Two of Australia’s best chefs are opening a multi-sensory restaurant in Sydney


Two of Australia’s best chefs are opening a multi-sensory restaurant in Sydney
Australia’s star chefs are joining forces for an exciting new dining concept that promises to excite all the senses. 

ELE by Federico and Karl is the latest hospitality endeavour by chefs Federico Zanellato (Lumi Bar & Dining) and Karl Firla (Oscillate Wildly, Est, Marque) opening this autumn at The Star Sydney.

Inspired by the four elements – earth, fire, air and water – ELE offers guests an immersive experience across three spaces; the bar, dining room and chefs table. Expect a curated experience by the two star restaurateurs, as they “create an atmosphere that feels akin to the season outside, and of which the menu celebrates.”

Australian ingredients and producers will be put in the spotlight in “technique-driven dishes”. Alongside the dining and drink, guests can expect “compelling visual and sound experiences that tantalise the senses”, encouraging a totally switched-off, immersive dining journey.

To excite the visual senses, the restaurant will feature art installations, projects and curtains to separate each space.

“When you go to a restaurant or have an experience in fine dining, you leave all of your problems and thoughts behind to immerse and focus on the experience,” explains Zanellato.

“ELE introduces a completely new and exciting way for us to showcase our food. Having the projections, sounds and images around the restaurant is just another way for us to connect deeper with diners so they can immerse themselves further. With our industry facing immeasurable difficulties at present, we couldn’t be more excited to welcome diners in for a brand new dining experience.”

ELE by Federico and Karl will open this autumn at The Star Sydney. Stay tuned for more details.



Let us keep you up to date with our weekly MiNDFOOD e-newsletters which include the weekly menu plan, health and news updates or tempt your taste buds with the MiNDFOOD Daily Recipe.