Ghost Street.
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A menu that offers rustic seasonal dishes from throughout the country with a particular emphasis on food from the western cities of Chengdu and Xi'an.

Think punchy flavours of chargrilled lamb, Sichuan pepper and wok-seared noodles, the pungency of fermented beans and earthy tones of cumin. This umami richness is balanced with tangy red vinegar, piquant pickles and fresh market vegetables; beguiling combinations of flavours surprises those less familiar with regional Chinese cuisine.

The kitchen team is headed by Nathan Houpapa as executive chef and Khai Yee ‘KK’ Khor as head chef. Both have years of experience in Asian cuisine and a particular passion for Chinese food.

The food development was a team effort with ideas and refinement coming from Quan ‘Teresa’ Cui and Suet Yu ‘Zoe’ Wong. A research trip throughout China was guided by Hamish Ingham, former Executive Chef of renowned Billy Kwong, Sydney.

The concise drinks menu includes cocktails inspired by the herbs and spices famous in Chinese food including Sichuan Pepper Negroni, Lichee Martini and the Ghost Street Ice tea which utilizing Chinese green tea.

The restaurant is sequestered in the basement of the Stanbeth building, a 130-year-old warehouse situated in Britomart.