Immersive Fine Diner ELE Opens At The Star
The former Momofuku Seiobo sees a bold new opening.
Taking over the much-loved and coveted Momofuku Seiobo space at Sydney’s The Star was always going to take ambition. Today, the highly anticipated ELE by chef duo Federico Zanellato and Karl Firla — the pair behind Italian restaurant Leo — has been unveiled, with an opening date of Wednesday, April 6.
It’s a bold and progressive undertaking with Zanellato and Firla inviting diners to physically and metaphorically take a journey with them through the restaurants’ modern and sustainable-focused menu.
“ELE is more than our food, we want to appeal to every sense when you dine with us,” says Zanellato.
“This is a progressive experience where you move around the whole restaurant while you eat, discovering new dishes, sounds and sights each time you sit down.”
Diners will start their night at The Bar, enjoying a welcome cocktail alongside a selection of snacks, like a sourdough crumpet topped with wagyu tartare topped with confit egg yolk or a potato mille-feuille with smoked cod brandade.
Next, it’s through to The Dining Room, where one can expect dry-aged Murray Cod with roasted bone sauce and native coastal greens alongside Western Australian marron served two ways — the claw as a pikelet and tail glazed with pain perdu.
The final dishes will be served at The Chef’s Table. Here, diners will watch and interact with chefs as they plate up desserts like the frozen parfait or toasted grains and salted caramel.
Transforming the former Momofuku space, each of the dining spaces will feature different lighting and immersive visuals inspired by the concepts of earth, wind, fire and water. Both Zanellato and Firla have been working with artists for visuals and soundscapes for each room.
Food and theatre aside, ELE’s extensive drinks lists while detailed, lets the Elemental Cocktails star. Here, expect offerings such as the ‘So Aerate’ with 30 Starwood whisky, wattle seed tincture, blue gum honey mead and soda, or the earthy ‘Fresh Cut Myrtle’ with Brix white rum, lemon myrtle and coconut sorbet and Louis Roederer NV Champagne. There is also a selection of non-alcoholic cocktails, each of which features the same level of premium ingredients that are found on ELE’s food menu.
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