A new progressive dining experience by chefs Federico Zanellato and Karl Firla has opened today at The Star Sydney.
ELE by Federico and Karl takes diners on a journey using food, sound and projected art in a space previously inhabited by Momofuku Seiobo.
“ELE is more than our food, we want to appeal to every sense when you dine with us,” said 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, where they 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 is 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.
The final dishes will be served at The Chefs Table. Here diners will watch as chefs plate up dessert, like the frozen parfait or toasted grains and salted caramel.
Each of the dining spaces will feature different lighting and immersive visuals inspired by the concepts of earth, wind, fire and water.
The food itself will be constantly evolving as the seasons change and all the produce will be as local and sustainable as possible.
“We are going to highlight Australian premium produce, applying our skills and techniques to make sure the produce shines,” said Zanellato.
ELE is Zanellato and Firla’s second restaurant together after their celebrated Italian restaurant Leo and its accompanying cafe and bar, space Picco Leo.