Born out of Melbourne’s strict stage 4 lockdown in 2020, 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.
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.
We loved tasting our way through Chef David’s menu. To start we loved their mouth-numbing skewers in particular the addictive chilli-dusted green beans.
For mains do not go past the whole grilled barramundi or Murray cod swimming in a fiery Sichuan, spicy broth. You can customise your order with spicy sauce, black bean, sweet and sour or tomato broth, plus choose a selection of vegetables to suit taste preferences.
Perfected to complement the spicy richness of the menu, refresh and revitalise with Chef David’s new signature cocktails, mocktails and beers.
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.
Location: level 1/462 Elizabeth St, Melbourne VIC 3000
Phone: (03) 8797 2666
Gastrology Reference to http://www.gastrology.co/article/chef-david