One of The Star Sydney’s most progressive fine diner’s Ele by Federico & Karl ran its final service on Saturday night.
The restaurant opened in April last year and was spearheaded by chefs Federico Zanellato (Lode Pies & Pastries, Restaurant Leo, Picco Leo) and Karl Firla (Restaurant Leo, Picco Leo), combining theatrical art installations with a set menu that saw diners commence their dining experience at the bar before moving through to the dining room and chef’s table.
A statement published by The Star Sydney online addressed the reason for the closure, referencing “a challenging year for the hospitality industry” and “nationwide pressures on cost of living”.
Ele took over the location of David Chang’s Momofuku Seiobo, which operated for close to 10 years at The Star Sydney before ending on “a high note”.
Ele’s culinary ethos revolved around showcasing premium and sustainable produce including marron, which fast became one of the fine diner’s signature dishes.
“The menu platform has progression and it’s part of a story,” Firla told Hospitality.
Ele recently introduced an a la carte snacks menu to its offering in March to provide guests with “a more accessible iteration of the menu”, said Zanellato on the addition.
Zanellato and Firla continue to run Restaurant Leo and Picco Leo in the CBD, with Zanellato recently opening the doors to Lode’s second Sydney location in the Quay Quarter Lanes dining precinct.
The Star Sydney’s fine-dining ‘signature’ portfolio currently consists of Sokyo, Black, The Century, and Flying Fish, with a replacement venue for Ele yet to be announced.
