It is known for its quality restaurants and bars and now The Star has launched this year’s Seafood Freshtival to highlight the best its chefs have to offer. Three exclusive restaurants have created bespoke dishes as part of the six-week celebration of food.
Flying Fish, Sokyo and Black Bar & Grill, all located at The Star in Pyrmont, have created signature seafood dishes for diners to enjoy during the festival, using the best fresh Australian produce.
Flying Fish executive chef Peter Robertson has created a three-course seafood dish which includes Ballina prawns with black pepper sauce and grilled John Dory with Fremantle scampi.
His restaurant is also known for its Queensland spanner crab sandwiches.
“I think we are lucky in Australia to have access to a large variety of seafood,” Roberston said.
“I like the variety you have with Australian seafood and the intricacies of working with different fish throughout the seasons.”
Sokyo head chef Chase Kojima has put his own twist of Japanese food while using local produce.
His specialty dishes include a four-piece nigiri selection using Port Lincoln cuttlefish with shiso and lime zest.
“Australia definitely has one of the broadest range of seafood in the world. While not quite the range available in Japan, I love Australian fish more as it has a cleaner in taste in my opinion,” Kojima said.
Robertson, Kojima and Black Bar & Grill’s executive chef Dany Karam put their kitchen skills to the test, offering up their special cuisine to mark the official launch of the Seafood Freshtival on Thursday night.
They highlighted the freshness of their restaurants’ produce from around the country, with seafood cooked to perfection.
The Star is also hosting marine-themed events throughout the six week festival, with the particular focus on food including seafood pop-up stations and lobster mornay with chips and salad for $29.99 for members.
The Seafood Freshtival runs until June 23 at The Star Sydney.