When ELE by Federico & Karl opens tomorrow in the former site of Momofuku Seiobo, the Pyrmont restaurant will roll dinner and show into one clever package.

ELE, short for the elements of earth, wind and fire (there's water as well, but it might be a little less welcomed by drenched Sydneysiders), will deliver a tsunami of flavours in art-driven surrounds.

Diners will progressively relocate through three different spaces during their meal, with matching sounds and projected art installations.

This isn't rainforest music with a massage. ELE is the brainchild of Federico Zanellato from the cutting-edge LuMi, and Karl Firla, the onetime owner-chef at Oscillate Wildly. Together with Design Studio 407, they've transformed the space.

When we caught up with Zanellato, he was fussing over both the menu and the art to be projected in the dining room.

"We want it to evolve and reflect the food and ingredients," he says. "It might be the ocean, or a journey to a truffle farm. But not images of a man and a truffle dog. It'll be more artistic."

Zanellato explains a meal will start in the bar, where a cocktail might arrive with snacks such as sourdough crumpet topped with wagyu tartare, before shifting into the art-projected dining room where dry-aged Murray cod is served with roasted bone sauce.

While there's an emphasis on premium Australian produce, the kitchen will also champion the underdog ingredient. "A potato, for me, has the same value as anything else," says Zanellato. "We'll be serving confit potato with pearl meat, which is luxurious."

As well as offering a progressive meal, ELE has the operational advantage of being able to stagger guests.

So how long does the immersive experience last? "Within two hours for a table of two. We don't want to take the guests hostage."

Open Wed-Sat 5pm-11pm (last sitting 8:30pm).

Level G, Edward Street entrance, The Star, 80 Pyrmont Street, Pyrmont, star.com.au