What you need to know about the highly anticipated opening of Chin Chin Sydney.
Anyone who’s ever walked down Flinders Lane in Melbourne from 5pm would have spotted a snaking queue of people waiting for a seat at Chin Chin restaurant. And after much anticipation Chin Chin Sydney is opening on Monday 2nd October. The restaurant, renowned for its modern Asian food and awesome cocktails will be opening in the heritage listed 100-year-old Griffiths Teas Building in Surry Hills, not far from Longrain and Golden Age Cinema. Here’s a sneak peak at what to expect.
Chin Chin Sydney will consist of three sections including a 160-seat restaurant, GoGo, a 100-seat bar combining booths, tunes and cocktails and Chii Town, an events space and private dining room for up to 125 people on basement level. Designer George Livissianis has kept the heritage and character of the old Griffiths Teas Building but brought it to life with stylish new elements. The back of house, kitchen and bathrooms are designed to be dark and moody with marble, charcoal and steel. Meanwhile the restaurant utilises the original façade and large open windows with a lot of blonde wood and natural light. The trademark Chin Chin neon rabbit ears make an appearance as does work by digital artist Jason Ebeyer.
Like the original in Melbourne, Chin Chin Sydney features the same flavours with one big difference. They’ve installed a custom built charcoal pit and rotisserie to bring us dishes like the rotisserie pork belly with fennel plum pickle and scud chilli death sauce. Sydney Executive Chef Graeme Hunt and Head Chef Ben Torrens will be running the kitchen with the menu staying true to Chin Chin Executive Chef Benjamin Cooper’s philosophy.
The Chin Chin Sydney menu is divided into Little Something, Stirfrys, Rice & Noodle, Barbecue & Rotisserie, Curries, Salads & Vegetables and On the Side. The menu will be the same across the main restaurant and GoGo bar. Hero dishes will include rendang-spiced mushrooms and toasted coconut, spicy isaan duck larb with ground roast rice and lime, barbequed cauliflower with curry spiced coconut cream, curry leaf and chilli and twice-cooked beef short rib with shaved coconut salad and prik nahm pla.
NSW wines are a major focus at Chin Chin Sydney with a list 130 strong. Five tap wines featured including Brokenwood, Yabby Lake and Jim Barry. Bartender of the Year (2016), Michael Chiem, has designed the cocktail which plays with ingredients such as coriander, chipotle and watermelon jam. They already have 450 different spirits on the back bar. The Lucas Group’s (Chin Chin, Hawker Hall, Kong) own Shiki Lager, and many other 500ml bottles are available along with a special 4 Pines beer collaboration.
The Booking Policy
Mon-Fri lunch: bookings accepted for groups of all sizes
Sat-Sun lunch: bookings accepted for groups of 6 or more guests, subject to availability
Seven days dinner: bookings accepted for groups of 6 or more guests, subject to availability
All bookings for 6 or more guests must select from the Chin Chin Feed Me menus
Larger group bookings: Chef’s Table 12-16 guests, Corner Table 10-12 guests
Chin Chin Sydney
69 Commonwealth Street, Surry Hills NSW
Open 7 days, 11am – late (Dinner service only from 2nd to 8th October 2017, with lunch and dinner starting from Monday 9th October 2017, Chii Town event area: open from 16th October 2017)