Balla

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Overview

Balla

Balla is one of Sydney’s most talked about artisan Italian restaurants, serving a fresh interpretation of the traditional flavours of Tuscany.

The exquisite seasonal menu is inspired by Executive Chef Gabriele Taddeucci’s love for the traditional regional cuisine of his homeland and his passion for simple dishes with a focus on fresh produce, sustainable seafood and free range meats. All complemented by one of Sydney’s most extensive lists of Italian wines.

 

Awards

Three Globets
Gourmet Traveller Wine List Of The Year 2015, 2016 & 2017

One Chef's Hat
SMH Good Food Guide 2014, 2015 & 2016

Award of Excellence
Wine Spectator 2014, 2015 & 2017

Two Glasses
Gourmet Traveller Australian Restaurant Guide 2015

 

Gallery

Menu

À La Carte

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At Balla we make everything in-house using mainly organic ingredients, sustainable seafood and free range meats. The majority of our dishes are gluten free and can be adapted to any kind of dietary requirement. There’s something for everyone at Balla.

-

Oysters shucked to order and served natural with lemon  
Individual 4
½ Dozen 24
Dozen 46
Salumi cured meats 50g, servied with Balla grissini 9
Prosciutto di Parma 24 months | House-cured Bresaola | Soppressa | Cacciatore | Piccante | Mortadella | Pancetta  

ANTIPASTI - before the meal

Crispy polenta sautéed seasonal mushrooms, porcini puree and buffalo mozzarella 19
Pork belly sliced and wood-grilled with shaved fennel, shallots, pork crackling 20
Crudo alpine salmon, crunchy beetroot, ricotta and smoked salmon roe 21
Carpaccio thinly sliced grass-fed beef fillet, shaved Reggiano, chiodini mushrooms and horseradish 22
Calamari grilled radicchio leaves, pine nuts and sultana 22

PASTE E RISOTTO – first courses

Entrée size

Potato gnocchi with rabbit ragù, cavolo nero and montasio 25
Ravioli of pumpkin and amaretto, white onion puree, house-dried ricotta 26
Trenette baby octopus, tomato, chilli and garlic 27
Spaghetti made of egg pasta, with spanner crab, cherry tomato and garlic 28
Risotto organic “Acquerello” rice, seasonal mushrooms, truffle pecorino, porcini dust 28

 

SECONDI – SECOND COURSES

Yellow fin tuna herb crusted, cannellini bean, grilled shallots 41
Coral trout shaved fennel, roasted garlic and mussel cream 44
Duck breast carrot and fennel seeds puree, sautéed chicory 42
Whole snapper oven baked with cherry tomato, vongole, shellfish broth guazzetto 44
Wagyu sirloin 250g MBS 8, balsamic eschalot, mustard mixed leaves 47

DALLA GRIGLIA - TO SHARE FOR TWO

Pork hock served on the bone, sage and juniper berries reduction
Yamba prawns  shaved fennel, preserved lemon and warrigal greens | 48 individual serve | 92 for 2 people
Lamb shoulder 700g cooked whole and served deboned with salsa verde | 84
76
T-Bone 800g grass fed beef steak Florentine style with rosemary oil 78
- allow 30 mins for MR cooking  
Yamba prawns  shaved fennel, preserved lemon and warrigal greens 48
individual
  92
for 2 people
Lamb shoulder 700g cooked whole and served deboned with salsa verde  84

 

CONTORNI - SIDE DISHES

Oven roasted autumn vegetables with salmoriglio 13
Gratinated silverbeet spinach and fontina cheese 12
Fried rosemary potatoes 10
Wood-grilled broccolini with spicy 'nduja dressing 12
Mix leaves salad with honey vinegar and extra virgin olive oil 10

 

Executive Chef Gabriele Taddeucci @thetuscanboy
“I am proud to present a menu created following authentic Italian traditions.  At Balla we make everything in-house using mainly organic ingredients, sustainable seafood and free-range meats. Most of our dishes is gluten free and can be adapted to any kind of dietary requirement. There’s something for everyone at Balla.”

 

For any dietary requirements, please consult your waiter for alternative menu options.

 

Please be advised any private group reservations for 8 persons or more will incur a surcharge of $10.00 per person when dining at Balla. Corporate group reservations, or private group reservations exceeding 11 persons, will also incur a surcharge, which will be confirmed at the time the reservation is made.

 

Please note, a 1% credit card surcharge will apply to all credit card transactions and a 15% surcharge applies on public holidays. 

