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

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).

Sydney Morning Herald Good Food Guide Awards 2017

Congratulations go to Momofuku Seiōbo for scoring two hats at the Sydney Morning Herald Good Food Guide Awards 2017.


Best Fine Dining Restaurant, Time Out Sydney Food Awards 2016.
Two HatsSydney Morning Herald Good Food Guide Awards 2016 & 2017.
Restaurant of the Year,
Gourmet Traveller Australian Restaurant Guide 2014 & 2016.
Metropolitan Restaurant of the YearTourism Accommodation Australia (TAA) NSW Awards of Excellence 2016
Australia's Top 100 RestaurantsAustralian Financial Review 2015 & 2016
Best Restaurant Bar, SMH Good Food Guide 2015
Three stars, Gourmet Traveller Australian Restaurant Guide 2015
Three Glasses, Gourmet Traveller Australian Restaurant Guide 2015
Top three for Dining Experiences, Gourmet Traveller Australian Restaurant Guide 2015
Three GobletsGourmet Traveller Wine List Of The Year 2015

Location and opening/business hours


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


  • Lunch
    Saturday 12:00pm - 1:00pm
  • Dinner
    Monday to Saturday 6:30pm - 8:30pm
  • Bar
    Monday to Friday 6:00pm - 10:00pm
    Saturday 12:00pm - 2:00pm
    Saturday 6:00pm - 10:00pm


Tasting Menu

Seiōbo's Tasting Menu The tasting menu is inspired by the bounty of Australian ingredients and Sydney's diverse food culture. The menu changes constantly.

The menus are based on growing relationships with Australian purveyors. Executive chef Paul Carmichael draws inspiration from the bounty of Australian ingredients and the diverse backgrounds of the culinary team

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.​ 

What's On


David Chang

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.

Paul Carmichael

Paul Charmichael

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 Trevizo

Veronica 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 Mulholland

Cian 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.

Book Now

Make your reservation online

We accept online reservations only which can be made up to 90 days in advance for parties of 1-4 guests.

Reservations can only be made for the tasting menu (AUD $185pp). Please allow approximately 2 hours for your meal. All 6pm and 6:30pm tables are allocated a 2.5 hour dining time and will be required for a second seating. We are able to cater to most dietary requirements and allergies with prior notice. Please make a note of any requirements or requests at the time of making your reservation.

Due to the size and configuration of the restaurant we are unable to guarantee counter or table seating ahead of time, however, we will try our best to accommodate any requests.
Credit card details are required to secure your reservation. A cancellation fee of $185pp will be charged if you cancel your reservation with less than 24 hours’ notice or if you fail to attend your reservation.

For all tables of more than 4 people please complete the group booking enquiry form. Please note all group bookings will incur a 10% service fee on the total bill. (The maximum table size is 10 people)