POW Kitchen is inside the Prince Bandroom. The 100-seat pan-Asian eatery occupies the balcony and about a third of the bandroom space; the two spaces are connected by sliding doors that can be opened to create one space. The idea is that you can eat and then head straight to your gig, or spend the rest of the night partying, all in one space.
The menu is by executive chef Daniel Hawkins (ex-Longrain, Newmarket, Acland St Cantina) and head chef Woosun Choi (ex-Cumulus, Acland St Cantina, Circa). It ranges from snacks, such as prawn crackers with smoked chilli relish, to larger plates, such as crispy pork hock with charred pineapple, and a yellow chicken curry.
There’s beer on tap or in a tin; wine by the bottle or from the barrel; and cocktails, single-serve or by the pitcher. This new drink offering extends across the bandroom: good news if you’re there for a gig, or the recently returned regular Saturday club nights.
The bandroom has undergone other changes, too. The main bar is gone (replaced by the restaurant), and the side bar is sleeker and better stocked. The bleachers have moved, and the back room (now called the green room) has carpet and its very own bar.
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