If the thought of steak grilled to perfection, lightly charred prawns and deep bowls of pasta piled with bugs, scallops and mussels has you salivating, pull up a seat at Honey Pepper Bar & Grill. The venue is the third solo venture for Stanley Lee, the restaurateur behind Saiko Teppanyaki and Mad Asian Kitchen And Bar. His sizeable 150-seater, still in its soft-launch phase, opened its doors late last year to fill a gap in the centre’s culinary offering, which Stanley believed lacked top-notch modern Australian with a slight Asian lean. The plan, he tells us, was to bring the best of both worlds to the plate. To fulfil his vision, Stanley recruited head chef Sindhu Lunandi, who is trained in French, Italian and Asian cuisines. Sindhu has brought flavours and techniques from his back catalogue to create an interesting yet familiar flavour-filled menu that offers just a hint of something extra.
Honey Pepper’s selection of starters includes zingy tuna carpaccio, chargrilled king prawns with yuzu, ‘nduja, dill and cucumber, and twice-cooked pork belly. Carb-lovers will find their happy place with Honey Pepper’s perfect ribbons of pappardelle. The restaurant’s classic carbonara is infused with a hint of miso to deliver a slight umami hit, but it’s the Seafood Galiano – loaded with seafood and a touch of tobiko – that really has tongues wagging. Moving on to mains, the meltingly tender steaks are undoubtedly a crowd favourite, brushed with Honey Pepper’s own signature glaze. For diners who crave culinary diversity, there are two special group tables that invite you to order from both the Honey Pepper and Mad Asian menu simultaneously.
As for the drinkables, The Honey Pepper (sloe gin, champagne, grape liqueur and pink pepper) is the perfect starter while you peruse an extensive beverage selection that meanders from classic cocktails through to signature sips, tap beer and wine. There’s also a solid selection of Japanese whisky, a nod to its Mad Asian past.
Honey Pepper Bar & Grill is now open! Head to our Stumble Guide for opening times.
