Neil Perry’s homage to Sichuan cuisine is celebrating the arrival of spring with a new Sparkling Sundays lunch series.
The grand restaurant at Crown Towers overlooking the Yarra is offering a handcrafted yum cha banquet menu along with 90 minutes of free-flowing chandon brut NV.
The specials starts off with cabbage and radish cucumbers with smashed garlic and ginger, followed by tea-smoked duck salad with mustard dressing. From there, you can dive into dumplings of prawn and scallop or Warrigal greens and mushroom, plus pork and prawn siu mai (dim sum-like dumplings). The next arrivals include pan-fried pork dumplings with mackerel, and wagyu-brisket pot sticker lamb dumplings with chilli dressing. After a palate-cleansing grassy green tea, finish up with a traditional egg custard tart and a champagne toast.
The special runs until November 30.
Produced by Broadsheet in partnership with Rockpool.