ELE by Federico and Karl, a progressive dining experience by innovative chefs Federico Zanellato and Karl Firla, is set to open its doors at The Star Sydney, tomorrow Wednesday 6 April.
Their most ambitious project yet, Zanellato and Firla are inviting diners to take a journey with them in more ways than one – through the restaurants’ modern and sustainable-focused Australian menu, through the four elements (earth, wind, fire and water) and finally, through the entire restaurant over the course of your meal.
Bringing together food, sound and projected art, ELE transforms the iconic restaurant space previously inhabited by Momofuku Seiobo.
“ELE is more than our food, we want to appeal to every sense when you dine with us.” says 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. 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 their meal. Both Zanellato and Firla have been working with a series of artists for the visuals and soundtracks in each room, and look forward to being able to implement changes in the sounds and sights as the restaurant and menu evolves.
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.” says Zanellato.
ELE’s 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, or the earthy ‘Fresh Cut Myrtle’ with Brix white rum, lemon myrtle and coconut sorbet and Louis Roederer NV Champagne. There are also a selection of non-alcoholic cocktails, each of which feature the same level of premium ingredients that are found on ELE’s food menu.
ELE is Zanellato and Firla’s second restaurant together after their celebrated Italian restaurant Leo and its accompanying cafe and bar, space Picco Leo. Born in Padua, Italy, Zanellato also owns Sydney’s LuMi Dining, where Italian classics are reinvented with Japanese techniques, and boutique bakery LODE Pies & Pastries in Surry Hills. Firla is also one of Sydney’s most respected chefs, after ten years as head chef and owner of Newtown’s much missed Oscillate Wildly.
