Stunning new ‘sensory’ restaurant launches in Australia where you journey through THREE unique dining rooms as your dinner progresses
- ELE by Frederico and Karl has launched at The Star in Sydney
- The stunning new progressive restaurant is where Momofuku Seiobo once was
- The unique experience sees diners enjoy three dining rooms as they eat
A stunning restaurant has launched in Sydney where diners ‘journey’ through three separate dining rooms as their meal progresses.
ELE by Frederico and Karl is described as a ‘progressive dining experience’ and has taken up residence at The Star in Sydney where Momofuko Seiobo once was.
Run by innovative chefs Frederiko Zanellato and Karl Firl, the restaurant invites diners to ‘take a journey with them’ as they enjoy a modern and sustainable menu inspired by the four elements: earth, wind, fire and water.
It is the pair’s second restaurant together after their celebrated Italian restaurant Leo and its accompanying cafe and bar, space Picco Leo; Zanellato also owns Sydney’s LuMi Dining.
ELE by Frederico and Karl is described as a ‘progressive dining experience’ and has taken up residence at The Star in Sydney where Momofuko Seiobo once was
Run by innovative chefs Frederiko Zanellato and Karl Firl, the restaurant invites diners to ‘take a journey with them’ as they enjoy a modern and sustainable menu inspired by the four elements: earth, wind, fire and water
Surrounded by delicious food, sound and projected art, those who visit ELE will begin their night at The Bar where they can enjoy an array of spectacular cocktails and snacks; a standout is the sourdough crumpet topped with wagyu tartare and confit egg yolk.
The extensive drinks list includes wines, aperitifs, ciders and beers, but the stars of the show are the Elemental Cocktails, like the air inspired So Aerate with 30 Starwood whisky, wattle seed tincture, blue gum honey mead and soda.
Another spectacular tipple is the earthy Fresh Cut Myrtle with Brix white rum, lemon myrtle and coconut sorbet and Louis Roederer NV Champagne.
The Western Australian marron is served two ways: the claw as a pikelet and the tail glazed with pain perdu
Pictured is the potato mille feuille with smoked cod brandade
They then transfer to the Dining Room where the menu truly comes alive.
Popular offerings include dry-aged Murray Cod with roasted bone sauce and native coastal greens and the Western Australian marron served two ways: the claw as a pikelet and the tail glazed with pain perdu.
For the final installment of the night, guests will move to The Chefs Table where they will watch as chefs plate up dessert like a frozen parfait or toasted grains and salted caramel.
ELE is short for elements, and a series of fluid video loops inspired by the concepts of earth, wind, fire and water will be projected on screens that surround diners as they enjoy each room.
Surrounded by delicious food, sound and projected art, those who visit ELE will begin their night at The Bar where they can enjoy an array of spectacular cocktails and snacks
The chefs have been working with a series of artists for the visuals and soundtracks in each room and will implement changes as the restaurant and menu evolves.
‘ELE is more than our food, we want to appeal to every sense when you dine with us,’ Zanellato said.
‘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.
‘We are going to highlight Australian premium produce, applying our skills and techniques to make sure the produce shines.’
ELE is open at The Star, Sydney, now and is open Wednesday – Saturday from 5pm-11pm.
Degustation experiences cost $255 per person with elemental wine pairing an extra $140.
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