Pyrmont's atmospheric new addition, Chuuka, is the brainchild of two of Australia's top chefs: Sydney's chef Chase Kojima (Sokyo, Gojima) and Victor Liong (Melbourne's Lee Ho Fook).
The name means "Chinese" in Japanese, so expect an amalgamation of flavours and traditional cooking techniques. Don't be mistaken though, this menu goes well beyond your standard Asian fusion.
Feast on ebi chilli, which is a Japanese version of a Szechuan dish that is very popular in Japan, stir-fried prawns dosed in chilli miso butter and served with a Japanese milk buns for dipping and tempura yuzu chicken. Whatever, you order you'll get playful and innovative dishes that are unlike much else in Sydney. Drinkswise, there's seasonal cocktails and a lengthy wine list with an Australian and European focus.
Despite being an upscale restaurant, the vibe is fun and casual — so expect a buzzing atmosphere and plenty of nooks to dine in. Downstairs, the 60-seat dining room, wine room and outdoor bar all boast million-dollar views of the harbour. You'll also find a 70-seat dining room upstairs, which overlooks the main restaurant.
Images: Steven Woodburn.