Momofuku Seiōbo

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Cuisine of the Caribbean

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).


Chef of the Year, Paul Carmichael
Time Out Food Awards 2019

Chef of the Year, Paul Carmichael
Gourmet Traveller Australian Restaurant Awards 2020

Australia’s Wine List of the Year Awards
Best Food & Wine Matching List 2019

Gault&Millau Australia Awards
Hotel/Casino/Resort Restaurant of the Year 2019

Three Hats
Sydney Morning Herald Good Food Guide Awards 2019

Two Hats
Sydney Morning Herald Good Food Guide Awards 2016, 2017 & 2018

Best Fine Dining Restaurant
Time Out Sydney Food Awards 2016

No. 2 Restaurant in Australia
Gourmet Traveller Australian Restaurant Awards 2019

Metropolitan Restaurant of the Year
Tourism Accommodation Australia (TAA) NSW Awards of Excellence 2016

Australia's Top 100 Restaurants
Australian Financial Review 2015, 2016, 2017 & 2018

Best Restaurant Bar
Sydney Morning Herald Good Food Guide 2015

Three Stars
Gourmet Traveller Australian Restaurant Guide Awards 2015 & 2019

Three Glasses
Gourmet Traveller Australian Restaurant Guide Awards 2015


Tasting Menu

Seiōbo's tasting menu The tasting menu is inspired by the bounty of Australian ingredients brought to life with Caribbean flavours 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.

From Monday – Saturday, we offer our full tasting menu for AUD$185pp. Please allow approximately 2 hours for your meal. As a courtesy to guests joining us for later seating, all 6pm and 6:30pm tables are allocated a 2.5 hour dining time.



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 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.

Book Now

Make Your Reservation Online

Thank you for your interest in Momofuku Seiōbo!

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

Credit card details are required to secure your reservation. A cancellation fee of AUD$185pp will be charged if you cancel your reservation with less than 24 hours notice or if you fail to attend your reservation.

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, but we will try our best to accommodate any requests.

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).

We look forward to seeing you soon!




Level G, Edward St Entrance

The Star, 80 Pyrmont Street



Wednesday to Saturday

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