Bringing together food, sound and projected art, ELE by Federico Zanellato and Karl Firla is now open at The Star Sydney and transforms the iconic restaurant space previously inhabited by Momofuku Seiobo
ELE by Federico and Karl, a progressive dining experience by well-renowned, innovative chefs Federico Zanellato and Karl Firla, is now open at The Star Sydney.
A “progressive experience where you move around the whole restaurant while you eat, discovering new dishes, sounds and sights each time you sit down”, Zanellato and Firla are inviting you to take a journey in more ways than one – through it’s modern and sustainable-focused menu that celebrates local producers and ingredients in technique-driven dishes, through the four elements (earth, wind, fire and water) and finally, through the entire restaurant over the course of their meal.
“ELE is more than our food, we want to appeal to every sense when you dine with us,” says Zanellato.
While paying respect to the legacy Momofuku Seiobo left to the space before them, Zanellato and Firla wanted to bring something completely new to the venue.
Sydney “Tasked with ushering the site into a new chapter, we came together and asked what new elements could we utilize and how could we deliver something more than just food? The kitchen layout is already beautiful, and we didn’t want to mess with that, so our goal was to transform the space to make guests feel they are in a completely different environment when they dine with us,” said Karl Firla.
Federico Zanellato continued, “when you go to a restaurant or have an experience in fine dining, you leave all of your problems and thoughts behind to immerse and focus on the experience.”
You’ll start your immersive dining experience at ELE at The Bar, where you will enjoy a welcome cocktail alongside a selection of snacks, like a sourdough crumpet topped with wagyu tartare and confit egg yolk and potato mille feuille with smoked cod brandade. Next, you’ll move to The Dining Room, where some of the most exciting dishes on the menu will be served. Think dry-aged Murray Cod with roasted bone sauce and native coastal greens and Western Australian marron served two ways: the claw as a pikelet and the tail glazed with pain perdu. To finish, experience some of the most incredible dishes served at The Chefs Table. Here you will watch as chefs plate up dessert, like the frozen parfait or toasted grains and salted caramel.
To pair with each dish, ELE offers a range of exclusive Elemental Cocktails, like the air inspired ‘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 alongside an extensive wine list. There are also a selection of non-alcoholic cocktails, each of which feature the same level of premium ingredients that are found on ELE’s food menu.
Throughout each of the dining spaces, the progressive menu is paired with compelling visual and sound experiences that tantalise the senses as a series of fluid video loops inspired by the concepts of earth, wind, fire and water will be projected on screens that surround you.
To book a table and succumb to an entirely reimagined dining experience at the new ELE by Federico & Karl.