Seafood FRESHtival

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FRESHtival is Set to make a splash this Autumn

THURSDAY, 9 MAY 2019

 

The Star Entertainment Group is set to launch one of Australia’s largest seafood festivals this Autumn with a series of spectacular dishes and events in Sydney, Brisbane and the Gold Coast.


World-class chefs at The Star Sydney, Treasury Brisbane and The Star Gold Coast will lead the celebration of seafood, with the country’s greatest produce to be showcased at The Star’s multi-award-winning signature dining destinations and across a range of bespoke events.


From renowned Executive Chef of Flying Fish Peter Robertson, to the visionary mastermind of Sokyo and Kiyomi Chase Kojima; Nineteen at The Star’s heralded Executive Chef Kelvin Andrews to celebrity Chef Luke Nguyen from the award-winning Fat Noodle; The Star will be the only destination to experience Australia’s best seafood prepared by the country’s most exciting Chefs.


The Star Entertainment Group Chief Marketing Officer George Hughes said the Seafood Freshtival will be a truly memorable celebration of seafood in all its forms.

 

“Australia is internationally recognised for our seafood, with the quality of produce available the envy of Chefs around the world,” Mr Hughes said.


“The Star and our award-winning Chefs across Sydney, Brisbane and the Gold Coast have close ties with suppliers across the country to source the very best Australia has to offer and this will be reflected in spectacular fashion during our Seafood Freshtival.


“Our signature dining destinations will be brimming with dishes that celebrate Australia’s world-class seafood, with bespoke menu items exquisitely created by our star-studded team of Chefs at unbeatable locations.
“Imagine South Australian Rock Lobster Bolognese at the sky-high surrounds of Nineteen at The Star, Western Australian Scallop Sashimi at BLACK Bar & Grill and its Sydney Harbour views, or Moreton Bay Bugs in the intricate surrounds of Black Hide by Gambaro at Treasury Brisbane.”


In addition to bespoke menu items at its signature dining destinations, The Star’s properties in Sydney, Brisbane and the Gold Coast will bring the Seafood Freshtival to life with striking marine theming, activations and events.

 

“The Seafood Freshtival is about taking a unique and fresh look at seafood and demonstrates our continued focus on elevating our guest’s experience across The Star properties.”

 

The Star’s Seafood Freshtival runs 18 April – 31 May at The Star Gold Coast and Treasury Brisbane, and 9 May – 23 June at The Star Sydney.

 

THE STAR SYDNEY
The Star Sydney’s revered collection of award-winning restaurants will serve up a series of unforgettable dishes showcasing some of the finest Australian seafood produce.

 

BLACK Bar & Grill’s Executive Chef Dany Karam conjures all his culinary skills with a sensational Western Australian Scallop Sashimi served with honey and lime dressing, cultured cream and Yarra Valley salmon roe for $29. Chargrilled Donnybrook Marron makes the perfect companion with cuttlefish risotto for $42, while Moreton Bay tail with Rangers Valley Angus fillet, Warrigal greens and black pepper sauce for $84 serves the very best of Australian produce on one plate.


Head Chef Chase Kojima and his team at Sokyo have crafted an imaginative homage to seafood through an exquisite four-piece nigiri selection including Port Lincoln Cuttlefish with shiso and lime zest for $40, plus Japanese traditions are reimagined with Binchotan grilled Donnybrook Marron.


With an emphasis on minimal waste and maximum flavour, Flying Fish Executive Chef Peter Robertson has created a three-course seafood experience that captures the very best from Australian waters. Potato waffle with East Coast Sea Urchin, chicken skin and cultures cream sets the scene ahead of Ballina prawns with black pepper sauce and mantou bun, and grilled John Dory with Fremantle scampi, heirloom tomato and pistou caps this remarkable dining experience for $100.


Joining in on the nautical celebration, Cherry and its cheeky mix of cool cocktails and chilled beats will offer $2.50 Sydney Rock Oysters 5-7pm Friday and Saturdays during the Seafood Freshtival along with a Grey Goose Vodka takeover throughout.


With mouth-watering bespoke dishes set within award-winning restaurants, The Star will be the only Sydney destination to experience Australia’s best seafood prepared by the country’s most exciting Chefs.

MEDIA CONTACT
Erica Chen
Senior Public Relations Executive, The Star Entertainment Group
+61 416 119 567 | Erica.chen@star.com.au