Named after the heroine in Puccini’s “Madame Butterfly”, Cho Cho San Sydney is the new creation from a team making a name for themselves in the local restaurant scene: Restaurateur Sam Christie, chef Jonathan Barthelmess (who we can also to thank for The Apollo right across the street) and Head Chef Nic Wong (of Bodega, Billy Kwong and Ester).

Cho Cho San is discreet, subtle and only visible to those with a discerning eye, and palette. Interior designer George Livissianis reflects on the menu and creates a space that is pure, contemporary and raw – just minimal enough to let the food and the eclectic crowd stand out.

From the hibachi grill, the miso cod with celery and ginger is fluffy, succulent and lightly caramelized. If you’re a fan of lemon tart, don’t miss the steamed yuzu pudding, which has this writer still dreaming of it weeks later.

http://chochosan.com.au/

Cho Cho San Sydney
73 Macleay St, Potts Point NSW 2011, Australia
+61 2 9331 6601

Chi is Melting Butter’s Sydney-based correspondent. He’s been tasked with seeking out the tastiest, most visually pleasing food and design experiences Australia has to offer. Chi, a recent Sydney transplant who comes via Melbourne, Berlin, Amsterdam and Paris has two great passions in life ”“ design and food so expect to find food, wine and design hotspots that could satisfy even the most well-travelled design buffs out there.Read about Chi’s favourite hotspots here.

(All images courtesy of Cho Cho San Sydney)

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