Momofuku Seiōbo serves a tasting menu that celebrates the cuisine of the Caribbean using the best Australian produce. Food that and makes you feel at home. Come with an open heart, an open mind and an empty belly. Just like at your grandma’s place, At Momofuku Seiobo your adventure is to be fluid and heartfelt so that you can experience the menu in the moment.
Named after the Japanese goddess of the west, Momofuku Seiobo is characterised by her sign (the peach) in a reflective motif on the door.
Other than that, the first restaurant in David Chang’s Momofuku empire to open outside the US is all mysterious slats affording narrow peepholes to the long, thin dining space within.
Where muted colours, intimate tables and mood lighting set the scene for the theatre of the open bar-style kitchen, which also fronts the best seats in the house. It's a fun, understated and vibe-y room that feels worlds away from its casino location.
Barbados, Jamaica, Puerto Rico and Cuba. These are just some of the islands that you might visit on your journey at Seiōbo.
Dishes named ‘Cou Cou’ (pronounced khoo-khoo); Bajan black pudding – influenced by the island’s colonial history.
Trinidadian ‘Buss Up Shut’ — a roti crunched up like a “busted up shut (ie. shirt)” might be unfamiliar but are at once nostalgic and comforting like a hug from a loved one.
Under the stewardship of chef Paul Carmichael – who grew up in Barbados and arrived here in 2015 – Seiobo turns out traditional and not-so-traditional Caribbean dishes reimagined using Australian produce, with superb results.
Refined takes on Antiguan sweet-potato dumplings, fried plantains and jerk chicken are all possibilities of the singular tasting menu.
As well as the tasting menu, there's a condensed four-course pre-theatre menu and, if you manage to get one of five coveted spots, a bar menu.
On all three menus, the offerings change daily and are influenced by suppliers and seasons. That allows Carmichael to creatively combine flavours and textures in surprising ways.
It's all delivered by one of the best front-of-house teams in the city, led by general manager Kylie Javier Ashton and sommelier Max Gürtler.
If you have dietary requirements, Momofuku Seiōbo are happy to accommodate, ask for a head’s up as the kitchen will need to design a menu especially for you. Video Credit: Rare Medium Image Credit: Momofuku Seiōbo Facebook Page
a. Level G/80 Pyrmont St, Pyrmont NSW 2009, Australia
w. www.seiobo.momofuku.com
