Momofuko Seiobo - Pyrmont
Fully Licensed (no BYO)
Review: Awarded Three Chef Hats - The SMH Good Food Guide 2013-2014
Dining at The Star has never been this exciting. Guests at Momofuku Seiobo are seated around a gleaming kitchen, where they can watch their tasting menu take shape. Dishes are served by the chefs themselves. Be prepared for a good time and a rollercoaster of flavours.
Source: Best Restaurants of Australia
Location: Located on level G of the The Star complex at Pyrmont.
Details: David Chang is the chef and owner of the Momofuku group of restaurants in New York City and his impact on global food trends cannot be underestimated. Momofuku Seiōbo is Momofuku’s first restaurant outside of New York City, whose name - Seiōbo is the Japanese goddess of the west and her sign is the peach tree. Booking system. There is also a 5-seat bar that serves a limited bar menu. Bar seating is first come, first serve.
Food & beverage: For dinner Monday- Saturday, there is a tasting menu in the 30-40 seat dining area (reservations only), which takes two hours to experience. The menu changes regularly and is inspired by the bounty of Australian ingredients and Sydney’s diverse food culture. For lunch Friday and Saturday only, there is a tasting menu consisting of approximately 8 courses. It takes at least 1 hour and 45 minutes to complete the meal. From 7pm–10:30pm Monday - Saturday, and 12:15pm—2:30pm Friday and Saturday, there is a limited bar menu at the 5-seat bar (walk-ins only). The bar menu, different from the tasting menu features booze-soaking snacks. There is a large selection of wine, sake, beer and spirits on offer and the tasting menus can be paired with wine or juice.
Chef: A self-confessed perfectionist, Chef David Chang demonstrates ethnic crossovers in his daring and innovative food. Chang is the executive chef and owner of the Momofuku restaurant group, including Momofuku Noodle Bar, Momofuku Ssäm Bar, Ko, and Má Pêche, and the bakery Milk Bar, with three locations. Momofuku means ‘lucky peach’ in Japanese. Chang’s team headed by Ben Greeno, (formerly at Noma restaurant in Copenhagen), will look first to local sustainable ingredients and artisan farmers for top quality produce, to create Chang’s signature Korean-American flavours.