Recently announced, The May Dinner Series will be hosted by three of The Star’s signature restaurants: BLACK by ezard, Sokyo and Osteria Balla Manfredi over three evenings this month, featuring exclusive seasonal menus that have been designed to showcase the innovations of the restaurants’ top chefs.
“We can’t wait to launch the May Dinner Series, and reveal the sensational new creations prepared by our extraordinary executive chefs”, says Andy North, General Manager of Food and Beverage, The Star Sydney. “As the weather cools down, we’re embracing heart-warming nose-to-tail dining and traditional flavours from some of the world’s most celebrated cuisines.”
The Series will kick off at BLACK by ezard at 7pm on May 17 with “Wagyu Tip to Tail”, which will feature Wagyu beef creations from executive chefs Teage Ezard and Dany Karam. Tickets are $200 per person, including a six-course tasting menu and matching wines. Sokyo’s “Degustation” will be held at 6pm on May 18, and will include executive chef Chase Kojima’s five-course omakase degustation for $200 per person, including champagne, sake and wine. Osteria Balla Manfredi’s “Pig from Nose to Tail” will be held at 7pm on May 24, serving head chef Gabriele Taddeucci’s Italian dishes for $149 per person, including wine.
For more information and to make an online booking here.