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Momofuku Seiōbo

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Australia Top 100 Restaurants 2015

Momofuku Seiōbo is proud to be included in the inaugural Australia's Top 100 Restaurants list by The Australian Financial Review, voted by the country's top chefs and restaurants.
 
 

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.)
 
Momofuku Seiōbo accepts reservation online. 
Click here to book
Momofuku Seiōbo is part of The Star's SIGNATURE DINING RESTAURANTS.

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

​​​​​​Awards for Momofuku Seiōbo


Three Chef's Hats
SMH Good Food Guide 2014 & 2015
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Best Restaurant Bar
SMH Good Food Guide 2015
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Three stars
Gourmet Traveller Australian Restaurant Guide 2015
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Three Glasses
Gourmet Traveller Australian Restaurant Guide 2015
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Top three for Dining Experiences
Gourmet Traveller Australian Restaurant Guide 2015
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Restaurant of the YearGourmet Traveller Australian Restaurant Guide 2014 
 
 

​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.

The tasting menu is also available for lunch on Saturday's for $185 per person.​

Momofuku Seiōbo accepts reservations online.
Cl​ick here to book

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

 

​David ChangDavid 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.





David ChangPaul Carmichael

Executive Chef
Paul Carmichael is originally from the island of Barbados, where his first professional kitchen experience was at Sandy Lane Hotel. After graduating from the Culinary Institute of America, Paul relocated to New York City, where he worked in such kitchens as wd~50, Aquavit, and the Tasting Room. He spent two years as the Executive Chef at Perla restaurant in Puerto Rico before returning to New York City in 2010 to join the Momofuku Má Pêche team as Sous Chef. Paul was appointed the Executive Chef in October 2011, where he ran the kitchen for four years. During this time, he was recognised as a James Beard Foundation Restaurant and Chef semifinalist for Best Chef NYC in 2014 and 2015, and was also nominated for Food & Wine Magazine’s People’s Best New Chef 2014.



Veronica TrevizoVeronica Trevizo

Sous Chef
Veronica was born in San Diego and attended the California Culinary Academy before working for the Four Seasons in San Diego, and Jardinière and Michael Mina in San Francisco. Following these experiences, she spent time at Spago in Maui before traveling across Europe, completing stages in Spain and at Noma in Copenhagen. Veronica then relocated to New York to work at Momofuku first as a Development Chef at the Lab, then a Sous Chef at Noodle Bar. Before leaving New York City, she was at Luksus in Brooklyn. In 2015, Veronica moved to Sydney to join the team at Seiōbo as a Sous Chef.





Cian MulhollandCian Mulholland

Sous Chef
Cian is originally from Furbo, Ireland and was born into a family of chefs. He started cooking under his dad in Galway at the age of 16. He then moved to Dublin to work at Michelin starred Chapter One, before making the move to Australia. He worked at Koi as Sous Chef, before joining the Seiōbo team as Chef de Partie in 2011. Cian was promoted to Sous Chef in August 2014.

 
 

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, Edward St Entrance, The Star
80 Pyrmont Street
Pyrmont NSW 2009

WHEN YOU'LL FIND IT


Lunch
Sat 12pm - 1:20pm

Dinner
Mon - Thu 6:30pm - 8:30pm
Fri and Sat 6:00pm - 8:30pm

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

 

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