A modern Cantonese restaurant with true hospitality at its heart
Paying homage to the institution’s most celebrated dish, XO pipis, XOPP (pronounced X-O-P-P) heralds a bold new era for the Golden Century Group, showcasing modern Cantonese food in contemporary, designer surrounds on The Exchange’s Mezzanine Level. Private dining spaces, a separate bar area with an edited menu, plus a 250-strong wine list and teas round out the offering.
Linda, Eric and Billy Wong
Spearheaded by second-generation restaurateur, Billy Wong, XOPP is a tribute to the Cantonese cuisine and considered service of sister restaurants Golden Century and The Century (at The Star), but presented in a thoroughly modern way and always with hospitality at the heart of the experience.
XO pipis with crispy vermicelli
Food and Dining
The kitchen team is a dynamic mix of old and fresh faces with Golden Century-trained chefs working alongside new recruits such as Zachary Ng, who worked at Sepia for close on a decade. Of course, the much-loved XO pipis feature, as well as tanks in the kitchen for the array of seafood that stars on the menu. New dishes on the XOPP menu feature alongside many Golden Century classics. Expect Hiramasa kingfish with doubanjiang and finger lime; southern rock lobster typhoon shelter-style or kung bao Glacier 51 toothfish with cashew nuts. Seasonal vegetable dishes include mixed vegetables of Jerusalem artichoke, kale and brussels sprouts and typhoon-shelter cauliflower with fried garlic and chilli. Desserts also take on a contemporary riff with a refreshing watermelon granita with citrus curd, jasmine bubble-tea panna cotta and a coconut ice-cream bao sandwich on offer. The bar area is a place of experimental smaller dishes and snacks, teamed with wines by the glass or a classic cocktail. Stop by for a pre-theatre glass of wine with rotating dishes such as XO mayonnaise prawn rolls, scallop and edamame san choi bao and chicken liver parfait with Shaoxing wine on Chinese donuts. Banquet dining is always an option at XOPP, and with three private dining rooms with customised tables to seat larger groups, group dining has never been more inviting.
Wine and Drinks List
XOPP embraces the same strong focus on wine as its sister restaurants, with an impressive list curated by industry veteran Jon Osbeiston. The 250-strong wine list is a roll call of Australian classics, peppered with some more new-age wineries, varieties and styles. Expect Tolpuddle Vineyard Chardonnay and Ox Hardy Shiraz, next to Vintage Billecart-Salmon Champagnes and 1986 Château Mouton Rothschild. Top shelf spirits traverse the globe, while beers cover most bases stretching from craft to big-name favourites. Loose leaf teas are also on offer.
Tasked with fitting a restaurant onto the circular Mezzanine Level of the Kengo Kuma-designed building, Alex Wong, Billy’s brother, and head of the Hong Kong-based Paring Onions Design, embraced the design challenge.
The 160-seat restaurant marries the industrial heart of the building (exposed concrete, pipework and ducting) with a modern-Asian aesthetic featuring natural timber, leather banquettes, woven flooring and sleek black reflective ceilings.
Bar area at XOPP
The bar area is a moodier setting with dark-wood veneered tables and leather banquette seating, dimly lit by Tom Dixon pendant lighting. It’s a more intimate environment for a glass of wine over a selection of small plates.
Open 7 days a week for lunch and dinner, 11.30am–11pm
Book on 02 8030 0000 or online
Images: Steven Woodburn