The Star Entertainment Group is set to launch one of Australia’s largest seafood festivals this Autumn with a series of spectacular dishes and events in Sydney, Brisbane and the Gold Coast.
World-class chefs at The Star Sydney, Treasury Brisbane and The Star Gold Coast will lead the celebration of seafood, with the country’s greatest produce to be showcased at The Star’s multi-award-winning signature dining destinations and across a range of bespoke events.
From renowned Executive Chef of Flying Fish Peter Robertson, to the visionary mastermind of Sokyo and Kiyomi Chase Kojima; Nineteen at The Star’s heralded Executive Chef Kelvin Andrews to celebrity Chef Luke Nguyen from the award-winning Fat Noodle; The Star will be the only destination to experience Australia’s best seafood prepared by the country’s most exciting Chefs.
The Star Entertainment Group Chief Marketing Officer George Hughes said the Seafood Freshtival will be a truly memorable celebration of seafood in all its forms.
“Australia is internationally recognised for our seafood, with the quality of produce available the envy of Chefs around the world,” Mr Hughes said.
“The Star and our award-winning Chefs across Sydney, Brisbane and the Gold Coast have close ties with suppliers across the country to source the very best Australia has to offer and this will be reflected in spectacular fashion during our Seafood Freshtival.
“Our signature dining destinations will be brimming with dishes that celebrate Australia’s world-class seafood, with bespoke menu items exquisitely created by our star-studded team of Chefs at unbeatable locations.
“Imagine South Australian Rock Lobster Bolognese at the sky-high surrounds of Nineteen at The Star, Western Australian Scallop Sashimi at BLACK Bar & Grill and its Sydney Harbour views, or Moreton Bay Bugs in the intricate surrounds of Black Hide by Gambaro at Treasury Brisbane.”
In addition to bespoke menu items at its signature dining destinations, The Star’s properties in Sydney, Brisbane and the Gold Coast will bring the Seafood Freshtival to life with striking marine theming, activations and events.
“The Seafood Freshtival is about taking a unique and fresh look at seafood and demonstrates our continued focus on elevating our guest’s experience across The Star properties.”
The Star’s Seafood Freshtival runs 18 April – 31 May at The Star Gold Coast and Treasury Brisbane, and 9 May – 23 June at The Star Sydney.
THE STAR SYDNEY
The Star Sydney’s revered collection of award-winning restaurants will serve up a series of unforgettable dishes showcasing some of the finest Australian seafood produce.
BLACK Bar & Grill’s Executive Chef Dany Karam conjures all his culinary skills with a sensational Western Australian Scallop Sashimi served with honey and lime dressing, cultured cream and Yarra Valley salmon roe for $29. Chargrilled Donnybrook Marron makes the perfect companion with cuttlefish risotto for $42, while Moreton Bay tail with Rangers Valley Angus fillet, Warrigal greens and black pepper sauce for $94 serves the very best of Australian produce on one plate.
Head Chef Chase Kojima and his team at Sokyo have crafted an imaginative homage to seafood through an exquisite four-piece nigiri selection including Port Lincoln Cuttlefish with shiso and lime zest for $40, plus Japanese traditions are reimagined with Binchotan grilled Donnybrook Marron.
With an emphasis on minimal waste and maximum flavour, Flying Fish Executive Chef Peter Robertson has created a three-course seafood experience that captures the very best from Australian waters. Potato waffle with East Coast Sea Urchin, chicken skin and cultures cream sets the scene ahead of Ballina prawns with black pepper sauce and mantou bun, and grilled John Dory with Fremantle scampi, heirloom tomato and pistou caps this remarkable dining experience for $110.
Joining in on the nautical celebration, Cherry and its cheeky mix of cool cocktails and chilled beats will offer $2.50 Sydney Rock Oysters 5-7pm Friday and Saturdays during the Seafood Freshtival along with a Grey Goose Vodka takeover throughout.
With mouth-watering bespoke dishes set within award-winning restaurants, The Star will be the only Sydney destination to experience Australia’s best seafood prepared by the country’s most exciting Chefs.
For more information visit: https://www.star.com.au/sydney/whats-on/freshtival
SEAFOOD INSIGHTS:
Ballina Prawns
Featuring in Flying Fish’s Ballina prawns, black pepper sauce and mantou bun.
Flying Fish utilise Ballina prawns for their uniqueness and are revered as one of the freshest products available on the market. Due to logistics, fishermen freeze prawns at sea before distributing to fish mongers, with the exception of Ballina prawns. This sensational Australian product is always held to be the last catch of the day and shipped within 24 hours of coming out of the ocean – a rarity in the world of prawns. This makes Ballina prawns one of the freshest seafood offerings to be served at any restaurant.
440kg Ballina prawns expected to be eaten at Flying Fish during The Star’s Seafood Freshtival.
Western Australian Scallops
Featuring in Black Bar & Grill’s Scallop Sashimi served with honey and lime dressing, cultured cream and Yarra Valley Salmon Roe.
Western Australian Scallops are particularly unique due to their sweet flavour, thanks to the pristine waters of Abrolhos Island. This particular species of scallop swim, making them more active than other species of scallops and enable them to find high quality nutrients that create their firm and buttery texture.
36kg of WA Scallops expected to be eaten at BLACK Bar & Grill during The Star’s Seafood Freshtival.
Western Australian Marron
Featuring in Soyko’s Binchontan grilled marron, shiso & lime salsa
Western Australian Marron is sourced from the South-West region of Donnybrook, a region renowned for being home to the cleanest and sweetest of this species. This fresh water crustacean served at BLACK is sustainably farmed by a boutique family operation all year round.
23kg of WA Marron expected to be eaten at Sokyo during The Star’s Seafood Freshtival.
Sea Urchin
Featuring in Flying Fish’s Potato waffle with sea urchin, chicken skin and cultured cream.
Whilst Summer proves to be the most popular time to enjoy seafood, most people are unaware that in fact when temperatures drops, the quality of the seafood improves – making Autumn and Winter a particularly special time to enjoy Australian seafood. Of all seafood, sea urchin is a Winter delicacy due to it being at its peak of its reproductive cycle – providing that fluffy, buttery and spectacular colour that makes sea urchin so rich in flavour. Flying Fish will be showcasing sea urchin in three of their dishes as part of the Seafood Freshtival.
The sea urchin served at Flying Fish is locally sourced from the East Coast of Australia, a region renowned for having the sweetest sea urchins over the Autumn months.
1,125 sea urchins are expected to be eaten at Flying Fish during The Star’s Seafood Freshtival.
.jpg){kind=tracking}
