Three highly regarded restaurant at Sydney’s The Star are now doing at-home dining to keep up with the current pandemic. Luke Nguyen’s Fat Noodle, Danny Karam’s BLACK Bar & Grill, and Chase Kojima’s widely acclaimed Sokyo now offer seasonal menus from their respective restaurants, each highlighting popular dishes as part of a special “Table for 2” initiative.
That means fans of each restaurants can enjoy multi-course share menus from the comfort of their homes, whether that’s Sokyo’s bespoke four to six course menu, or BLACK’s five course seasonal menu.
“While we can’t physically go out to dine during this time, it doesn’t mean we have to forgo special occasion dining and the many elements we love about a typical restaurant experience such as enjoying multiple courses, different flavours and cooking techniques, and of course, having someone prepare it all for you”, said Chase, who says each course from his kitchen will come with a set of instructions on how to present the dish, how to plate it up, and how diners can add their own creative touches.
Details on each menu is as follows.
Fat Noodle, by Luke Nguyen
For only $35 per person, Luke Nguyen’s ‘Table for 2’ menu will take diners on a stunning culinary journey showcasing four of his most popular Fat Noodle dishes. The evening will start with the spanner crab and pomelo salad served with bean sprouts, fresh herbs, cherry tomato, crushed peanut and a chilli lime dressing. The famous Singapore Seafood Laksa teeming with prawns, fish cake, scallops, squid, tofu and egg in a rich spicy coconut broth will be the second highlight, followed
by Hainanese chicken rice with a delectable ginger shallot relish, fresh seasonal greens and steamed fragrant rice. Dessert on offer will be the deliciously light chilled mango sago cream.
The menu is available for $70 and serves two people.
BLACK Bar & Grill, BY Dany Karam
BLACK Bar & Grill’s Executive Chef Dany Karam has developed a bold five-course seasonal menu for $60 per person featuring superior ingredients and the wood-fired cooking techniques Dany and the team are famous for. Diners will start their culinary experience with Dany’s mouth-watering Wagyu beef jerky, followed by two entrees of a sensational King Prawn salad with a light avocado, coconut and roasted chilli dressing and roasted scallops with a chestnut salad and buttermilk dressing. The main will hero a braised Cape Grim Shortrib served with gremolata, celeriac and jus gras accompanied with sides including a cos lettuce salad with French dressing and potato desiree puree. To finish, diners will enjoy one of Dany’s favourites – the tiramasu with mascarpone and crispy brown butter.
The menu is available for $120 and serves two people.
Sokyo, by Chase Kojima
Head Chef Chase Kojima and his team at Sokyo have crafted an extensive menu highlighting Sokyo’s wide array of unexpected and complex flavours for $70 per person. The six-course offering will begin with the Kingfish miso ceviche, one of Chase’s signature menu items, followed by a snapper carpaccio with a white soy vinaigrette. Chefs will then move to the grill to serve up the chicken robata with a mushroom salad. The two main courses focus on the very best produce available from the ocean and the land with the famous miso glazed toothfish with Japanese salsa and the wagyu flank steak with a shio koji marinade, garlic ponzu and roasted brussels sprouts. The dining experience will be completed with the tofu cheesecake for dessert.
The menu is available for $140 and serves two people.
The Star’s ‘Table for 2’ menus are available for dinner seven-days-a-week and can be pre-ordered online via HungryHungry. Guests can have their meals delivered within a 5-kilometre radius of The Star (delivery from $7.50) or can pick up directly from The Star Sydney at The Grand Foyer.
