Oriental Teahouse prepares for re-opening
Chapel Street’s Oriental Teahouse has been re-invented by restaurateur David Zhou and is set to re-open on 17 March.
The transformation of the 14 year old Chapel Street venue brings to life Zhou’s vision to introduce a world-class teahouse experience to Melbourne locals.
“One minute you might feast on dumplings while sipping a cocktail poured from a tea-pot, and the next you’ll be transported to old world Shanghai, tasting Japanese whisky upstairs at Zhou Zhou Bar,” a statement announcing the re-opening reads.
The menu includes yum cha favourites like chilli wagyu beef dumplings and Chinese wonka chocolate dumplings and new dishes such as flame thrower pulled pork dumplings with slices of pork belly; house-made tofu, mixed mushrooms, Szechuan style; and fried peanut butter and chocolate walnut wantons.
Tea is a central theme at Oriental Teahouse and will appear in many dishes, including oolong tea smoked chicken fillet with raspberry tea mayonnaise and the raindrop cake with a fresh fruit tea syrup, served with roasted soy bean powder.
“We have created an entirely unique day-to-night experience on Chapel Street that will give people a real teahouse experience, which is a centre of interaction and relationship, a place for business, dating, family and friends,” Zhou said.
The new interiors courtesy of Melbourne design studio Hecker Guthrie, “blend old world charm with simple contemporary design.” It brings together rustic ironware teapots and traditional Chinese blue and white porcelain alongside modern furnishings, with brushed concrete surfaces and classic wooden floors.
Upstairs, Zhou Zhou Bar, a 1930s Shanghai themed drinking den is the teahouses’ late night cocktail bar and holds a 3am license. It boasts an extensive range of Asian craft beers and lagers (Hitachino, Coedo), a Japanese whisky list (Ichiro’s, Hibiki, Yamazaki, Nikka); and an Asian influenced cocktail list including A Night in Kyoto with yamazaki, amaro montenetro, maidenii, agave and bitters; and Juicy as a Plum a mix of umeshu, Bombay sapphire, lychee liqueur, lemon, lemongrass, fruitlab hibiscus and raspberry ice.
Sesame coconut layered jelly with shredded coconut
Authentic prawn dumplings with a side of shrimp sesame
Pepper roast duck
Chilli pork beetroot sesame dumplings