Everyone’s favourite technicolored restaurant, Chef David, are firing up the barbecue and tempting the tastebuds of the CBD with their NEW AUTHENTIC SICHUAN FUSION MENU.
Borne out of the COVID-19 crisis, Chef David’s new menu was a swift delivery-friendly alternative to their famed steamy and swirly hot pot.
Focusing on staple elements and cooking methods of Sichuan food, the new menu balances 7 traditional flavours to creatively combine all the fantastic piquant platitudes of Chinese cuisine.
While the menu has changed, the 160-seater space (that you may recall was renovated over two years to include dazzling neons, tv screens with light-up pop music videos and strobe lighting) is here to stay!
With three private rooms over three stories, guests are welcomed by live music every Thursday, Friday and Saturday night.
Capturing the experimental energy of the multi-million dollar interiors, the new Chef David menu showcases a diverse mix of Sichuan styles and core ingredients including sweet bamboo sugar, super salty soy, and the spiciest of all, the Sichuan peppercorn.
Start your evening with a sample of oysters and sea urchins ($32), your choice of freshly shucked or served grilled with ponzu sauce.
Then step it up with a full Chef David experience and grill (at your very own table!) a range of mouth- numbing skewers including tender pork belly, fresh prawns, chilli-dusted green beans (from $9 per serve).
Still hungry? Sizzle a whole grilled barramundi or Murray cod (from $62.80) swimming in a fiery Sichuan, spicy broth. Customise your order with spicy sauce, black bean, sweet and sour or tomato broth, plus a selection of vegetables to suit taste preferences.
For our more intrepid diners, Chef David offers a Dare To Try menu. Think pig intestine skewers ($15),
beef trachea skewers ($13) and duck gizzard skewers ($10) to broaden your palate. Like the sound of these, but unsure if your friends will?
Chef David has a range of Chinese that cater to all dietaries, with a delicious and flavoursome range of meat-free options. Cool your palate with tofu seaweed salad ($15), stir-fried water spinach ($20), David’s Dan Dan noodles ($17) and tangy Sichuan sauerkraut ($19).
Michael Bascetta, co-owner and operator of Bar Liberty, Capitano, and Falco Bakery and co- founder of Worksmith has worked closely with Chef David to create a show stopping drinks list.
Perfected to complement the spicy richness of the menu, refresh and revitalise with Chef David’s new signature cocktails, mocktails and beers.
Sip on a the oh-so-sweet Hope and Sesame ($22) concoction of vermouth, sherry and golden sesame oil. For something stronger, try a White Wine Fitzroy Pool Punch (750ml Btl $70).
For something with full flavour but with no alcohol, Watermelon Mojito ($10), Chef David Lemonade ($10) and regular soft drinks ($5) and fresh juices ($8 – 25) are available, as well as local craft beers and a select of traditional alcoholic Chinese beverages.
Both of Chef David’s menus will be available from Friday 19th February.
A B O U T C H E F D A V I D
If anyone knows authentic Sichuan cuisine, it’s Chef David Li. Chef David has been experimenting with Sichuan flavours since he was 14 years old. Now the executive chef at his titular restaurant, he creates recipes and trains the talented chefs in the kitchen.
With over 20 years of experience in the industry, David Li started his journey searching for the best peppercorns and dried chilli, which is the heart and soul of authentic Sichuan Cuisine. Chef David mixes traditional ingredients with creative food concepts to create a modern Asian dining experience like no other.
V I S I T C H E F D A V I D
Everyday from 5:30pm-12am
M e d i a E n q u i r i e s T h i s W a y