Situated within the former Bar Soul area on Campbell Avenue, Australian-Asian restaurant Toei has swung open its doorways in Surry Hills.
Toei is the work of Chef Kevin Jeon, who has labored throughout Sydney’s hospitality scene for nearly 10 years at venues similar to Ms G’s, Rosetta, and Bentley Restaurant + Bar, plus as govt chef of Korean hospitality group Kolture.
Joen describes the Toei providing as fashionable Australia-Asian, the place himself and the staff have applied fashionable twists on Asian classics in an off-the-cuff setting.
A number of the dishes on the menu embrace a Korean beef tartare with puff pastry, black olive, bread crumb, and pine nut cream; an orecchiette pasta with anchovy, shiitake dashi, bottarga, mizuna, and inexperienced pea; plus a 15-day dry aged duck with Davidson plum teriyaki sauce.
On the sweeter finish of the size, company can anticipate dishes similar to a candy potato tart with cinnamon ice cream and Chantilly cream; plus a shiso granita with rhubarb sorbet and jelly.
Toei can also be set to run pop-up occasions to collaborate with different venues and cooks throughout Sydney.
The primary pop-up shall be held at Toei on 19 February with Bentley Restaurant + Bar and Aria cooks to serve up a five-course menu of contemporary, Korean-inspired dishes.
Toei is open Tuesday to Saturday from 5pm and is positioned at 185 Campbell Avenue, Surry Hills, New South Wales.