After months of renovations, Surry Hills venue Evening Star Hotel has relaunched.
Designed by Paul Kelly, the newest addition to Marvan Hotels’ portfolio blends classic architecture with retro-futuristic styling to create a Blade Runneresque aesthetic.
Chef Seb Gee (ex Kid Kyoto, China Diner, Merivale’s Est) has crafted a menu featuring dishes like the wagyu beef and carrot ribbons in Tooheys New rendang and spring rolls filled with pumpkin, truffle and mushrooms served with a roast eshallot nuoc cham.
Gee was inspired by his travels throughout Asia, particularly China and South Wast Asia when creating the menu.
“I was heavily influenced by a recent trip to Hong Kong, combined with my Western cooking background at Merivale’s Est,” he says. “It’s is all about marrying Western and Asian flavours — think eggplant parmi bao smothered in Napoli sauce.”
Smoking Panda mixologist Iain Guthrie’s drink list includes the Gwei Sloe with Sloe gin, prosecco, lychee and rhubarb bitters, and the Hadouken with Roku gin, rosemary Aperol, grapefruit, yuzu and Absinthe flame lit at the table in front of guests. The bar also offers a comprehensive list of Australian and international wines, beers and liquor.
