Momofuku Seiōbo, Pyrmont, Sydney

On 15 August, 2012 · In Eateries

My boss had called me early one morning and told me, “We’re sending you to Sydney next week.”

Before the phone call had even ended I got online, and made a booking at Momofuku Seiōbo via their web site. I had no idea when my flight was leaving, or where I would be staying when I got to Sydney, but I definitely knew where I would be having dinner on my first night in town.

Before making the booking I’d read about the buzz surrounding Momofuku in New York, and somehow recalled the fact that they’d opened a restaurant in Sydney. Other than this, I had no information about the place. I had no idea what kind of food they served, nor that I was sitting down to a 14 course degustation menu (15 courses if you include the large sachet of kimchi given to each patron as a parting gift).

As is usual of me and degustation meals, the food experience was somewhat of a blur, and it wasn’t until I looked at the photos that I remembered which dishes or elements I really liked.

Momofuku Seiōbo isn’t a place I’d be going to frequently, but I’m glad I went because it was an experience. However, if they started serving their steam buns as an a la carte menu item, that would be a different story.

Before I wrap up this post I’d like to say a big thanks to Dan, the chef/owner of Jazz City Diner and fellow solo diner, who really helped make my time at Momofuku Seiōbo incredibly memorable. Keep on living the dream my friend.

Momofuku Seiōbo
The Star 80 Pyrmont Street
Pyrmont, NSW 2009
02 9777 9000

Snacks: blood, nori, mochi, smoked eel

Steamed Bun: pork, cucumber, hoisin
One of my favourite items on the menu. If you’re at all interested in making some of your own, try out this recipe at Epicurious

Striped Trumpeter: celery, mustard
The mustard oil was amazing, I have no idea how they made it, but someone should look into bottling and selling it. They’d make a fortune.

Marron: courgette, black garlic
Really, really tasty dish, they used the zucchini skins to make the purée.

Wagyu Beef: radish, fermented black bean

Potato: quandong, bottarga

Sweetbreads: cauliflower, caramalised yoghurt

Congee: ham, yolk

Pink Snapper: periwinkle, chrysanthemum

Shortrib: eggplant, arame
This shortrib could have been served on it’s own, with no accompaniments, and it still would have been the tastiest dish I have had in a very long time. There are no words that could express how good it’s flavours were.