Samantha Rose 1oh1 Media

Federico Zanellato and Karl Firla are known for their snacks, and now the pair have announced a new menu at Ele that heroes compact dishes that pack a punch.

The Star Sydney restaurant will welcome diners looking for tiny but mighty morsels at the dining room or the chef’s table from 5pm Wednesday to Sunday.

The chefs say the tasting menu was introduced as a means to attract more diners who would rather sample a plethora of dishes rather than sit down for a multi-course meal.

“We’ve been overwhelmed by the positive response to Ele since opening and it gives us great pleasure being able to welcome even more guests in to experience the restaurant with a more accessible iteration of our menu,” says Zanellato.

“The new snack menu as with the existing degustation menu, uses local and sustainably sourced seasonal ingredients prepared using innovative techniques.”

There’s plenty of choice on the new addition to Ele’s culinary offering, with the menu spanning Wagyu tartare with cucumber and black garlic; smoked cod donuts; Mayura Station pastrami skewer with sourdough miso and baby carrots with brown butter gribiche.

Larger plates encompass charred cabbage with cured egg yolk and spiced yoghurt; calamari with padron hot sauce, Skull Island prawns with desert lime kosho and a Stone Axe tri-tip with garlic condiments.

There’s also the option to dial up chef-selected dishes with caviar priced at $30g for 3g.

Guests will be able to enjoy Ele’s full drinks menu which includes two new additions of the Hungry Thirsty and the Ocean martini, with the former featuring Oak strawberry milk and the latter heroing Tasmanian pepper leaf oil.

Bookings are now open.