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A little piece of Italy

Stefano Manfredi returns to the Sydney dining scene with Balla and what he describes as the most Italian restaurant he has ever done.

Balla is a modern interpretation of traditional Italian cuisine with Sydney's best view.

The addition of a wood-fired grill to Stefano's Italian kitchen reflects his dedication to delivering truly authentic cuisine.

We welcome guests into the Balla Aperitivi Bar for pre-dinner drinks or fast-tracked dining. With its stunning views over Sydney Harbour, the bar is at Balla's heart.​

Balla is part of The Star's Signature Dining Restaurants


Awards for Balla

One Chef's Hat - SMH Good Food Guide 2014 & 2015
Two Glasses - Gourmet Traveller Australian Restaurant Guide 2015
Three Glasses (Very Highly Recommended) - Australia's Wine List of the year Awards 2014
One Glass (Award of Excellence) - Wine spectator 2014
Two Chef's Hats - Gualt & Millau Sydney Restaurant Guide 2014

More Awards

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Book your table at Balla now! If you’re looking for the best Sydney restaurants, consider The Star for a great dining experience.

Balla at The Star

A delightful menu inspired by modern Italian cuisine ​

Balla is a reflection of a true Italian Osteria. Stefano Manfredi's menu is generous, yet focused, from its range of antipasti and pasta right through to the wide selection of seafood, meat and vegetables cooked over the 100 year old seasoned Ironbark wood-fired grill.

Lunch Menu (incl. express Lunch 1, 2 or 3-course lunch special)
Dessert Menu
Pre-theatre menu
Balla Bar Menu
*Menu items are subject to availability.​

"Stefano Manfredi has truly influenced the way we eat since opening The Restaurant Manfredi in 1983."


Stefano Manfredi

Stefano Manfredi has influenced the way we eat since first opening The Restaurant Manfredi in 1983 (Three Chefs Hats - 1995). Since then, Manfredi has owned and operated several restaurants in Sydney, most notably the award winning Restaurant Manfredi (1983-1996) and Bel Mondo (1996-2002).

In 2007, Stefano took the helm at Manfredi at Bells (One Chefs Hat – 2008 to present; Good Living Sustainability Award; Best Regional Wine List - 2012 SMH Good Food Guide Awards). Here he has overseen the planting of 500 square meters of gardens, supplying the restaurant with approximately 15% of its produce.

Stefano also currently writes a weekly food column for the Sydney Morning Herald's Spectrum supplement and is a passionate advocate for local, sustainable and seasonal produce.

Gabriele Taddeucci

Head Chef

Gabriele Taddeucci is Balla’s Head Chef. After a stint working at Sydney’s Hotel Westin in 2004/2005, Taddeucci moved in 2008 to work alongside chef Massimo Bianchi to open Uccello at Merivale’s Ivy. Most recently, he was Head Chef at Merivale’s The Beresford. Taddeucci started his career as a pizza hand in his home city of Lucca back in 1994. His work as a chef has taken him from Italy to France, Switzerland, the US, UK and Australia.

Luca Carichini

Restaurant Manager

Balla’s new Restaurant Manager, Luca Carichini, most recently worked closely with Stefano as Restaurant Supervisor at Manfredi at Bells. Carichini has had a long history in hospitality in both Italy and the UK.

When he travelled to Australia in 2007, he did so to become the Restaurant Manager of North Bondi Italian. Carichini made his move to Australia permanent and has been working with the Manfredi family at Bells since that time.

Stefano Manfredi




Level G, Harbourside,
The Star,
80 Pyrmont Street
Pyrmont NSW 2009


Lunch: Tue-Fri 12pm-2:30pm
Dinner: Mon-Fri 5:30pm-9:30pm
Sat 5:30pm-10:30pm
Sunday Closed

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