Overview
Next time you venture to Kew for a feed at Chef David, you're in for some big changes. The venue, which is a sibling to the CBD hot pot destination of the same name, has relaunched following an extended pandemic-driven lockdown, embracing an entirely new direction. Introducing, Chef David Kew 2.0 — a degustation-only Asian-fusion fine diner with a penchant for the experimental.
The new-look space is working a bold, futuristic fitout, with plenty of neon signage and a collection of art installations lending the feel of a contemporary gallery. A casual bar area at the front of the venue leads back through to a more formal dining space, while a ten-metre-long LED work along one wall displays dramatic projections inspired by the chefs' regional backgrounds.
by Lumea Photo
The all-you-can-eat hot pot of yesterday has gone, as has the sushi train. In their place, is a seasonal nine-dish set menu celebrating a vast spread of Chinese regions and built on ingredients sourced exclusively by the restaurant from their respective provinces.
It's an innovative lineup, currently starring bites like sea urchin roe paired with yuzu dashi jelly; the confit duck marinated in 13 different Guizhou spices, finished with a plum and nitsume sauce; and a wagyu steak crowned with miso egg yolk and sea urchin 'bubbles'. Oysters come two ways, done with dashi jelly and a horseradish sauce, as well as with a Yunnan-style topping of salmon roe and yuzu vodka.
by Lumea Photo
The detailing and artistic flair continues on the dessert list, which includes an assembly of raspberry, vanilla gelato, chocolate bark and fairy floss crafted to look like a blooming cherry blossom tree.
An ever-growing wine offering showcases drops from across Australia, New Zealand and Europe, with particularly impressive selections of burgundy and champagne. There's even a signature cabernet sauvignon made in collaboration with the Mornington Peninsula's Barmah Park Wines.
Find the new iteration of Chef David Kew at Shop R01/140 Cotham Rd, Kew. It's open 5.30–10.30pm Wednesday to Saturday.
Images: Lumea Photo