When a restaurant is located in the epicentre of a city’s cultural precinct, there’s an expectation that it will be just as theatrical as the shows that surround it. Luckily for visitors to the Sydney arts precinct, Walsh Bay Kitchen exceeds all expectations, delivering Eastern Chinese cuisine that dances off the page and onto your plate.
The contemporary kitchen at the Roslyn Packer Theatre is just one of the venues in the Trippas White Group portfolio, which also includes The Pavilion on the Domain and The Avalon on the Beach. The hospitality group is known for outstanding venues in some of Sydney’s best locations, and Walsh Bay Kitchen is just that.
The first hints of theatre are obvious from the moment you walk into the sleek space. A dark colour palette is offset by eye-catching lighting design and neutral timber accents found across the bar and tables. A variety of seating arrangements provide a spot for every dining experience – whether it be a quick wine and bite to eat before the show, a long lunch, grab and go options, or a special celebration.
As the man behind the pass, Head Chef, Kay Hwang, ensures that every Walsh Bay Kitchen experience is a delicious one. In his quest to deliver a menu that combines innovative Australian produce with East Chinese ingredients and flavours, he has developed strong relationships with some of Sydney’s best providores, sourcing the finest ingredients. These are then boiled, grilled, baked, sliced or diced to create dishes that amuse, inspire and delight.
A special pre-theatre menu makes dinner and a show easier than ever. Choose between two or three courses and start with entrees like confit duck with cabbage and red onion vinaigrette, or raviolo with salmon mousse, burnt orange and saffron sauce. The mains take inspiration from cuisines around Eastern China, with flavour combinations like Kurobuta pork chop, with hand-cut chips, pomegranate and watercress, and salmon, fennel, grapefruit and lemon gel.
If you’ve opted for three courses, dessert is sure to delight. Dark chocolate cake is served with lime sorbet, while panna cotta comes with orange and biscotti.
A la carte dining reads in a similar way, with a few more options for good measure. You can start with braised ham, pea cream and mustard apricot and move onto the barramundi with spring vegetables and elderflower cream . You can also opt to keep things vegetarian with linguine, topped with zucchini, pistachio, capsicum and rosemary. If you’re open to sharing, don’t go past the crispy half duck – Walsh Bay Kitchen’s signature dish. It’s served with orange, Szechuan and greens for a measured yet mouth-watering flavour hit.
It’s not just food that Walsh Bay Kitchen does well. The drinks offering is just as comprehensive, with an impressive wine list that includes drops from all over the world. House cocktails are curated and contemporary; if it’s a summer’s day, try the Ladies Lunch, which combines gin, St Germaine liqueur, French sparkling wine and a lemon twist.
There’s also a strong selection of sherry and digestives, both considered the venue’s specialties. Ask the talented barmen for a suggestion or pick your own; whatever you choose, it’s guaranteed to be good.
Walsh Bay Kitchen takes inspiration from its surroundings, offering a dining experience that’s dramatic, enjoyable and memorable – just like the shows it complements.