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Momofuku Seiōbo celebrates the cuisine of the Caribbean through the voice of our team and the bounty of Australian produce. Executive Chef Paul Carmichael and team serve a tasting menu that changes frequently. Momofuku Seiōbo serves a tasting menu that celebrates the cuisine of the Caribbean using the best Australian produce.
Our restaurant is your restaurant and we want you to feel at home.Since opening in 2011, Seiōbo has become one of the most unique dining experiences in Australia. Led by Executive Chef Paul Carmichael and General Manager Kylie Javier Ashton, the restaurant has become a place that hopes to transport its guests, combining the flavours of the Caribbean with the best Australian produce. Video Credit: Rare Medium Image Credit: Momofuku Seiōbo's Facebook Page: Hot Sauce Shrine- One of paul’s favourite things to do is make hot sauce so we built a centrepiece in the restaurant as an ode to “pepper sauce” as it's better known in the caribbean, where each island has its own style and you can bet it’ll set your world on fire.
Comments
Once inside the restaurant welcomed you in and you became part of the experience. Each serve was a distinct mix of amazing elements of food that were somehow combined to create something amazing. The alcoholic side drinks just complimented the flavours of each dish. We came hungry and we left so full. Thank you so much for creating a dining experience so unique and unforgettable.
Dan Pluta recommends Momofuku Seiōbo
Kalalou Diri: Rice is an important staple throughout the Caribbean and Haiti is no exception. In fact, rice has been produced in Haiti for over two hundred years. chef Paul originally wanted this dish to be ‘djon djon’ - a native haitian rice dish made from edible black mushrooms. instead, it turned into ‘kalalou’ - a gumbo style dish that originates from les cayes and jerémie. It's made from okra and a whole lotta love… this dish is our homage to Haiti.