 

Member of The Star Club? Simply present your card to enjoy generous discounts (Silver 10%, Gold 20% and Platinum 30%). Plus, use your card to accrue Tier Points and earn and redeem Casino Dollars. Not a Member? Visit The Star Club Desk to join today. Terms and conditions apply, see thestarclub.com.au

Vegetarian

ANTIPASTI – BEFORE THE MEAL

Cecina baked chick pea tart with shaved pecorino 12
Roasted beetroot with goats cheese and toasted pistachio 12
Burrata heirloom tomato salad, almond pesto and basil 18

PASTE – FIRST COURSES

Gnocchi with cherry tomato, basil and buffalo mozzarella 26
Baked rigatoni asparagus, buffalo mozzarella and Reggiano 26
Tagliatelle with butter and truffle pecorino 26

 

SECONDI – SECOND COURSES

Zucchini flowers baked with buffalo ricotta, pea leave and macadamia crumbs 27.5
Frittata of free range eggs with zucchini, white onion and pecorino Romano 26
Risotto organic “Acquerello” rice, saffron, Reggiano, zucchini flower 28

CONTORNI – SIDE DISHES

Roasted rosemary potatoes 10
Mix leaves salad with honey vinegar 10
Green beans, spring onion soffritto, honey vinegar dressing 11
   
   

For any dietary requirements, please consult your waiter for alternative menu options. 

 

Please be advised any private group reservations for 8 persons or more will incur a surcharge of $10.00 per person when dining at Balla. Corporate group reservations, or private group reservations exceeding 11 persons, will also incur a surcharge, which will be confirmed at the time the reservation is made.

 

Please note, a 1% credit card surcharge will apply to all credit card transactions and a 15% surcharge applies on public holidays. 

 

Member of The Star Club? Simply present your card to enjoy generous discounts (Silver 10%, Gold 20% and Platinum 30%). Plus, use your card to accrue Tier Points and earn and redeem Casino Dollars. Not a Member? Visit The Star Club Desk to join today. Terms and conditions apply, see thestarclub.com.au

 
Desserts, Cheeses and Wines

DOLCI

Tasting plate, tiramisu’, cannoli, rhum baba and gelato or sorbet 25
Vegan roasted apple, green apple sorbet, almond and cinnamon crunch 14
Rhubarb raviolo, vanilla cream, pistachio and white chocolate flakes  14
Rhum babà, bergamote cream, strawberry 14
Cannoli, Sicilian sweet pastry filled with ricotta, chocolate and pistachio 14
Tiramisu’, savoiardi biscuits dipped in coffee with mascarpone cream 14
Gelato and sorbet, selection of 3 scoops churned in house 12
Affogato vanilla ice cream, coffee and Frangelico 16
or with Glenmorangie Signet 18.5

FORMAGGI

Per 40g served with seasonal fruits and walnut bread

Single serve  8  |  Selection of three  20  |   Selection of five  30

La Tur soft blend of cow’s, goat’s and sheep’s milk served with pear mustard (Piedmont)  
Montasio DOP semi-hard cow’s milk, 15 months matured served with house made chilli jam (Veneto)  
Gorgonzola dolce DOP soft blue veined cow’s milk with balsamic cherries (Lombardy)  
Pecorino al tartufo semi-hard raw sheep’s milk with black truffle, served with apple honey (Sardinia)  
Capra in foglia di noce semi-hard goat’s milk wrapped and matured in walnut leaves with Zibibbo reduction (Veneto)  

 

DESSERT COCKTAILS

Chocolate espresso martini  18
Absolut vanilla, Kahlua, Cacao Liqueur, Coffee  
   
Tolberone  19
Frangelico, Kahlua, Baileys, Cream and Chocolate  

AMARI

Enjoy our selection of Bitters Neat or on the Rocks with Orange

Cynar - Artichoke liqueur, Italy 8
Fernet Branca - Herbal liqueur, Italy 9
Amaro Nonino - Herbal liqueur, Italy 12

GRAPPA

Fragrant grape based spirits from Italy 

Questa E’ Vera Demin Prosecco 16
Nonino II Moscato 12

 

LIQUEUR

Sambuca Strega 9
Limoncello 9
Viciola sour cherry liquor, Infusi dell’Eremo  (Port style) 14

CAFFÈ - TÈ

Served with home made biscotti 5
Coffee organic selection from Vittoria  
Tea  English Breakfast, Earl Grey, Peppermint, Camomile, China Yin Zhen “Silver Needles” (white), China Sencha (green), Darjeeling “Margaret’s Hope” (black), Superior Keemun (black), Assam( black), Ceylon Highgrown (black)  
   
   

For any dietary requirements, please consult your waiter for alternative menu options. 

