Chris Lucas, the restaurateur behind some of Melbourne’s most lavish spots including Maison Batard, Chin Chin and Kisume, is keeping a hectic pace when it comes to venue openings.

 

On top of his new Greek restaurant, Noema, launching Thursday November 19, Lucas is set to open neighbouring spot Wishbone a mere five days later. But before the public gets a look-in at the Hong Kong-inspired joint, Broadsheet readers are invited to an exclusive preview dinner on Friday November 20 – complete with Cantonese feasting, retro vibes and playful cocktails.

 

Hong Kong-born chef Dan Chan (Tombo Den, Yardbird) heads up the Wishbone kitchen, and will be taking cues from the bustling eateries of his hometown. “This menu is built the way I like to eat: generous, a bit messy, and better with more people at the table,” Chan says. “We’re using the best Australian produce we can get our hands on, with flavours and techniques that move between Hong Kong and Australia.”

 

The generous menu encompasses raw and cured dishes, snacks and dumplings, roast meats and larger plates built for the middle of the table. On the drinks list, there’s a tight wine edit alongside playful retro and contemporary cocktails inspired by region’s world-famous bar scene.

 

Aesthetically, the three-level restaurant evokes the hedonism and restless energy of Hong Kong circa 1960s and 1970s, with a big nod to Wong Kar-wai’s iconic period flick In the Mood for Love – and a private karaoke lounge. “It’s loud, generous, fun and a bit chaotic in the best way,” Lucas says. “I think people are going to feel that the moment they walk in.”

 

Broadsheet readers will be hosted by Lucas himself for the preview dinner, as they enjoy a drink on arrival followed by cured king salmon with snow fungus and seaweed cider dressing; a sweet and sour take on prawn toast; and a deluxe dim sum basket including classics like pork and prawn shumai and pork xiao long bao. Then it’s onto Canton-style roast duck breast; fragrant eggplant with king oyster mushroom and hand-cut noodle; wagyu short rib steak, wild mushroom fried rice; and steamed Chinese broccoli, oyster sauce. Plus a traditional Hong Kong egg tart to finish.

 

The evening will include a Q&A with Lucas and Broadsheet’s Australia editor Nick Connellan. Plus, you’ll get first look of the Wishbone venue – and the wider 435 Bourke Street development – before doors open to everyone else.

 

Sound good? To purchase your tickets, select ‘redeem’ and follow the link. Capacity is limited, so get in quick to secure your seats.