Chinacy, South Yarra by Rockstar

I jumped at the chance to go to a Chinacy when they invited us along - it’s a spot on Chapel Street I’ve walked past so many times.

Chicken and scallop dumplings

It’s a large open space. I love the lighting features and the green wall in the glassed area in the back. The table seating was lovely - gorgeous plate wear and table linen. I love the heritage frontage of stained glass windows.

There were lots of cocktails on offer... I tried the China Sea which would be just perfect on a cool winter or autumn evening. The spicy gingery combo was beautifully warming.

Gin dynasty being made

The gin dynasty made with saffron gin and elderflower looked rather spectacular with a swirl of honey.

Rose marTEAni

The Espresso hazeltini and the rose marTEAni also seemed popular.

Raising the bar!

The chef described the food as modern Chinese, or Chinese with an Australian twist.

Kingfish is an absolute favourite of mine - I find it impossible to resist. Served with spring onion, tamari and daikon it had a touch of heat from the daikon.

The chicken and scallop dumplings with gingered vinegar dressing were delicious (see first pic) - silky thin dumpling wrapper with a nice bite to the filling.

Chinacy, South Yarra, char siew hand bun

Char siew hand bun - I think porky baos have become a Melbourne modern comfort food!

Espresso hazeltini

The crispy salted duck egg calamari was very edible and more-ish. I loved the fried fragrant crispy curry leaves and chilli it was served with.

The salmon with peanut, coriander, yuzu pesto, kale and Thai basil was well cooked but I found the flavours clashed a little too much.

Green tea mojito

The Cape Grim porterhouse steak was a divine piece of meat - tender with a good texture and taste. Perhaps a simplified version without the daikon, and more of the ginger scallion sauce would have been perfect.

The drunken mushrooms had a gorgeous variety a mushrooms, and was a lovely meaty yet meat-free dish.

Chinacy, South Yarra, jasmine poached pear

I didn’t think I’d like the dessert, but the jasmine poached pear, served with orange granita and sesame tuile was nicely balanced - not too sweet. I particularly loved the tuile and the freeze dried blood orange segments.