 

Please be advised any private group reservations for 8 persons or more will incur a surcharge of $10.00 per person when dining at Balla. Corporate group reservations, or private group reservations exceeding 11 persons, will also incur a surcharge, which will be confirmed at the time the reservation is made.

 

Please note, a 1% credit card surcharge will apply to all credit card transactions and a 15% surcharge applies on public holidays. 

 

Member of The Star Club? Simply present your card to enjoy generous discounts (Silver 10%, Gold 20% and Platinum 30%). Plus, use your card to accrue Tier Points and earn and redeem Casino Dollars. Not a Member? Visit The Star Club Desk to join today. Terms and conditions apply, see thestarclub.com.au

 

 

 

Seafood Lunch
Seafood lunch menu is a popular lunch special at Balla.

The menu features a delectable menu of the highest quality Italian cuisine has been created for the Sydney dining crowd.

Additional entree course for $10

Mussels bruschetta ricotta, tomato, olive and caper dressing  
Tuna cooked in olive oil, sweet and sour onion, pine nuts  

Main course for $30

Tagliatelle red snapper ragù, cherry tomatoes, olives and capers  
Market catch wood-grilled fish of the day  

Additional dessert course for $10

Pumpkin brûlée served with amaretti biscuit  
Poached pear almond pannacotta, gingerbread crumble   

 

For any dietary requirements, please consult your waiter for alternative menu options. 

 

Please be advised any private group reservations for 8 persons or more will incur a surcharge of $10.00 per person when dining at Balla. Corporate group reservations, or private group reservations exceeding 11 persons, will also incur a surcharge, which will be confirmed at the time the reservation is made.

 

Please note, a 1% credit card surcharge will apply to all credit card transactions and a 15% surcharge applies on public holidays. 

 

Member of The Star Club? Simply present your card to enjoy generous discounts (Silver 10%, Gold 20% and Platinum 30%). Plus, use your card to accrue Tier Points and earn and redeem Casino Dollars. Not a Member? Visit The Star Club Desk to join today. Terms and conditions apply, see thestarclub.com.au

 

 

 

Sunday Lunch

-

Oysters shucked to order and served natural with lemon  
Individual 4.5
½ Dozen 24
Dozen 46
Salumi cured meats 50g, servied with Balla grissini 9
Prosciutto di Parma 24 months | House-cured Bresaola | Soppressa | Cacciatore | Piccante | Mortadella | Pancetta  

ANTIPASTI – before the meal

Crispy polenta sautéed seasonal mushrooms, porcini puree and buffalo mozzarella  19
Crudo alpine salmon, crunchy beetroot, ricotta and smoked salmon roe  21
Calamari grilled radicchio leaves, pine nuts and sultana  22

 

PASTE e RISOTTO – first courses

ENTRÉE SIZE

Potato gnocchi with rabbit ragù, cavolo nero and montasio  25
Ravioli of pumpkin and amaretto, white onion puree, house dried ricotta 26
Spaghetti made of egg pasta, with spanner crab, cherry tomato and garlic 28

 

SECONDI – second courses

Whole snapper oven baked with cherry tomato, vongole, shellfish broth guazzetto 44
Wagyu sirloin 250g MBS 8, balsamic eschalot, mustard mixed leaves 47
Yamba prawns shaved fennel, preserved lemon and warrigal greens  48

 

CONTORNI – side dishes

Oven roasted autumn vegetables with salmoriglio  13
Fried rosemary potatoes 10
Mix leaves salad with honey vinegar and extra virgin olive oil 10

 

Lobster & Bubbles

Fresh tagliatelle rolled in house,  and a whole lobster tossed in a classic cherry tomato and basil salsa, matched with a glass of italian bubbles  65

 

For any dietary requirements, please consult your waiter for alternative menu options. 

 

Please be advised any private group reservations for 8 persons or more will incur a surcharge of $10.00 per person when dining at BLACK Bar & Grill. Corporate group reservations, or private group reservations exceeding 11 persons, will also incur a surcharge, which will be confirmed at the time the reservation is made.

 

Please note, a 1% credit card surcharge will apply to all credit card transactions and a 15% surcharge applies on public holidays. 

