Chef's Table At Kuro
A handful of seats at the kitchen counter, and whatever the kitchen is working on that month. The Chef's Table is not a fixed menu - the format, the theme and the number of courses change each time we run it. What stays the same is the seat: close enough to watch the pass, and to ask.
Where It Came From
The Chef's Table began as Kuro's Kitchen, an occasional evening built around the counter rather than the dining room. It ran when there was something worth building an evening around, and it stayed that way. We still run it by request, and occasionally as a one-off when the kitchen has an idea it wants to cook for eight people rather than eighty.
What Happens at the Counter
Courses arrive as they are finished rather than on a service schedule, and the chef cooking them tells you what you are looking at — where the fish came from, why it is cut that way, what the ferment is doing. It runs small by design. Conversation across the counter is the point, not a bonus. Because each edition is built from scratch, there is no standing menu to publish. Some have been Nikkei. Some have been closer to the dining menu. Some have been neither.
The Chefs
Hector Chunga was born in Piura, in northern Peru, and trained at D'Gallia in Lima. He has cooked at Astrid y Gaston and Mayta, and was Head Chef to the Peruvian Embassy in Tokyo. He joined Kuro from Warike in Sydney and is our Senior Sous Chef.
Tom Subileau trained at Vatel Lyon and cooked at Ma Cuisine in Singapore, a one-Michelin-star wine gastronomic bar. He is a qualified sommelier as well as Head Chef, and built the wine list awarded Two Glasses at the 2025 Australian Wine List of the Year Awards — which is usually why the pairings at the counter go somewhere unexpected.
Hearing About the Next One
Editions are announced to our mailing list first, and they are small enough that they often do not make it further than that. Subscribers hear about the Chef's Table, wine dinners and tuna carving nights before they go public, and get access to perks and offers at both Kuro and Kahii.
Booking It Privately
The whole counter can be booked as a private sitting for a group, built around what you want it to be. It suits birthdays, anniversaries and client dinners where the point is the room rather than the numbers. Minimum numbers and pricing depend on the format, so we work it out with you directly.
Before You Book
Editions usually include raw and cooked seafood, meat, gluten and dairy. Because it is a set menu for a small counter, we often cannot run a version without seafood or meat, and we cannot generally cater for vegetarian guests. If you have an allergy or a dietary requirement, email us before booking so we can tell you honestly whether that edition will work.
What Guests Say
We were thrilled with how it went and have received such positive feedback from the guests. A big thank you to the chefs too - the food and presentation were incredible!
Levi
The Ordinary
The food was incredible! Tom was kind enough to show me the incredible gallery space upstairs! I will be in touch about other events in the future that would be ideal to host in this space.
Nana
Autodesk
Thank you so much for the Boss coffee event, you were so accommodating on the lead up and on the day which made the event so seamless. The client was so stoked with the outcome. The food was also top notch.
Joe
Bastion Agency
Hector's Chef Table
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TERMS AND CONDITIONS for Kuro's Chef's Table:
To secure your reservation at Kuro's Chef's Table, we require credit card details.
There is no charge to the credit card at the time of booking.
There will only be a charge if you cancel, change or do not come to your booking.
If you do not receive a confirmation email after booking, please contact the restaurant directly.
We reserve the right to cancel any unconfirmed reservations.
Kuro’s Chef's Table is available Tuesday to Thursday from 6:30 pm
Friday and Saturday at 6 pm and 8:30 pm.
We encourage all customers to arrive on time as we can only start until everyone comes.
Bookings are available up to one month in advance.
At Kuro's Chef's Table, we offer a set menu experience instead of an à la carte option.
Our menu features a variety of raw and cooked seafood, meats, gluten, and dairy.
Unfortunately, we cannot accommodate guests who prefer no seafood, no meat, or vegetarian options.
If you have any dietary restrictions or allergies, please email us to check if we can accommodate your needs before making a reservation. We also host corporate events.
10% surcharge on Sundays, public holidays and groups of eight or more.
Frequently Asked Questions
How many courses is it?
It changes each time. The format is built around what the kitchen is cooking rather than a set number.
How much does it cost?
Pricing depends on the edition. It is confirmed when each one is announced, or quoted directly for private bookings.
How many seats are there?
The counter seats eight.
When is the next one?
We announce editions to our mailing list first. Join it and you will hear before the date goes public.
Can I book it for a group?
Yes. Private Chef's Table bookings are arranged through our functions team.
