There’s something inherently whimsical about Easter. Perhaps it’s the storybook imagery - gardens in bloom, baskets brimming with treats, and long lunches that stretch lazily into the afternoon. It’s a season that seems to invite a little indulgence and a touch of playfulness, where food, flowers and good company come together in ways that feel almost magical.
Leaning into that sense of seasonal enchantment, The Star Sydney is ushering in Easter with a transformation of its own. From 27 March to 10 April, the precinct will bloom into The Enchanted Garden - a lush, flower-filled landscape where winding pathways, vibrant installations and hidden photo moments create the feeling of stepping into a modern-day fairytale.
Amid the florals and foliage, the culinary centrepiece arrives at Cucina Porto, where Executive Chef Martino Pulito has crafted an interactive dining experience designed to bring a little theatre to the table. Inspired by the convivial spirit of Easter - a time for gathering, sharing and celebrating the season - the menu invites diners to personalise their plates with a playful garden-to-table flourish.
At the heart of the experience is Pulito’s "Richiamo alla Natura” garnish tray, presented tableside like a miniature edible garden. Guests are invited to finish their dishes with a curated selection of seasonal herbs, aromatics and finishing touches, creating a moment that feels both tactile and quietly theatrical.
"Easter is about gathering with family and friends and celebrating the season,” says Pulito. "We wanted the menu to feel playful and interactive, with a garden-inspired moment at the table where guests can personalise their dish and enjoy a little theatre.”
The dishes themselves lean into Cucina Porto’s signature Italian warmth while celebrating the flavours of autumn. The Risotto ai Funghi Porcini & Zafferano is a standout - a velvety saffron-infused risotto layered with earthy porcini mushrooms and finished with aged Grana Padano. Comforting and deeply savoury, it’s the kind of dish made for cool evenings and lingering conversations.
Then there’s the Pizza alla Zucca e Taleggio, topped with roasted butternut pumpkin, creamy Taleggio D.O.P and fragrant sage. The sweetness of the pumpkin meets the cheese’s gentle funk in a combination that feels both rustic and refined - a quiet nod to seasonal harvest flavours.
The meal concludes with one final flourish: Chef Martino’s Garden Dolcetti, a roaming dessert cart laden with handcrafted Italian petit sweets. Rolling through the dining room like something from a storybook garden party, it offers diners the chance to select delicate bites that add a playful, indulgent end to the evening.
Beyond Cucina Porto, the wider Enchanted Garden installation invites visitors to wander through the precinct’s transformed spaces, where floral displays and whimsical installations bring the Easter spirit to life. Centred around The Aqualume, the immersive setting offers plenty of picturesque corners to pause, gather and soak up the festive atmosphere.
Elsewhere across the precinct, Black Bar & Grill and Sokyo are also marking the season with special Easter menus. At BLACK, highlights include Prawn Toast with fennel pollen and nduja ash, alongside a beautifully composed 48-hour dry-aged Flounder with applewood, garden carrot and ruby grapefruit. Dessert arrives in dramatic form with the Black Mess - a decadent combination of dark chocolate disc, whiskey caramel, chocolate soil and smoky espresso ice cream.
Over at Sokyo, the Japanese fine-dining favourite presents its own refined take on seasonal indulgence, from pristine Sashimi Moriwase to Moreton Bay Bug Inaniwa Udon enriched with crustacean butter, finger lime and shiso-chive oil. To finish, a delicate Matcha Cheesecake with chocolate crumble and matcha dust offers a quietly elegant finale.
With whimsical installations, interactive dining and a garden-like atmosphere woven throughout the precinct, The Enchanted Garden offers a charming way to celebrate the Easter season - one where every corner holds a little magic, and every table invites guests to linger just a little longer.