 

Member of The Star Club? Simply present your card to enjoy generous discounts (Silver 10%, Gold 20% and Platinum 30%). Plus, use your card to accrue Tier Points and earn and redeem Casino Dollars. Not a Member? Visit The Star Club Desk to join today. Terms and conditions apply, see thestarclub.com.au

Pre-Theatre Menu

Check out Balla's pre-theatre menu and enjoy a delicious Italian meal before your show (available for evening sessions).​​​

 

2 courses $55 | 3 courses $60

Polenta house-made pork sausage, butter and sage  
Burrata marinated mushrooms, porcini dust  
Mount Cook Salmon pan fried fillet, stracciatella and grilled broccolini  
Lamb rump wood-grilled, green lentils and salt baked beetroot   
Brûlée coffee infused, hazelnut sponge and raspberry     
Chocolate tart caramel cream and salted peanut praline  

 

For any dietary requirements, please consult your waiter for alternative menu options.

 

Please be advised any private group reservations for 8 persons or more will incur a surcharge of $10.00 per person when dining at BLACK Bar & Grill. Corporate group reservations, or private group reservations exceeding 11 persons, will also incur a surcharge, which will be confirmed at the time the reservation is made.

 

Please note, a 1% credit card surcharge will apply to all credit card transactions and a 15% surcharge applies on public holidays. 

 

Member of The Star Club? Simply present your card to enjoy generous discounts (Silver 10%, Gold 20% and Platinum 30%). Plus, use your card to accrue Tier Points and earn and redeem Casino Dollars. Not a Member? Visit The Star Club Desk to join today. Terms and conditions apply, see thestarclub.com.au

Available 5.30pm through to 7pm
Cocktails, Aperitivi and Bar Food

APERITIVI

Campari & Tonic Campari and Fever Tree tonic 12
Aperol Spritz Prosecco, Aperol and Soda 16
Negroni Bulldog gin, Campari and Cinzano Rosso  18
Ruby Red Fizz Aperol, pink grapefruit and chamomile tea    12
Americano Campari, Cinzano Rosso and soda 16
Aperol Sour Aperol, fresh lemon, sugar and egg white    15

 

BAR FOOD

Roasted mixed nuts 6
Marinated olives with rosemary focaccia 9
Oysters “shucked to order” with eschallot and red vinegar 4
Beetroot chips with goat's curd and vincotto 10
Black Angus beef skewers marinated in balsamic 12
Cecina (chickpea tart) with shaved pecorino 12
Crispy chicken nuggets “cacciatora style” 12
Fried calamari, prawns and whitebait with lemon and chilli 14
Arancini with veal ragu and buffalo mozzarella (3 per serve) 14

 

COCKTAILS

Giacomo Balla | The father of futurist cocktails  
Fiorente elderflower and cranberry, served straight up Cosmopolitan style 17
Marinetti | A poetic marriage of flavours  
Old fashioned style with Zacapa 23 rum, Cocchi vermouth, Angostura bitters and honey 19
Puccini | A brilliant symphony  
Sailor Jerry spiced rum, Disaronno Amaretto, mango and fresh lime 18
Vivaldi | Music to your ears  
Ketel One vodka, Pama pomegranate, lychee syrup and pomegranate 19
Da Vinci | The Italian master himself  
Tanqueray gin, Montenegro, mandarin, fresh lime and mint served on ice 19
Botticelli | Straight from the artistic golden era  
Ketel One vodka, peach Schnapps, passion fruit, lemon and egg white 17
Giotto | A Margarita Renaissance!  
Sesión tequila reposado, Cointreau, pineapple, fresh lime and cinnamon 19
Michelangelo | Sculpted to perfection  
Jameson Irish whisky, Cappellano Barolo chinato, sencha green tea, honey and lemon 18

BEERS

Moretti Lager 10
Menabrea Lager 12
Coopers Pale Ale 10
Magalotti Double Malt 18.5
James Boag’s Light 8

SPARKLING

Prosecco Borgo Molino Glass 12 | Bottle 55
NV Il Mosnel Franciacorta Glass 24 | Bottle 134
Champagne Moet & Chandon NV Glass 26 | Bottle 140
Moscato Il Giai L’Armangia Glass 16 | Bottle 65

