General Chao will officially launch Sydney’s north shore. Situated in Chatswood Interchange’s District Dining precinct, the restaurant is set to offer a modern take on Australian-Asian cuisine.
Head chef and general manager Son Sewoo (The Sovereign Room) has crafted a diverse and approachable menu featuring Australian produce such as Spencer Gulf prawns, Queensland mud crab, Valenca free range pork, Jack’s Creek Wagyu and bio dynamic lamb.
The menu will feature dishes including sushimi grade hiramasa kingfish, jasmine tea smoked duck dumplings, 24hr braised pork belly in masterstock and General Chao’s modern take on the classic prawn toast.
XO sauce, the Asian condiment made from premium dried scallop, chilli, garlic and onion, will take centre stage, with six variations available.
“A highlight of the menu, our special house-made XO sauces featuring abalone, truffle and gold leaf, is the most decedent XO sauce range in Australia, and the perfect accompaniment to any Asian meal that will take diners from the traditional to the luxurious,” Sewoo says.
The punchy, umami-filled, seafood sauce from Hong Kong makes an appearance on the cocktail list too, with the XO Cobbler with Plantation XO sauce, Oloroso Sherry and bitters among a number of mixologist Michael Chiem’s creations.
The 187-seat restaurant will feature an open kitchen, neon signs, an Instagram worthy XO display and two private dining rooms.
[image] Anna Kucera
