Ele by Federico and Karl
Ele is a theatrical fine-dining concept by top Sydney chefs Federico Zanellato (Lumi Dining, Lode) and Karl Firla (ex-Oscillate Wildly), who together also operate Restaurant Leo and its cafe offshoot Picco Leo in the CBD.
Named after the first syllable of “elements”, Ele invites diners to take several journeys with them: through an eight-course degustation menu focused on sustainable produce, through the four elements (earth, fire, air and water) used in the preparation of the food and through the entire restaurant over the duration of a sitting.
Diners begin their night at the bar, where they are served a welcome cocktail and small bites such as Wagyu tartare with confit egg yolk. They are then escorted to the dining room for the next stage of their meal, which might include dry-aged Murray cod with roasted bone sauce and native coastal greens, and Western Australian marron served two ways: the claw in a pikelet and the tail glazed and served with pain perdu.
Finally, diners will move across to the chef’s table, where the chefs will dish up desserts – such as a frozen parfait, or toasted grains and salted caramel – in front of their eyes.
Ele’s extensive drinks list includes the air-inspired So Aerate cocktail, made with whisky, wattleseed tincture and blue-gum honey mead, and the Fresh Cut Myrtle with white rum, lemon myrtle, coconut sorbet and champagne, which is designed to represent the earth element.
The elements are also showcased in a series of video loops inspired by earth, fire, air and water that are projected onto screens that surround diners. Apart from those screens, the space bears a resemblance to its predecessor Momofuku Seiobo, with a dramatic black and metallic colour palette, ambient lighting and highly polished surfaces.
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