WHITES

Sauvignon Blanc Fiegl Villa Dugo Glass 12 | Bottle 55
Ribolla Gialla Fiegl “orange wine” Glass 14 | Bottle 68
Soave Filippi Castelcerino Glass 15 | Bottle 69
Pinot Grigio Grace T’Gallant Glass 16.5 | Bottle 77
Chardonnay Pomino Bianco Glass 16 | Bottle 70
Riesling Place in Time Glass 19 | Bottle 89

 

ROSE

Monrose Mamete Prevostini Glass 16.5 | Bottle 75

 

REDS

Grenache Bugalugs Tim Smith Glass 12 | Bottle 55
Montepulciano d’Abruzzo Frentana Glass 16 | Bottle 75
“Shiraz Style” Carignano Giba Glass 18 | Bottle 86
“Cab Sav. Style” Aglianico Synthesy Glass 17 | Bottle 84
“Pinot Noir Style” Pra Valpolicella Glass 19 | Bottle 90
“Merlot blend” 1.5 Leopold Cuvee Rouge Glass 20 | Bottle 175
Torbreck “The Struie” Shiraz 26 Bottle 125

 

 

For any dietary requirements, please consult your waiter for alternative menu options. 

Please be advised any private group reservations for 8 persons or more will incur a surcharge of $10.00 per person when dining at Balla. Corporate group reservations, or private group reservations exceeding 11 persons, will also incur a surcharge, which will be confirmed at the time the reservation is made.

Please note, a 1% credit card surcharge will apply to all credit card transactions and a 15% surcharge applies on public holidays. 

Member of The Star Club? Simply present your card to enjoy generous discounts (Silver 10%, Gold 20% and Platinum 30%). Plus, use your card to accrue Tier Points and earn and redeem Casino Dollars. Not a Member? Visit The Star Club Desk to join today. Terms and conditions apply, see thestarclub.com.au

For Groups
Please note, group menus are for bookings of 12 or more people. To enquire about a large party reservation please contact: Star.FBGroupReservations@Star.com.au

IN SEASON

$85 per person - 3 courses

($130pp inclusive of 2 hours beverage package)

PRIMI – Please choose one dish  
Crispy Polenta sauteed seasonal mushrooms, porcini puree and buffalo mozzarella  
Crudo alpine salmon, crunchy beetroot and smoked salmon roe  
Pork Belly sliced and wood-grilled with shaved fennel, shallots, pork crackling  
   
SECONDI – Please choose one dish  
Ravioli of pumpkin and amaretto, white onion puree, house-dried ricotta  
Yamba prawns shaved fennel, preserved lemon, warrigal greens  
Lamb rump wood-grilled, green lentils and salt baked beetroot  
   
Main course served with fried rosemary potatoes and mixed leaf salad with honey vinegar  
   
DOLCI – Please choose one dish  
Chocolate tart caramel cream and salted peanut praline  
Poached pear almond pannacotta, gingerbread crumble  

SIGNATURES

$95 per person - 3 courses

($140pp inclusive of 2 hours beverage package)

PRIMI – Please choose one dish  
Burrata marinated mushrooms, porcini dust  
Calamari grilled radicchio leaves, pine nuts and sultana  
Gnocchi with rabbit ragù, cavolo nero and montasio  
   
SECONDI – Please choose one dish  
Risotto organic “Acquerello “rice, seasonal mushrooms, truffle pecorino and porcini dust  
Tuna herb crusted, cannellini bean, grilled shallots  
Wagyu Sirloin 250g MBS 8, balsamic eschalot, mustard mixed leaves  
   
Main course served with fried rosemary potatoes and mixed leaf salad with honey vinegar  
   
DOLCI – Please choose one dish  
Tiramisu savoiardi biscuits dipped in coffee with mascarpone cream  
Pumpkin crème brûlée served with amaretti biscuit  

FEAST FROM THE GRILL

$115 per person - 4 courses shared family style

($160pp inclusive of beverage package)

ANTIPASTI – for the table to share  
Salumi selection of cured meats  
Formaggi fresh cheeses with marinated mushrooms  
Pickles house pickled vegetables and olives  
   
PASTA – for the table to share  
Rigatoni with spanner crab, cherry tomato, garlic and chili  
Gnocchi tosssed with with rabbit ragù, cavolo nero and montasio  
   
SECONDI – for the table to share  
Yamba prawns shaved fennel, preserved lemon, warrigal greens  
Wagyu sirloin MBS 8, balsamic eschalot, mustard mixed leaves   
Lamb shoulder cooked whole and served deboned with salsa verde  
   
Main course served with fried rosemary potatoes, roasted autumn vegetable with salmoriglio, mixed leaves salad with honey vinegar  
   
DOLCI – for the table to share  
Tiramisu savoiardi biscuits dipped in coffee with mascarpone cream  
Cannoli with ricotta, chocolate chips and pistachio  
   
   

For any dietary requirements, please consult your waiter for alternative menu options. 

