Walsh Bay Kitchen
Image: I’m surprised to find Braised Mushrooms Bibimbap ($24) on the menu at Walsh Bay Kitchen. With charred vegetables, pine nuts, brown rice and abundant slippery oyster mushrooms, it’s a bibimbap that warrants being eaten piecemeal, rather than mixed.
I’m surprised to find Braised Mushrooms Bibimbap ($24) on the menu at Walsh Bay Kitchen. With charred vegetables, pine nuts, brown rice and abundant slippery oyster mushrooms, it’s a bibimbap that warrants being eaten piecemeal, rather than mixed. Closer investigation, and a conversation with Korean Head Chef Kay Hwang, who last cooked at the Botanic Gardens, steers me towards his “very twisted” Jasmine Tea Smoked Duck ($31), which re-imagines kalbi beef rib marinade as a sauce. You’ll find other hidden Korean touches scattered through the current menu, like pickled daikon with the fine Free-Range Chicken Liver Pate ($18), though Chef Hwang promises the new menu, made possible by having a full complement of permanent kitchen staff, “will be more powerful, much prettier, with lots of Asian influences.” You’ll find the latest arrival to the Walsh Bay precinct located within the Roslyn Packer Theatre building. The dark, moody and appropriately theatrical space offers the expected two-course ($47/person) and three-course ($57/person) pre-theatre options, each served with a glass of Chain of Fire wine. The expansive space includes al fresco tables perfect for daytime cocktails – Pimms Cups ($16) or the gin and St. Germain based Ladies’ Lunch ($16) – or even a savoury Cows Crossing Rose ($9.50/glass). The richly decadent Chocolate Slice ($14) whispers late-night post-theatre indulgence into my ear…
Walsh Bay Kitchen
22 Hickson Road, Walsh Bay
Ph: (02) 9250 1990 walshbaykitchen.com.au
Modern Australian, Korean $$
