Future Star Shines Bright on Bastille Day
‘Future Star’ may sound like some secret code word out of a Star Wars movie, but it actually refers to the transformation of Sydney’s Star City casino into a one-of-a-kind luxury entertainment destination. This $860 million development project, due to open with a bang in early September 2011, includes a complete reorientation of the existing property to embrace Sydney’s city skyline and harbour with its priceless “sea views”. The Star complex will also incorporate a new hotel, a fully refurbished and upgraded casino and a state-of-the-art entertainment and events centre.
Needless to say such an impressive entertainment mecca cries out for cutting edge cuisine as its perfect foil, and what better way to annouce Sydney’s latest food revolution than to celebrate this stellar line up with a Bastille Day bash to remember.
Looking like an Australian version of Catherine Deneuve, on July 14th, the delectable Deborah Hutton introduced some of the celebrity chefs behind The Star’s new dining mecca, who shared the personal vision behind their restaurants with more than 300 of Sydney’s leading food and social personalities. Lucky VIP guests were also treated to a neverending parade of sumptuous signature canapes (from 5 new restaurants) accompanied by bottomless glasses of champagne Veuve Clicquot (185 bottles of yellow label were consumed on the night).
The first revelation of the night was “Black” – a contemporary Australian grill by toqued Melbourne chef Teage Ezard, which will include signature seafood dishes, Australian grass-fed wet and dry aged beef and a weekly seasonal menu. Ezard presented guests with “fois gras tartlet with slow braised oxtail and black truffle” and “marron sandwich with avocado cognac aioli and caviar” – both these canapes were melt in the mouth gems of gorgeousness – a delicious match with my never ending foaming flute of Veuve Clicquot and stong contenders for my favourite dish of the night.
Next up was “Balla” (named after the futurist poet and painter Giacomo Balla) by modern master of Italian cuisine Stefano Manfredi, which will offer guests a re-interpretation of local Milanese dishes from Manfredi’s homeland served up with stunning floor to ceiling views of Sydney harbour and city as you eat. “Balla feels so Italian from its menu, its wine list and service. Balla could be the most Italian restaurant I’ve ever done.” commented Manfredi, who offered guests a taste of things to come with his “gnocchi gnudi” and “mushroom and lardo crostini” which was the perfect champagne matching canape I had to keep coming back to throughout the night.
The softly spoken talented man standing behind this galaxy of culinary talent is The Star executive chef Andy North. Multi-award winning North, who is passionate about creating exceptional fine dining experiences, brings two decades of international industry experience covering a range of cuisines such as Japanese, Chinese, Vietnamese, French and modern Australian to the Future Star project.
Like many other Bastille Day guests, I couldn’t wait to get my hands on one of Adriano Zumbo’s humourously named “delinquent shish kebabs”, however each time I managed to score a new skewer from the nicely set up “barbeque table”, one of the other party guests would very quickly steal some of my treasure. All I can say is thank god for the generosity of the take home goodie bags which included a selection of Zumbo’s scrummy macarons!
For more information about this exciting destination visit: http://www.futurestar.com.au/