 

Please be advised any private group reservations for 8 persons or more will incur a surcharge of $10.00 per person when dining at Balla. Corporate group reservations, or private group reservations exceeding 11 persons, will also incur a surcharge, which will be confirmed at the time the reservation is made.

 

Please note, a 1% credit card surcharge will apply to all credit card transactions and a 15% surcharge applies on public holidays. 

 

Member of The Star Club? Simply present your card to enjoy generous discounts (Silver 10%, Gold 20% and Platinum 30%). Plus, use your card to accrue Tier Points and earn and redeem Casino Dollars. Not a Member? Visit The Star Club Desk to join today. Terms and conditions apply, see thestarclub.com.au

 

Head Chef: Gabriele Taddeucci

 

Please be advised any private group reservations for between 8 and 11 persons (inclusive) will incur a surcharge of $10.00 per person when dining at Balla. Corporate group reservations, or private group reservations exceeding 11 persons, will also incur a surcharge, which will be confirmed at the time the reservation is made.

 

Please note, a 1% credit card surcharge will apply to all credit card transactions and a 15% surcharge applies on public holidays. 

 

Member of The Star Club? Simply present your card to enjoy generous discounts (Silver 10%, Gold 20% and Platinum 30%). Plus, use your card to accrue Tier Points and earn and redeem Casino Dollars. Not a Member? Visit The Star Club Desk to join today. Terms and conditions apply, see thestarclub.com.au

Menu

Team

Team

Gabriele Taddeucci

Executive Chef

Gabriele Taddeucci started his career as a pizza hand in his home town of Lucca in Tuscany in 1994. His work as a chef has taken him from Italy to France, Switzerland, the USA and UK. He credits time working with two luminaries of Italian cuisine - Attilio Di Fabrizo at Villa San Michele in Florence and Giorgio Locatelli of Locanda Locatelli in London – as pivotal influences on his cooking. Gabriele moved to Australia in 2008 to work alongside Massimo Bianchi at the newly-opened Uccello at Ivy. He was subsequently head chef at Merivale’s The Beresford before becoming head chef of the opening team at Balla in 2011.   

Riccardo Ferrigno

Restaurant Manager

Riccardo was born and raised in Lucca, Tuscany and moved to Australia in 2012. He has worked in restaurants and pizzerie both in Italy and Australia. Prior to joining  Balla in May 2017 he worked as Restaurant Manager for Pizzaperta at The Star. Sharing a hometown with chef Gabriele makes Riccardo think about Italy’s food traditions every day. He is passionate about Balla’s authentic Italian food with a modern twist as well as the restaurant’s extensive Italian wine list.

Private Dining / Event

Private Dining or Plan an Event

Let Balla treat your guests to exquisite Italian cuisine served in a beautifully designed, light-filled space, surrounded by stunning harbour and city skyline views.

The restaurant caters for 120 guests in the main dining room with the ability to have a small stage area suitable for up to 80 guests with a speaker. Balla also has a lovely private dining room with natural light, for up to 20 guests on one table.

Whether it’s a cocktail party, corporate dinner with a speaker, or a staff celebration, Balla can accommodate your upcoming event.

CAPACITIES

578 SQM

Maximum Venue Capacity: 250 Cocktail Set-up.

VENUE COCKTAIL RESTAURANT
(EXISTING SETPUP)

EXCLUSIVE
Entire restaurant including the private dining room.

 

250

 

148

 

MAIN DINING ROOM

 

200

 

120

 

PRIVATE DINING ROOM

 

34

 

20 (1 table) / 28 (2 tables)

 

 

Maximum venue capacities are subject to chagne based on final event set-up and AV requirements.

FLOOR PLAN

Contact

LOCATION

Level G, Harbourside

The Star, 80 Pyrmont Street

HOURS OF OPERATION

Monday to Thursday | 12:00pm - 2:30pm

| 5:30pm - 9:30pm

Friday and Saturday | 12:00pm - 2:30pm

| 5:30pm - 10:00pm

Sunday | 11:30am - 2:30pm

#balla #TheStarSydney