Intriguing details have begun surfacing about The Star’s highly anticipated Event Centre opening, while new accolades confirm it houses the best restaurant in the state (if not the country).
BY EDWINA STORIE
With SCEC’s closure nearing, The Star’s soon to open Event Centre will not only make a mark on the Australian event scene, but be a gracious relief. With an open date set for January, rumour has it that the launch party could be as early as December. And with the project costing $100 million, it’s sure to be one memorable soiree.
With The Star never one to shy from glamour and spectacle, the 4000 capacity Event Centre has been designed to host concerts from the world’s most famous performers, along with domestic and international meetings, trade shows, and exhibitions. There’s even talk that some of Australia’s most glamorous award ceremonies are already confirmed to be hosted there next year.
Aiming to fill a gap in the Sydney entertainment and convention market, and hoping to give the city an edge over other facilities throughout the state and country, the multi-purpose venue will be the largest of any hotel event space in the city.
A vision of glass and light, the innovative space was designed by internationally renowned architects Fitzpatrick & Partners, to be a unique glass dome shaped like a jewel and inspired by the dancing lights of the cityscape.
The executive chef, Andy North told micenet AUSTRALIA that dishes created at the Event Centre will be unlike anything anyone in the market is doing. With 90 per cent of food made in-house, even pastries and chocolates, event planners will be able to design a menu unique in every way – from the freshly-baked bread to the petite fours.
The Star’s $870 million redevelopment now houses all the edgiest of culinary hotspots, with more than 20 restaurants, bars and cafés inside. Despite some initial scepticism from food critics that a casino and hospitality centre could bring in diners, its restaurants quickly won over the hearts of culinary connoisseurs such as Terry Durrak of The Sydney Morning Herald’s (SMH) Good Food Guide, along with the rest of the city.
The Star’s restaurant résumé has grown into a banquet of both Sydney and the world’s best food. It houses local, boutique favourites such as ice cream artist Gelato Messina, to one of the country’s leading chefs from Melbourne, Teage Ezard with restaurant Black by Ezard – recently awarded by SMH.
And it now hosts a restaurant that is a game-changer on the Australian dining scene. In a record first, Momofuku Seiobo at The Star was awarded three hats in September by The Sydney Morning Herald’s Good Food Guide. It is the only restaurant to have received three hats in its first year of operation since The Good Food Guide Awards started in 1984. It joins only five other three-hatted restaurants in the state.
The 30-seat restaurant is New York chef David Chang’s first outside America, and along with its newly-hatted status, was also crowned Best New Restaurant by SMH. Also known as one of TIME Magazine’s 100 Most Influential People, David Chang has broken restaurant conventions in Australia and around the world. All the traditional conventions we once might have assumed were natural elements of dining such as waiters, telephone bookings, background music, are all thrown out the window. Or, regarding music, switched up and amplified. Diners sit around an open kitchen and are served a succession of 15 dishes by the chefs themselves, not taken from a menu but inspirations on the day. Momofuku Seiobo breaks culinary and cultural ground, and establishes new rules. And The Star is the only place in Australia to experience it.