Prior to his Australian venture, Chef Stanley Wong worked at the Mandarin Oriental in Hong Kong and at Spice Market in New York. With references to Japanese and American cuisine, Chef Wong’s food is adventurous, inventive and elegant.
The space is a smart, modern warehouse fit-out with dark timber floors, dark wooden tables and banquettes along the exposed brick walls, with one wall covered by a striking mural. Funky contemporary music completes the on-trend ambience.
The menu offers exciting, innovative, contemporary dishes that are so beautiful and intriguing that you’ll want to try them all! A starter of lightly chargrilled baby cos with a rustic green pea hummus and spiced pepitas is a fantastic combination of textures. Kingfish sashimi matches delicately savoury fish with slightly sweet tiger’s milk cream and the tang of yuzu. For the main course, moist whisky-brined pork loin accompanies a slice of tarragon-spiked polenta and chunky kimchi, while the chargrilled strip loin is served on a bed of velvety purple potato and black garlic mash.
PSST! Check for special offers, such as BYO wine on Wednesdays with no corkage charge.