Housed in the impressive Griffiths Teas building in Surry Hills, Chin Chin’s venture into the Sydney scene sees the style of food synonymous with the sister venue in Melbourne, but with its own identity. With an open kitchen kitted out with a fire pit and gas rotisserie, Head Chef Graeme Hunt’s menu sees the creation of dishes that are unique to the Sydney venue.
Given the equipment that Chef Hunt has at his disposal, dishes such as grilled flank steak marinated in jungle curry paste and turmeric and lemongrass roast duck, prepared on the rotisserie, are guaranteed to please. Of course, some Melbourne favourites make it onto the Sydney menu: kingfish sashimi, roast pork belly with fennel and plum pickle sauce and wok-fried spanner crab omelette. The drinks list has been carefully considered to reflect Sydney tastes and trends, and there’s an extensive wine list and affordable tap wines.
PSST! The lower level houses a large function space called Chii Town.