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Momofuku Seiōbo

  • MOMOFUKU
    SEIōBO
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Critically acclaimed chef

David Chang and his restaurants have gained world-wide recognition for its innovative take on food and service, while supporting local, sustainable and responsible farmers and food purveyors.

Chang has been called "a chef who went further than any of his peers in wedding serious, sometimes challenging food and an ultra-casual, spontaneous dining ethos in tune with unbound times" (Frank Bruni, former New York Times Restaurant Critic.)

 

Book your table at Momofuku Seiōbo now! If you’re looking for the best Sydney restaurants, you need to be thinking The Star!

Momofuku Seiōbo accepts reservations online.​
 
Click here to book


Awards for Momofuku Seiōbo:

3 Chef's Hats (2014):
The Sydney Morning Herald Good Food Guide
Restaurant of the Year (2014):
Gourmet Traveller Australian Restaurant Guide
Two Glasses (2013):
Gourmet Traveller Wine List of the Year Awards
​​​Restaurant of the Year (2012):
The Australian Hot 50 Restaurant Awards
Time Out Food Awards

Seiōbo is David Chang's first restaurant outside of New York City

The daily tasting menu is inspired by the bounty of Australian ingredients and Sydney's diverse food culture

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​Seiōbo's Tasting Menu

The tasting menu is inspired by the bounty of Australian ingredients and changes constantly.

The dining room consist of both the counter seating and tables where the daily tasting menu is served. The menus are based on growing relationships with Australian purveyors, farmers and local artisans.

The dinner tasting menu is $185 per person. Please allow approximately 2 hours.

A lunch tasting menu is available on Friday and Saturday for $110 per person. Please allow approximately 1 hour, 45 minutes.​

Momofuku Seiōbo accepts reservations online.


 
David Chang

David Chang is the chef and founder of Momofuku, which includes restaurants in New York City, Sydney, and Toronto as well as a best-selling cookbook and print journal called Lucky Peach. He was the first chef to be featured on the PBS television show, The Mind of a Chef. Since opening Noodle Bar in 2004, David has been awarded Time 100 and Fortune’s “40 Under 40” and profiled in the New Yorker. He was named a GQ “Man of the Year,” and called one of “the most influential people of the 21st century” byEsquire. He’s taken home four James Beard Foundation Awards and Momofuku Ko has two Michelin stars, which it has retained for five years. Momofuku Ko, Momofuku Ssäm Bar and Momofuku Seiōbo are all featured on the S. Pellegrino World's Best Restaurants list.

 


Ben Greeno

Executive Chef

Ben Greeno joined Momofuku in 2011. Raised in Durham, England, Ben has spent extensive time in European kitchens such as Noma in Copenhagen, The Paul, also in Copenhagen, the Grand Hôtel d'Uriage in Uriage les Bains, France, and Restaurant Sat Bains in Nottingham. Ben was also a guest chef from January to April 2010 for the opening of The Loft Project in London.

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Every one of our restaurants has
been meticulously planned, from
the menu to the wine list to the
ambience, to create a unique
dining experience that is bound
to impress and surprise.

To make a booking, please do so
online.
Book now

WHERE YOU'LL FIND IT

Level G, The Star
80 Pyrmont Street
Pyrmont NSW 2009

WHEN YOU'LL FIND IT

Lunch: Fri-Sat 12pm-1:20pm
Dinner: Mon-Sat 6:30pm-8:30pm

After Friday 11 April we will no longer open for Friday lunch (Saturday lunch only), and the menu will be the same price as dinner ($185pp).

Bar: Mon-Sat 6:30pm-10pm
Fri-Sat 12pm-2pm

Momofuku Seiobo will be closed on the following days:


- Tuesday 25 March due to a private event
- Friday 18 - Monday 21 April for the Easter long weekend

 

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