The Star Sydney has unveiled a new program to celebrate the cooler months.
Indulgence will see restaurants including Sokyo, Black Bar & Grill, Flying Fish, Chuuka and Cucina Porto present menus heroing the finest ingredients and running cocktail carts throughout April and May.
The festival will also see creatives including DJ Alex Dimitriades and floral artist Lisa ‘Doctor’ Cooper curate sensory experiences to complement the dining experience.
“We wanted to expand the meaning of indulgence to think about all five senses and create a luxurious sense of occasion with every experience – something we’ve missed over the last year. Expect tables laden with sumptuous dishes, abundant blooms, and evocative soundscapes,” says George Hughes, The Star chief marketing officer.
Black Executive Chef Danny Karam will present a tasting plate of aged lamb loin, Kurobuta pork chop and Wagyu tenderloin priced at $290 for two people.
Cooper will showcase the magnolia flower in the restaurant, saying the true meaning of indulgence for her is having the “scope of your vision … filled with these big, soft, silken flowers”.
At Sokyo, guests can choose from four flights of Japanese whiskey which are paired with Executive Chef Chase Kojima’s beef tataki and music by Dimitriades every Saturday night in May.
Chuuka will be offering a dedicated roe service served with cashew cream, golden egg yolk sauce, shallots, chives and potato rice crackers along with favourites including tempura yuzu chicken and Peking duck.
Flying Fish will bring back the long lunch without time limits on tables – a luxury most diners have been missing.
Executive Chef Peter Robertson has designed a lunch menu for $130pp which features luxe snacks including oysters, caviar and sea urchin along with Moreton Bay bug dumplings, bbq swordfish, passionfruit parfait and more.
All venues will also be showcasing Valrhona chocolate in the coming weeks, with Cucina Porto’s Martino Pulito creating an Italian dessert plate that features tiramisu, cannoli, bigne, torta della Mamma and cioccolato e lamponi.
Bookings are now open.