Things are looking up at Star City. The Star, as it’s now called, has invested heavily in offering bold new food and drink ventures, which means that for diners, the odds have gone from a crapshoot to blackjack. That is to say, the house still holds all the cards, but if you’re canny, you’ve got a shot at coming out ahead, and you’re sure to have plenty of fun along the way.
Momofuku’s pecorino, honey licorice, star anise nougatine crunch and jelly.
Momofuku’s peach.
Momofuku Seiobo’s hand-torn pasta with goat’s cheese, pickled tomatoes and fried basil leaves.
Momofuku Seiobo’s gleaming kitchen.
David Chang’s egg with tea and roasted rice.
Momofuku chefs (from left) Peter Serpico, David Chang and Benjamin Greeno.
Photographer Roger Morton’s portrait of Angus Young at Momofuku.
Adriano Zumbo has a wild new pâtisserie (inspired by the boardgame Mouse Trap) that confirms his Wonka-esque tendencies, with a self-effacing bit of neon flashing “I HEART ZUMBO” out the front and caramelised pumpkin seed “Zumbarons” (Zumbo macarons, that is, folks) inside.
Black general manager Craig Hemmings (left) with chef Teage Ezard.
Black by Ezard’s ocean-water-poached hapuka, cauliflower, crustacean vinaigrette and shellfish oil.
The bar at Black.
Frittelle di riso con crema alla vaniglia.
Inside Balla restaurant at The Star.
Balla’s maccheroncini with yabby meat and sesame seeds.
Stefano Manfredi (centre, seated) and head chef Gabriele Taddeucci at Balla.
