Down a quiet Prahran side street, away from the hustle and bustle, sits David’s. A restaurant that’ll transport you into the depths of Shanghai, and have you forgetting the noise and city lights of Melbourne.
David’s restaurant is built on the traditional pillars of the Shanghai cuisine; original flavours, fresh raw ingredients and a slightly sweet edge. This restaurant pays homage to authentic Shanghainese food, and has built a reputation for serving up some of the best dishes of this cuisine in Melbourne.
As David’s hits 30-years on the restaurant scene, they have introduced 30 new dishes that aim to revolutionize Chinese food as we know it. Whilst favourites such as the sticky pork belly remain on the menu, there is a whole lot of goodness being added to this already extensive menu.
The new menu enhances the quality of local seasonal ingredients while unlocking nostalgic food memories shared by David’s family. Diners can expect a melting pot of street food flavours that underpin the tastes, smells and cultural diversity of Nanjing Road where David Zhou grew up.
Menu highlights include the seasoned Oysters flavoured in a “drunken” granita, claypot roasted king prawns infused in chilli and slow-cooked hawker style lamb. These dishes all combine local produce with traditional Shanghai flavours, and are executed to perfection.
Dessert at David’s continues to blur the line between eastern and western cuisine. Recently added to the menu is jasmine tea infused chocolate fudge cake, which will have restaurant goers tasting all kinds of Chinese flavours that have been given a modern twist to create contemporary sweets that are refined and fragrant.
David’s also offer a range of function and private dining options for groups ranging from 30-120 people. Whether you’re after a cocktail event with a Shanghai sparkle or a sit-down celebration that’s the whole shebang, David’s has you covered. Whatever function it may be, you’ll be able to enjoy hospitable service, delicious food and a lively atmosphere. For function enquiries click here.
By Ashleigh Hendel