The Star welcomes Harvest Buffet to its dining offering
The latest addition to The Star casino’s dining offering, Harvest Buffet, has officially launched.
Formerly known as the Garden Buffet, the newly renovated 500-seat restaurant comprises five live food stations offering a selection of international cuisines, all of which are headed up by The Star’s executive chef, Uday Huja and chef de cuisine Jean Moutou.
“Harvest Buffet is an eclectic mix of fresh international dishes from crispy roast pork belly, traditional naan, sushi to stone fired pizzas, there is something to tantalise all tastes. These dishes are expertly prepared each day to showcase the spectacular seasonal produce available in Australia,” says Huja.
“We want every visit to Harvest Buffet to be one to remember so each specialty chef is preparing authentic dishes, using their favourite family recipes, like my signature southern fried chicken inspired by my home town in Virginia.”
Peking duck prepared in the double-sided duck oven; sirloin beef cooked over live flames on the Parilla grill; Indian garlic chicken skewers; and naan bread roasted in the tandoori oven make up some of the new menu’s highlights. On weekends, the venue will offer unlimited fresh seafood including Sydney Rock oysters, prawns, Alaskan snow crab, Queensland spanner crab, mussels, clams and Petuna Tasmanian salmon.
The Star’s executive pastry chef Buddika Gunawardana will head up an impressive dessert station comprising three large chocolate fountains, self-serve gelato and soft ice cream machines, and a variety of cakes and pastries.
The interactive drinks menu will be presented via iPad and features an extensive selection of Australian and international wines, signature cocktails and craft beer, along with plenty of non-alcoholic options.
“We have completely overhauled our buffet offering to create a beautiful, inviting space with an enviable selection of dishes prepared at the highest standard with a competitive price point,” says The Star’s general manager of Food & Beverage, Andy North. “There is no other buffet like it in Sydney.”
The redesign of the venue is the brainchild of renowned interior architecture practice, Chada, the designers of the Pan Pacific in Singapore, Sails in the Desert at Uluru, Hayman Island Resort and Wolgan Valley Resort & Spa.