ELE by Federico & Karl
The Star's extravagant dining experience ELE takes you on a tour of three venues during your multi-course feast.
Overview
An inventive and highly extravagant dining experience is running out of Pyrmont's The Star from two acclaimed local chefs. Named ELE, this $255 guided meal takes you on a journey through three different venues as you enjoy an ever-evolving multi-course menu.
The exciting new venue is the latest creation from LuMi and LoDe owner Federico Zanellato and his partner in crime at the award-winning Italian restaurant Leo — Karl Firla. Together, the pair have been concocting boundary-pushing Italian dishes at Leo over the past two years, however, ELE is their most innovative offering yet.
"ELE is more than our food, we want to appeal to every sense when you dine with us," Zanellato says. "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."
Your meal at ELE will take place across three distinct spaces — The Bar, The Dining Room and The Chefs Table. The menu is constantly evolving, with the goal to always "highlight Australian premium produce".
On arrival at The Bar, you'll be treated to a selection of snacks that can range between wagyu tartare, amaebi prawns, sourdough crumpets and smoked cod brandade. These delightful snacks are paired with a welcome cocktail or a glass of champagne.
From there, you'll head to the colourfully mood-lit Dining Room. Here the walls are adorned with immersive luminous displays, setting the tone for your luxurious meal. Food-wise you can expect dishes like dry-aged Murray cod, confit potatoes with pearl meat, glazes marron tail and corn soufflé.
Your final stop is at The Chefs Table. The transition can be a bit of a shock as you move from the moody dining room to the stark lighting of the kitchen, but the drawcard of this room is you're given a front row seat to watch ELE's chefs do their magic.
As you watch the night's dishes crafted in front of you, you'll be treated to your final set of treats. Concluding the meal is a mix of savoury and sweet, shifting from the likes of Mayura Station wagyu with a marsala beef jus through to desserts like frozen parfait of toasted grains or a chardonnay experience that takes you from fresh grapes through to frozen grape sorbet.
The experience is entirely unique, however it will set you back a fair chunk of your paycheque. As mentioned, the food will cost you $255pp, however if you opt for the atmospheric wine pairing, you'll need to add an additional $170 to that price tag. The pairing experience includes seven wines hand-picked to go with each dish throughout the night.
And, if you're not looking for an ever-flowing selection of top-notch wines, you can take your pick from the cocktail menu as you pass through each room. Each cocktail is indicative of an element, taking inspiration from the ocean with a Manly Spirits gin, Italicus and white coral creation, or the sun, with sunset gin, Imbroglio bitters, Maidenii Nocturne and lime.
Frederico Zanellato and Karl Firla
Information
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