Bang Bang has opened the doors on its newest restaurant with its third Melbourne location. Now in the heart of St Kilda, the eatery builds off the hawker-style success of its Mordialloc and Hampton venues.
Diners can expect the return of signature dishes and flavours with Bang Bang’s pan-Asian menu and space for 60 guests.
The menu is split up into bites, raw, gua bao, small plates, sides, larger plates, and desserts. Signature favourites appear, including the crispy fried Sichuan eggplant with fried shallots and Asian herbs; the 12-hour beef brisket gua bao with stick Korean BBQ sauce, sesame kewpie, and pickled daikon; twice cooked pork belly with chilli caramel, wombok, and apple slaw; and the chicken tikka masala roti wrap with laccha pyazz and toasted cashew.
Drinks include a range of beers, ciders, wines, and signature cocktails like the Tokyo River (Midori, Unico Mando, citrus, and lime leaf) and the Midnight Rose (Saint Felix ‘Midnight’ vodka, Chambord, pineapple, citrus, strawberry, and hibiscus), alongside non-alcoholic options.
The restaurant has three menus available – the small menu for $57 a head, which includes a selection of small plates; the classic, with a selection of signature dishes for $65 per person; and the ultimate – a selection of classics with oysters, a cocktail each, and desert for $92 per person. Bang Bang also runs a happy hour from 5 to 6pm on weeknights with $2 oysters, $15 rotating cocktail specials, and a $35 raw tasting plate.
The restaurant is daily for dinner and for lunch and dinner from Friday to Sunday.
