Strange flavour pork neck. Photo by Nikki To.
Hey there beautiful!
Some kind words from the guys over at Time Out Sydney. Thanks for the 5 stars!
We’re hiring! Looking for passionate chefs and FOH staff of all levels to join our team. Email your CV to firstname.lastname@example.org
Chinese aged rice wine.
Roasted squid and snow pea sprouts.
Some new drop!
‘A True Master’ by Broadsheet Sydney.
Raw clams, cured honeydew and bonito.
We are open! First official service tonight. Visit us and try our black pepper mud crab. For bookings, email email@example.com