Located in the former Bar Soul space on Campbell Street, Australian-Asian restaurant Toei has swung open its doors in Surry Hills.

Toei is the work of Chef Kevin Jeon, who has worked across Sydney’s hospitality scene for almost 10 years at venues such as Ms G’s, Rosetta, and Bentley Restaurant + Bar, plus as executive chef of Korean hospitality group Kolture.

Joen describes the Toei offering as modern Australia-Asian, where himself and the team have implemented modern twists on Asian classics in a casual setting.

Some of the dishes on the menu include a Korean beef tartare with puff pastry, black olive, bread crumb, and pine nut cream; an orecchiette pasta with anchovy, shiitake dashi, bottarga, mizuna, and green pea; plus a 15-day dry aged duck with Davidson plum teriyaki sauce.

On the sweeter end of the scale, guests can expect dishes such as a sweet potato tart with cinnamon ice cream and Chantilly cream; plus a shiso granita with rhubarb sorbet and jelly.

Toei is also set to run pop-up events to collaborate with other venues and chefs across Sydney.

The first pop-up will be held at Toei on 19 February with Bentley Restaurant + Bar and Aria chefs to serve up a five-course menu of modern, Korean-inspired dishes.

Toei is open Tuesday to Saturday from 5pm and is located at 185 Campbell Street, Surry Hills, New South Wales.