The Star Sydney reveals the menu for its newest signature dining outlet, CHUUKA, with award-winning chefs Chase Kojima and Victor Liong. Offering a unique blend of Chinese flavours, Japanese precision and Australian produce, CHUUKA is set to bring a whole new flavour to Sydney.
Opening July 3 at Sydney’s iconic Jones Bay Wharf waterfront, CHUUKA is designed to defy expectations with a menu that delivers unique delights and combinations. In addition to a dedicated raw menu and roe service, guests can choose from a selection of shared plates that offer a variety of tastes, textures and techniques, bringing the CHUUKA concept to life.
“I’m passionate at exploring technique and detail, and Victor has an explosive creative energy, which is evident in dishes such as the CHUUKA ‘ISE-EBI CHILLI’ – stir fried Spiny Lobster, chilli miso butter and Japanese milk buns, or the Bang Bang Chicken – with silken chicken, yuzu kosho, shiso salad, peanuts and aromatic Sichuan chilli oil.” Kojima said.
“Victor and I set out to curate something new and cool; we challenged each other to reach new creative heights. Our menu depicts what ‘CHUUKA is to us – a respectful synergy of our opposing cultural heritages and culinary skills – and we’re thrilled to be launching it into the Sydney food scene.”
CHUUKA is set to create new dining conventions by making dessert a necessary step in the experience. The menu offers a premium frozen yoghurt service as well as a selection of specially-curated desserts and sweets.
“It is important for our desserts to be a drawcard of the menu and not an afterthought. After all, it’s the last memory our guests will come away with,” Liong said.
“We’ve experimented with pairings, using our multicultural contrasts and blending them into one offering. From Japanese purple yam cream with jasmine ice cream, to dark chocolate mousse with matcha green tea ice cream.”
The restaurant will also house an indulgent private dining room and an outdoor bar, setting the standard for after-work drinks across the city. The cocktail list has been inspired by the 5 Chinese Elements; Wood, Fire, Earth, Metal and Water. Combinations of these cocktails include – Wood (Barrel-aged & hickory-smoked shiso umeshu, Bulliet rye, Campari), Fire (Hong kong Baiju, mango & chilli oleo, Dom Benedictin) and Water (Suntory Roku gin, black tea blend with ginger, lemongrass & Sichuan) – paired with unrivalled panoramic views across the harbour. It’s one more reason why CHUUKA is set to be such an exciting and unique restaurant in Sydney.
This extends to CHUUKA’S interiors, which are designed to enhance the dining experience from the inside out. The Star Entertainment Group commissioned local tattoo artist Deepak Munsami to etch his craft from floor to ceiling, playing on the chefs’ personalities while capturing the essence of CHUUKA through the ebb and flow of murals.
Dino Mezzatesta, Chief Operating Officer at The Star Sydney, said: “As the first off-property investment for The Star Sydney, we wanted to challenge expectations. This is an all-round sensory experience.
“When we think of CHUUKA, we think of two opposing characters – think signature fine dining with harbour views, meets industrial tattooed interiors and synthpop music. These contrasting elements are deeply rooted in the menu itself and we wanted it relayed in every aspect of the restaurant. We’ve curated something new and we’re proud to be leading this exciting new addition to Sydney’s nightlife.”
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