Headed up by Head Chefs Federico Zanellato and Karl Firla, ELE mixes the elements of earth, fire, air and water into their unique dishes, for a sensory overload.
The restaurant offers a sensory…
Headed up by Head Chefs Federico Zanellato and Karl Firla, ELE mixes the elements of earth, fire, air and water into their unique dishes, for a sensory overload.
The restaurant offers a sensory experience where customers move around while dining, discovering new dishes, sounds and sights each time.
Do not expect passive dining. You’ll move and be moved: setting off on a course of courses and settings. All within a restaurant unlike any other.
The meal commences in the bar, where a cocktail might arrive with snacks such as sourdough crumpet topped with wagyu tartare, before shifting into the art-projected dining room where dry-aged Murray cod is served with roasted bone sauce.
Patron’s will dine with immersive art installations in the background – appealing to all the senses.
Pure joy as you wake to the sunrise. Awe as you make it to the snowy peak. A sense of adventure as you motor across red plains. The relief of rejuvenation as you wade into an alpine stream. Connection as you taste native, fragrant leaves. A sense of belonging as you return to your favourite holiday house. Freedom as you dash into the waves. Discover the endless feelings a visit to NSW can inspire.
