(02) 9777 9000
Set Menu - 8 courses $100.00
Without wine $175.00
With wine $270.00
Prices last updated: 05/2013
Fri to Sat Noon - 2pm
Mon to Sat 6:30pm - 8:30pm
SMH Good Food Guide 2014 - Three Chef's Hats
Australian Gourmet Traveller 2014 - Restaurant of the Year
Australian Gourmet Traveller 2014 - Three Stars
The World's 50 Best Restaurants 2013 - Rank No. 89
SMH Good Food Guide 2013 - Best New Restaurant
SMH Good Food Guide 2013 - Three Chef's Hats
Australian Gourmet Traveller 2013 - Two Stars
Australian Gourmet Traveller 2013 - New Restaurant of the Year
The Australian Hot 50 Restaurant Awards 2013
The Australian Hot 50 Restaurant Awards 2012 - Hottest Restaurant & Hottest Restaurant NSW
Seiōbo is the Japanese goddess of the west and her sign is the peach tree. Momofuku Seiōbo by two-time James Beard awardee Chef David Chang is Momofuku’s first restaurant outside of New York City. Just like his other restaurants which have been recognised world-wide for innovations on food and service, Momofuku Seiōbo’s tasting menu awes while supporting local and sustainable farming.
The tasting menu constantly changes, highly inspired by Australia’s bounty of ingredients and the diverse food culture of Sydney. There’s also a separate bar menu featuring snacks fit for eating while drinking. The bar selection including wine, sake, beer and spirits also accompany the tasting menu.
9.3 Highly Recommended
Food 10 Ambience 9 Service 10 Value 8
The lunch degustation is great value considering the number of dishes you get and obviously the quality of ingredients and the calibre of of the team in the kichen and on the floor. It's a fun experience and I would love to return another time to try new dishes.
Mar 07, 2014
9.5 Highly Recommended
Food 10 Ambience 9 Service 9 Value 10
Momofuku Seibo, the latest addition to New York chef David Chang's dining empire is the hottest restaurant in Australia at the moment. Recently named Time Out Restaurant of the Year and awarded Three Chef's Hat in SMH Good Food Guide 2013 last night joining Sepia, Marque, Quay, Rockpool on George and Est. It's the first and only restaurant by David Chang outside of New York. 8 courses of awesomeness here I come! Nom! Nom! Nom!
Feb 28, 2014
1 of 1 reader found the following review helpful
3.3 Below Average
Food 5 Ambience 6 Service 1 Value 1
21st January was the second time I visited Momofuku for dinner. Unfortunately, the dinning experience was extremely disappointing. I came with my girlfriend and her sisters for her birthday dinner but the dinning experience really spoiled out mood. Firstly, the current menu is average at best. Secondly, the service was terrible for their status. When I told the staff very politely that the ladies are not full as they missed out on a couple of dishes (they didn't like the lamb dishes and the almond desserts) and requested for a menu. We were moved to the bar and was treated as second class citizens from then on. This was probably the worst fine dinning experience ever! I definitely didn't spend $777 for this sort of treatment. Utterly disappointed!
Jan 21, 2014
8.5 Highly Recommended
Food 8 Ambience 9 Service 9 Value 8
Momofuku Seiōbo is not your typical 3 hatted restaurants with pressed tablecloth. What you get is a very different type of dining experience from the bar counter, where you get to see the kitchen brigade in action. The music played is eclectic, and feel very relaxed to enjoy the very creative menu.
Sep 01, 2013
9.5 Highly Recommended
Food 10 Ambience 10 Service 10 Value 8
International dining, bringing new flavours and sensations, fixed menus inspiring and logical. Drinks matched by sommelier bring out new notes to each dish.
It's difficult to see where Chang is going with his food, fantastically simplistic but complex stories told on the palate. Charging prices through the roof for food made so simple yet bringing one to new heights, pun inteded?
Floor hip and happening in a formal atmosphere, a slight clash but nonetheless pleasant. Service is ultra-efficient, each course cooked on the fly but delivered within minutes of finishing one's plate. Glasses of complementary still or sparking water never empty.
Menu the night of dining comprised of smoked eel/apple, steamed bun/pork belly, potato/roe/parson's nose, crab/chickpea/amaranth, beef/radish/fermented black bean, cauliflower/mushroom/smoked yolk, sweetbreads/apple/star anise, marron/seaweed/salsify, shortrib/carrot/kombu, curd/blackcurrant/mint, mandarin/coconut/egg, pear/jerusalem artichoke/sunflower, and a bonus dish of honey slow roasted pork shoulder literally melt-in-the mouth gooey finger-licking deliciousness.
Takes a step (or two or three) forward in fine dining - all about flavours... Excuse me while I wipe myself. Absolutely outstanding! For a special meal together.
