#POPUPSHU dinner
/
Gastrology recently attended Collingwood’s modern Chinese restaurant, SHU's very first popup dinner (the first of many to come) matched with The Hidden Sea wines from South Australia, at one of Collingwood's most iconic warehouses.
44 guests were taken through the warehouse’s secret entrance to the venue, starting with Bass and Flinders and Strangelove cocktails before being seated at a beautiful communal table set up with a synthetic grass cover, Louis ghost chairs and spring floral arrangements.
As we got cosy, the aroma of Sichuan chilli and pepper from the kitchen together with scent of lemon myrtles and eucalyptus waft through the air, bringing a sense of what is to come - native Australian cuisine meets hometown Southwest China.
Sticking with the SHU restaurant theme, the pop-up dinner featured local produce prepared with delectable Sichuan flavours. Passionate owner and chef, Shu, aims to challenge taste buds by infusing his cooking with ingredients from two different worlds. And this, he most certainly does.
To start, we were delighted by a trio of raw tastes: Coffin Bay Oysters prepared with yuzu, wasabi caviar and ginger; New Zealand Scampi prepared with kombu and cinnamon-infused citrus soy; and Hervey Bay Scallops prepared with pickled chilli and ginger with black seaweed. Simply stunning!
Next, Shu took us to wonderland with his platter of aptly named "Shu in Wonderland" (comprising of daikon rolls, hoisin rice paper rolls, pickled cucumber, soy-poached oyster mushrooms and samphire). We loved the array of vegan delights - Each full of flavour and would easily tempt any carnivore.
For mains an absolute highlight was the Sichuan "steak and chips". Stir-fried 5 spice marinated wagyu beef boasted stunning Sichuan flavours without obliterating spice (just enough so you get the sweats) served with thinly sliced kipfler potatoes wonderfully flavoured with Chinese chives.
Another favourite, the grilled quail drumsticks were, again, absolutely delicious. Tender and cooked to perfection.
The evening concluded on a sweet note with a moreish Macadamia cheesecake. We loved the addition of citrus which was a masterstroke.
SHU's very first popup dinner was an inspiring combination of fiery Sichuan flavours and glorious Australian summer produce, set amidst the colourful silhouette of Collingwood. We cannot wait to see what else is in store for the future!
