Until May 10 2026, Cucina Porto is rolling out one of the city’s most interactive dining experiences, and it’s the kind of meal that invites you to play with your food (in the best possible way).
Chef Martino Pulito has designed what he’s calling a “garden-to-table moment” – a delicious interaction of vegetarian delights, accentuated herbs and spices of your choice and a lot of theatre (perfect for the space directly outside The Sydney Lyric).
The vibe: upmarket Italian Cucina with Enchanted Garden hints
Step into The Star Sydney you’re greeted by The Enchanted Garden installation at The Aqualume. It’s whimsical without tipping into theme park territory, think vibrant seasonal florals, soft lighting, and an atmosphere that makes you want to linger over a glass of wine with friends and family.
Inside Cucina Porto, the energy shifts. It’s warm, buzzing, and family friendly. The dining room hums with conversation, the open kitchen adds theatre, and there’s a sense of occasion that doesn’t feel forced. It’s lively, relaxed, and built for celebration.
The centerpiece of the experience? Chef Martino’s Richiamo alla Natura (“call to nature,” if your Italian’s rusty), a tableside garnish tray that lets you finish your own dish with curated seasonal touches. Fresh herbs, edible flowers, citrus zest, whatever speaks to you. It’s interactive, interesting and will drive curiosity (not just at your table, but at others who want to know what’s going on). It genuinely makes you feel involved in the meal rather than just passively eating. There’s a little theatre to it and a little debate.
The Food: Italian Flavours, Garden-Inspired
The menu leans into that garden-to-table ethos with dishes designed for sharing, personalising, and genuinely enjoying.
Start with the Risotto ai Funghi Porcini & Zafferano ($36): a creamy porcini and saffron risotto finished with aged Grana Padano. It’s rich, earthy, and has that comforting quality you want from a risotto. Likely one of the best we’ve had. The saffron adds a golden warmth that feels appropriately festive. The porcini brings a depth that makes you slow down and savour each mouthful. We added the hazelnut and the salt (because we both love too much salt) and the hazelnut adds that crunch that is so often missing from risotto.
Then there’s the Pizza alla Zucca e Taleggio ($29), topped with Taleggio D.O.P, roasted butternut pumpkin, and sage. It’s autumnal-meets-spring in the best way possible. The Taleggio brings that buttery, slightly funky richness, the pumpkin adds a touch of sweetness, and the sage cuts through it all with a herby sharpness. It’s the kind of pizza that makes you question why you ever order margherita (although all the pizzas at Cucina Porto are the absolute best). Did you know their pizzas are hand made, bringing together the best of ingredients – often including things like 2 year aged ham.
And here’s where that interactive garnish tray really shines. You’re presented with Chef Martino’s seasonal selection: fresh basil, microgreens, lemon zest, maybe some edible flowers if you’re feeling fancy, and you get to finish your dish exactly how you want it. It’s a bit of luxury and it transforms the experience from “eating what the chef made” to “making this meal yours.” The debate of course, will determine how strong your dining partner is to overpower the need for salt vs lime.
The finale? Garden Dolcetti ($8) a roaming dessert cart of handcrafted petite sweets. Think of it as a grown-up version of picking your favourite chocolates from a box, but infinitely more sophisticated. Each dolcetto is designed to add a sweet, whimsical close to the meal. It’s indulgent without being over-the-top, and at $8 each, these dessert rotations mean you can come back time and time again.
As an aside we are gluten free, as such the bread offerings and pizza offerings in most venues are fairly dry. The rosemary garlic bread is stellar, as is the gluten free pizza base. Magnifico. Can not recommend this enough. Such a joy to eat Italian again!
Overall Experience – a perfect Easter day out for families large and small
The interactive garnish tray isn’t a gimmick, it’s a thoughtful way to personalise your meal and feel genuinely engaged with the team and the cuisine. The dessert cart adds a playful finale that is decadent and delicious. It’s an essential requirement by our recommendation.
Chef Martino Pulito gets the balance right: theatrical enough to feel special, grounded enough to feel genuine, indulgent enough to feel festive. If you’re looking for a refined way to celebrate Easter with family and friends, one that balances playfulness with quality, interaction with sophistication and Cucina Porto delivers. If you can’t make it this weekend, you do have until 10 May to give it a whirl and with Anastasia on at the Lyric from April – Cucina Porto could be the place for a pre-or-post-show meal.
What are we Addicted to? The interactive garnish tray that lets you finish your own dish, the roaming dessert cart finale that feels like a sweet little secret, and the fact that Chef Martino has created an experience that’s genuinely playful without sacrificing quality.
What do we need to be more Addicted? Cucina Porto has one theme per year rolled out for a limited time (plus the additional truffle seasonal menu). We’d love more. Food, innovation and fun from the team, based on how great this one is.
Cucina Porto, The Star Sydney, 80 Pyrmont St, Pyrmont
Book via The Star website or call 1800 700 700