Aug 12, 2013
Food 9 Ambience 6 Service 9 Value 8
This is a special occasion restaurant and it didn’t disappoint, except for the room itself. It is very New York but needs a little more atmosphere and a little more separation from the casino food court corridor to make the space feel more like the occasion. Also, the very loud eclectic music needs to be toned down. Those issues aside, we had a fantastic time.
The service was friendly and efficient without being intrusive. The sommelier was knowledgeable without being wanky. The chef came to confirm our dietary requirements at the beginning of the night (which I had let them know when booking) and then came back at the end of the meal to check if we enjoyed everything. This was a lovely touch and they were very accommodating, especially over so many courses. It was also great that at the end of the meal they gave us a printed menu to take home, including all the variations we had and the matching wines.
All the dishes were thoughtful and unique. There were one or two courses which weren’t to our taste but we appreciated that when the kitchen is taking risks not everything will appeal to everyone. Most things were delicious and comprised of combinations we hadn’t had before. Similarly, the wine pairings were full of interesting choices of things you don’t see that often.
May 28, 2013
Food 6 Ambience 9 Service 5 Value 6
Simply too 'high' for your name. here's my score for you! It was just 'high' on your ambience and to be honest, it's like dining luxury brand, at the same time I don't really get the 'being different' bit. Is it necessary? Way too much... why don't u just try n focus on the taste of the food? A lil disappointed but yet something new to talk about in town! Oh yes, the oh-so-pricey menu is a headache >.<
May 23, 2013
Food 10 Ambience 8 Service 7 Value 6
Food - Creative, experimental, and outstanding. Was a little under the weather so went with the Juice Pairing with the food. Amusing, but the juices were also outstanding.
Ambience - Location is pretty awful, right in the casino. Two of us had a bar-style seat with an amazing view over the kitchen which very enjoyable.
Service - As to be expected, nothing over the top.
Value - Very Expensive, even for a 3 Hat restaurant, I'd say easily worthwhile as anybodies once a year celebration.
May 15, 2013
3.8 Below Average
Food 5 Ambience 4 Service 4 Value 2
Here is the high level summary: "don't bother". We were really excited about going here. In fact, it was the dinner part of a 6 hat day and to be honest our expectations were high. The best summary I have is that we all wished we could stop the meal at about course 6, pay and just leave. It really was that unimpressive.
Most dishes were average at best. They tend to range from "lacking something" to "inedible". To be fair, there were 2-3 dishes out of the 15 that were stunning but most were average to below average. Notable mention is the pork bun, cauliflower dish and the Mandarin (seasonal) with merengue and sorbet.
Our first course was a smoked eel puree in a fried spring roll style outer skin. Totally too strong for the dishes that followed. We had a meat dish after our deserts. Big floral whites were intertwined with subtle dry white and reds. It didn't make any sense and didn't take you on a journey. It felt random and many dishes/wines were overpowered by what followed. Their wine choices didn't match the food at all. Everything was obscure wine, that was frankly pretty average. Nothing mainstream was used, even if it would have been perfect. Size of the pour was incredibly small.
Herein lies the problem. They are attempting to be cool by throwing tradition out. The only problem is they aren't doing it for sound culinary reasons. They are doing it to be simply to be different. This restaurant is the equivalent of a hipster guy dressing differently for no other reason than he wants to be different. It just looks and feels sad. Maybe because everyone in the restaurant is about 25 and are hipsters this is logical. I haven't had a less enjoyable experience in a long long time.
PS: there seems to be pretty similar views on this site, wished I'd read them before going.
May 09, 2013
1 of 1 reader found the following review helpful
Food 7 Ambience 6 Service 7 Value 5
Nothing about this restaurant worked for me. Everything about it screams try-hard, from the hipster wait-staff to the mismatched K-mart crockery. Don't even get me started on the Fleetwood Mac "Rumours" on too-loud loop over the pa the whole night. Maybe if the food had been the innovative. exciting, cutting edge taste experience we'd anticipated, the too-trendy feel wouldn't have mattered, but the food was the biggest let down of all.
No-one in the kitchen looked older than 25, and it showed. The oversized baseball caps may have contributed to that impression, but with perhaps one or two exceptions, the food presented showed no flair either in the presentation or in the flavours. An odd mixture of easy street food (pork belly in steamed bun, deep fried chicken) and jarring combinations (lamb and black bean salad) didn't deliver on the promise. There were no stand-outs.
In contrast, I was lucky enough to have lunch at est this afternoon. You couldn't get two more different eating experiences. I get that Dave Chang is trying to something different, that this is supposed to be cutting edge New York cuisine, but it just doesn't have the flavour, style or presentation to pull it off. If this is the best NYC has to offer, they're welcome to it.
I'd love to sit down with Terry Durack at the SMH Good Food Guide and have him explain how this place merits the same 3 hats that he gave to est. They're simply not in the same league.
At this price point, I want the whole experience - great, memorable food, presented in an amazing way, in a restaurant that awes as soon as you walk in the door with flawless service. This had none of that.
I won't be back.
May 07, 2013