The Long Table Lunch at Sky Terrace

Is this the lunch of the year?

Good food month throws up some great one-off events, and this might be the best one I’ve ever been to – talk about exceeding expectations! The eight chefs from eight great restaurants in The Star are combining to create a unique lunch for us. The very windy weather has intervened so we are inside instead of out on the sky terrace, but the room looks beautiful.

There’s lovely welcome bubbles, and a lovely welcome cocktail ¬†– so we have both of course. The cocktail is moreishly good, a gin and ginger version of a dark and stormy – yum! And there are delicious little snacks popping up all around before we even sit down. The menu is so comprehensive, not to mention all the wines, that I’m taking the lazy option and listing it all out below – enjoy the feast!

The setting for our long lunch extravaganza
The setting for our long lunch extravaganza

Entrees

PIZZAPERTA, Gianluca Donzelli – Tomato focaccia bread, “kinky” mussel panini.

BALLA, Gabriele Taddeucci – Prosciutto di Parma 24 months, house made wagyu bresaola, buffalo mozzarella with marinated artichokes and bottarga, pickled giardiniera vegetables and olives, meatballs with almond, oregano and tomato paste.

SOKYO, Chase Kojima – Sashimi and OKI of Chirashi platters.

BLACK BAT & GRILL, Teage Ezard – smoked octopus, chickpea, potato, chorizo, green olive lemon salad; Marie’s salad – Crispy eggplant, sheep yogurt, garlic dressing.

Yalumba Eden Valley Roussanne, Eden Valley.

Yalumba Old Bush Vine Grenache, Barossa Valley.

Tomato focaccia bread, "kinky" mussel panini
Tomato focaccia bread, “kinky” mussel panini
Prosciutto di Parma 24 months, house made wagyu bresaola, buffalo mozzarella with marinated artichokes and bottarga, pickled giardiniera vegetables and olives.
Prosciutto di Parma 24 months, house made wagyu bresaola, buffalo mozzarella with marinated artichokes and bottarga, pickled giardiniera vegetables and olives.
Balla, Meatballs with almond, oregano, and tomato pesto
Balla, Meatballs with almond, oregano, and tomato pesto
Sokyo, sashimi and OKI of Chirashi platters
Sokyo, sashimi and OKI of Chirashi platters

Second Course

THE CENTURY, Hing Siu – scallop, prawn and pork dumpling; mixed mushroom dumpling bun.

FAT NOODLE, Luke Nguyen – X.O glass noodles with prawn.

Yalumba Eden Valley Viognier, Eden Valley.

Yalumba The Strapper Grenache Shiraz Mataro, Barossa Valley.

The Century, scallop prawn and pork dumplings; mixed mushroom dumpling bun
The Century, scallop prawn and pork dumplings; mixed mushroom dumpling bun
The Century, scallop prawn and pork dumplings; mixed mushroom dumpling bun
The Century, scallop prawn and pork dumplings; mixed mushroom dumpling bun
Fat Noodle, XO glass noodles with prawn
Fat Noodle, XO glass noodles with prawn

Mains

MOMOFUKU SEIOBO, Paul Carmichael – kingfish, mango, pepper sauce.

BLACK BAR & GRILL, Teage Ezard Рwagyu fillet MBS5+, potato cream, roasted cauliflower, chimichurri, sticky shallot sauce.

Yalumba Hand Picked Shiraz + Viognier, Eden Valley

Yalumba The Virgilius Viognier, Eden Valley

Momofuku Seiobo, kingfish, mango, pepper sauce
Momofuku Seiobo, kingfish, mango, pepper sauce
Black bar and grill, Wagyu fillet MBS5+, potato cream, roasted cauliflower, chimichurri, sticky shallot sauce
Black bar and grill, Wagyu fillet MBS5+, potato cream, roasted cauliflower, chimichurri, sticky shallot sauce

Dessert

ZUMBO PATISSERIE, Adriano Zumbo – Testures of caramel, pineapple and passionfruit.

Yalumba FSW8B Botrytis Viognier, Wrattonbully

Zumbo Patisserie, textures of caramel, pineapple and passionfruit
Zumbo Patisserie, textures of caramel, pineapple and passionfruit
A pimms and ginger dark and stormy cocktail
A pimms and ginger dark and stormy cocktail
All the chefs of the Star
All the chefs of the Star

So we arrived at 12.30 and left at 5pm – and we’re not even the last to go. Thats just one of many signs that this is a damn good lunch – a really really good long sunday lunch.

What’s your best sunday lunch?

Best Bits: the bottomless cocktails and wine, the amazing chefs and the wagyu, the kingfish, the ‘mushroom’ and the Sokyo platters, best raw fish salad ever.

Worst bits: some of the wait staff seemed unsure what to do.

Where am I? Sky Terrace, The Star, Pyrmont St, Pyrmont, Sydney, Australia.

Vicki P Written by:

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