Source : the age
The prawn and jellyfish salad tells you all you need to know about Grandfathers. Cool slippery ribbons from the sea, juicy prawn and the tingling hum of Sichuan peppercorns create a what-the-hell-just-happened moment that transforms nostalgic “Friday night Chinese” into something fresh and new.
Glass tanks filled with decorative fish, half-moon booths, cabaret lamps and a clubby New York bar set the scene. Chefs Dan Pepperell and Mikey Clift and manager/wine guy Andy Tyson built hot spots Pellegrino 2000, Neptune’s Grotto and Clam Bar before turning their hand to Chinese, mashing Sichuan spice into Cantonese and Hunan classics and even into cocktails.
The dumplings spark joy, whether sea-sweet or pork-rich, and Peking duck is carved to order and laid out on crisp prawn crackers, ready for its pancake close-up. In a typical twist, lotus leaf rice is transformed into the sticky toffee pudding of your dreams.
Must-order: The dim sum dumpling platter, or else.
