The Sydney Morning Herald Good Food Month, presented by Citi, is just around the corner, taking place throughout October in Sydney for the eighth consecutive year, with the festival’s signature Night Noodle Markets kicking off on 8 October. 🍴
To celebrate, Citi bank kindly invited me to an exciting evening of good food, wine and company at The Star, Sydney. It was a delectable taste of what is to come at this year’s Good Food Month, which showcased the Citibank Dining Program. I was taken on a Movable Feast, dining at three of The Star’s most popular restaurants: The Century, Black by Ezard and Sokyo.
The Century – Entree Menu
Medley of Appetizers
Salt & Pepper Squid | Salad of black fungus, tofu and carrot with a hint of sesame | Lightly battered cubed eggplant with house made sweet soy | Cold cut cucumber with sesame and vinaigrette
I am a sucker for tasting a little bit of everything. So this medley plate hit the spot!
McWilliam’s Wines to match
2015 Mount Pleasant “Elizabeth” Semillion – Hunter Valley, NSW | 2013 McWilliam’s “Appellation” Sauvignon Blanc – Orange, NSW
The wine was incredibly smooth and went really well with the food. I am not the greatest at picking wine, so it was pretty awesome that this wine was picked for me!
Dim sum basket random sampler
Steamed scallop and prawn sui mai | Steamed chives & prawn har gow coloured w/ natural veg juice | Steamed mixed enoki and shitaki crystal dumplings in a clear dumpling skin | Steamed sticky rice bun w/ lap cheong & cured meats in thin egg wrap.
From the sea
Contrasting steamed scallops with and without roe and frills.
I thought it was really cool that they provided one scallop cooked from fresh, and one cooked from frozen, so that we could tell the difference. On the fresh scallop they also kept the frill which is usually taken off. Obviously, the fresh scallop was the tastiest!!! 😍
BLACK by Ezard – Main Menu
Fillet beef grass fed, smoked potato, asparagus, charred onion, bone marrow jus.
The smokeyness on this plate was incredible. The beef was cooked to perfection. Well done chef!
Sokyo – Dessert Menu
Yuzu & white chocolate cheesecake with blood peach granita, blood peach meringue, dehydrated shiso, ginger bread crumbles, yuzu gel and ginger gel.
Looks delicious. Tasted delicious. I’m very fussy with dessert. This was not overbearingly sweet. Just right. I love a little bit of meringue with dessert. Gives texture, and a wonderful flavour when paired with the gel and cake.
The evening was spectacular. Great food, wine and company – what more could you ask for?
I’ve also been invited to attend the Night Noodle Markets, to be seated in the Citi VIP area on the launch night, which is Thursday 3 October. SO excited!!! There will be reserved seating, where I’ll be seated amongst Citi customers, with a dedicated bar, where we can order from Citibank Dining Program stalls, East Ocean and Daniel San through the Citi Concierge team from the comfort of our own seats. That’s what I’m talkin’ bout!!! 🍴😍😃 #CitiVIP #Citibankdine
I L❤VE the Noodle Markets, so I cannot wait!
Special thanks to Citi Bank for hosting me as their guest. As always, the content & opinions expressed here are entirely my own.