An homage to the childhood dishes that inspired their culinary creativity and the women behind them, chefs at each of The Star Sydney’s signature dining venues will be introducing a dish inspired by their mums for the month of May.
Launching just in time for Mother’s Day on Sunday 14 May, Sokyo, Flying Fish, Cucina Porto and BLACK Bar & Grill will be inviting diners to take a sneak peek into their childhood kitchens with limited edition dishes inspired by recipes from the chef’s mothers. As a cheers to all mums, each will also be served with a complimentary glass of Veuve Clicquot champagne.
At Sokyo, Executive Chef Daniel Kwak is introducing Korean flavours to the venue’s usual combination of traditional Japanese cuisine and modern Australian ingredients with his Galbi with gochujang & sesame leaf. A frequent staple of Daniel’s childhood, the dish features grilled marinated Angus short ribs charred in a sweet yet spicy sauce that Kwak says he “craves on every visit home and is perfect for sharing.”
BLACK Bar & Grill’s Sous Chef Jamie Yoo has been similarly inspired by his Korean heritage to create the steakhouse’s limited edition Chuck Tail Flap MBS7+ with fermented black bean, perilla, ssamjang & barley emulsion.
Inspired by the flavours of one of the sauces his mother perfected using various soybean pastes, guests can expect an umami-packed dish with a spicy kick, balanced with fresh and earthy notes.
Mums that prefer a sweet treat will be delighted by Flying Fish’s Karen’s Cheesecake with passionfruit & lemon.
Lovingly named after Executive Chef Adam Hall’s mum and topped with autumnal fruits as a nod to the chef’s commitment to seasonal sourcing, Hall has deconstructed the dish to add a modern twist to this old family favourite.
“A recipe that was originally passed down from my grandmother in the late 70s or early 80s, this was my mum’s favourite dessert to make when we had guests over. She used to use the lemons we had growing in our garden and the passionfruit would often be gifted by neighbours,” comments Hall.
A warming dessert made with a mother’s love also inspired Martino Pulito, Executive Chef of Cucina Porto, who will be unveiling Anna’s Torta di Mele – an apple and cinnamon cake topped with raspberries and a dollop of vanilla ice cream. Carefully designed to resemble the petals of a rose, the cake pays tribute to the gift Pulito usually surprises his mum with on Mother’s Day – her favourite flowers: roses.
Inviting the mums of Sydney into the kitchens of their own mothers, chefs at The Star Sydney’s signature dining venues will be serving Mother’s Day specials at lunch and dinner services from Monday 1 May.
For more information on The Star Sydney’s Mother’s Day offerings and booking availabilities, please visit https://www.star.com.au/sydney/eat-and-drink
