Restaurants

Oncore by Clare Smyth

Modern Australian
Fine dining
Dining with a view
Oncore

Oncore by Clare Smyth at Crown Sydney

Oncore by Clare Smyth champions exceptional dining using sustainable ingredients.

The first and only British female chef to hold three Michelin stars in the UK, experience Clare Smyth’s first and only international restaurant.

Overlooking one of the most breathtaking views of Sydney Harbour from level twenty-six of Crown Sydney, the outstanding delivery of fare has resulted in recognising Oncore as one of the top fifty restaurants in the world from the prestigious La Liste Awards and has been awarded three Chef Hats from the Good Food Guide Awards.

We have a limited number of reservations available.
Festive season bookings until 1 January 2025 have now been released. 
Bookings for February 2025 will be released on 1 December 2024 at 12pm.

DISCOVER BAR
Menu

Signature flavours

The menu at Oncore features a selection of Core’s classic dishes, including the unexpected yet celebrated centrepiece of Smyth’s London restaurant, ‘Potato and Roe’. This signature dish, which pays homage to Smyth’s farming childhood in Northern Ireland, gained recognition due to her desire of combining sophisticated cooking with the simplicity of style. Oncore also offers new dishes with a uniquely Sydney flavour, drawing inspiration from the harbour and its surrounds.

7 course Festive menu | $360 per person

Festive menu

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Bar menu

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Beverage menu

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Wine list

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Special Entrée's, encased in a glass with steam billowing out
Chef

Clare Smyth

Hailing from the United Kingdom, Clare grew up on a farm in Northern Ireland where her passion for food and nature began. Early in her career, she trained in some of the most celebrated kitchens in the world, including Alain Ducasse's Le Louis XV in Monaco. She also worked under Gordon Ramsay for 13 years where she was Chef Patron before opening her own restaurant in 2017 - Core by Clare Smyth in Notting Hill, London.

Clare has received numerous awards and accolades including the World’s Best Female Chef award by The World’s 50 Best Restaurants. She is an active member of the international culinary community and has been recognised for her services to the hospitality industry with a Member of the Order of the British Empire (MBE) in 2013.

“I named my first restaurant ‘Core’ as it is from the heart, a seed of something new, and has strong ties to nature. As the new restaurant will build upon the success of Core, it seems fitting to call it ‘Oncore’ — a play on the word ‘encore’ meaning a follow-on performance demanded by the audience.” - Clare Smyth

Team

Oncore team

The team at Oncore share a wealth of knowledge and experience in their uncompromising pursuit of culinary perfection and will work closely with Clare Smyth to evolve the Core offering in its new Sydney location.

Hospitality professional Michael Stoddart joins Oncore as Restaurant Manager, bringing with him a myriad of experience from leading front of house teams in prestigious venues including Bennelong at the Sydney Opera House and Soho House in London. New Zealand-born and raised Head Chef Alan Stuart, has worked in some of the world’s most renowned Michelin starred kitchens including Restaurant Gordon Ramsay, Eleven Madison Park and Frantzen. 

Food Philosophy

Locally sourced

Clare Smyth’s London restaurant places an emphasis on natural and sustainable food, sourced from local farmers and food producers. With all the extraordinary produce that Australia has to offer, this is something that Clare is excited to replicate at Oncore.

“The quality and diversity of the produce available in Australia is incredible. I look forward to spending a lot of time there further exploring its food and wine regions to create our menu which will showcase the best produce sourced from Australia’s most dedicated farmers and food producers."
CLARE SMYTH
Wine

Oncore cellar

The Oncore wine list showcases approximately 800 references with over 3,000 bottles housed in the cellar. A celebration of both the Southern and Northern hemispheres, the list features the best of Australia, as well as wines from Bordeaux, Burgundy, and an extensive and varied selection from the rest of the world.

Bar

The Bar at Oncore

Welcome to Oncore’s quintessential bar. Led by Oncore Bar Manager, Roean Patawaran, savour bespoke and classic cocktails crafted from the finest seasonal produce.

Take in Sydney’s world-class views as you enjoy your drinks with delectable small plates from the bar snacks menu curated by Head Chef, Alan Stuart.

Reservations for the bar are available online for up to 4 guests. For reservations of 5 or more please contact reservations@oncorebyclaresmyth.com.au

Private Dining

INTIMATE FINE-DINING

Immerse your guests in the ambiance of Oncore's private setting, where each moment is in the pursuit of excellence. From intimate celebrations to corporate gatherings, Oncore delivers a bespoke experience where innovation meets tradition. 

Indulge in a symphony of flavours, artfully presented and service that ensures your event is nothing short of extraordinary.

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OPENING HOURS

Lunch

12pm - 3pm (Thu - Sat)

*Last booking 2pm

Dinner

5:30pm - 10:30pm (Tue - Thu)

5:30pm - 11pm (Fri, Sat)

*Last booking 8.45pm (Tue - Thu) Last booking 9.15pm (Fri - Sat)

Bar - Lunch

12pm - 3pm (Thu - Sat)

*Last booking 2pm

Bar - Dinner

5:30pm - 10:30pm (Tue - Thu)

5:30pm - 11pm (Fri, Sat)

*Last booking 9.30pm

We have a limited number of reservations available.

Bookings for February 2025 will be released on 1 December 2024 at 12pm.

For reservations of 7 or more please contact reservations@oncorebyclaresmyth.com.au

Access to Oncore via Crown Residences entry.

LOCATION

Level 26, 1 Barangaroo Avenue, Barangaroo, Sydney, NSW, 2000, Australia

View on Google Maps
+61 2 8871 7171
SOCIAL

Discover Oncore

A celebration of the finest Australian produce for an exceptional dining experience overlooking one of the most beautiful sites in the world. Follow our journey. #OncoreByClareSmyth 

TERMS

The finer details

Discover all the finer details to make your time at Crown Sydney seamless and enjoyable.

Booking policy

Please note a 10% surcharge applies on Sundays. A 15% surcharge applies on all Public Holidays (one surcharge fee of 15% if Public Holiday falls on a Sunday). An additional service fee of 10% applies to bookings of 7 people or more.

We take note of your table preference; however, table location is subject to change. Your seats will be held for 15 minutes post your reservation booking time. Should you wish to cancel or amend your reservation, contact us at +61 2 8871 7171 at least 72 hours prior to your reservation.

The sale or transfer of this reservation is strictly prohibited. 

Please be advised that Oncore cannot accommodate children under 12 years old and does not offer a children’s menu.

Crown Sydney do not accept minors under 16 years old dining without a parent or guardian.

Cancellation policy

Credit card details are required to secure this reservation. No charges will be processed on your card at the time of booking. Should you wish to cancel or make changes, please contact us at +612 8871 7171 at least 72 hours prior to your reservation or a cancellation fee of $220 per person will be charged to the card provided.

For all Private Dining Spaces, we require at least 7 days notice to avoid a cancellation fee to the value of the full deposit made.

Food allergy statement

While Crown Sydney will endeavour to accommodate requests for special meals for customers who have food allergies or intolerances, we cannot guarantee completely allergy-free meals. This is due to the potential of trace allergens in the working environment and supplied ingredients.

Guests must advise the venue of any dietary requirements or allergies at the time of booking. 

Dress standards

Please view the Crown Sydney dress standards prior to your reservation. Learn more

Parking

Limited parking is available on-site at Crown Sydney. Discover your most convenient way to visit including nearby carparks and various public transport options offered close by. Learn more.