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THERE are many venues around the world that claim to provide diners with an exclusive, fine-dining ‘experience’, but I dare say there are very few that deliver quite like ELE by Federico & Karl.

If you want to feel like a bona fide ‘foodie’, or be treated like royalty, this is where you need to make your next booking. ELE offers a progressive degustation experience, consisting of not only various dishes, but various atmospheres and environments. That’s right, this venue is not just about the incredible food and wine — each dish is complemented by different lighting, visuals and physical surroundings.

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The masterminds behind this new dining concept are Federico Zanellato and Karl Firla — both celebrated and accomplished Sydney restaurateurs. Federico is behind the incredible LuMi, Leo and LODE. Karl was Head Chef at Oscillate Wildly (Newtown) in 2009 and earned the venue two Hats from the SMH Good Food Guide. With these credentials, you know you’re in for a treat (or several).

Most chefs aspire to do more than fill their diners’ bellies. They want to excite, inspire and encourage emotion — I saw this first hand. Midway through the evening, I looked up at my dining partner who had paused with a tear in her eye after the first mouthful of a particular course which featured gooseberries. The dish created such an impact, a rush of memories returned from her childhood: she used to run through Timaru, New Zealand, picking fresh gooseberries off the tree with her brother. I think that is truly ‘experiencing’ a dish.

On this note, let’s talk about the food for a minute. Towards the end of the evening we were fortunate enough to meet Head Chef, Tom Foster who, unbeknownst to us, whilst he was serving up our incredible mains and desserts, was also being awarded Good Foods’ Young Chef of the Year — very fitting. Tom explained the importance of the produce they use — of course, it is always the highest quality and in season. But, more than that, ELE only works with independent, local producers. Tom was even able to tell us the origin and life cycle of the exact berries used in our desert that evening, he could even name the owner of the farm they were harvested in. Thanks, Julie, they were delish!

I don’t want to give you any spoilers as I think the journey ELE provides is made even sweeter by the elements of surprise throughout the evening, but do not expect a passive dining experience. You will be moved around, you will be educated and your mind will be blown.

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