Shu Restaurant

WVD .restaurant

Hand rolled and crispy fried tofu skin, wrapped around spicy potato and okra mash, a flavour explosion every single bite! 💥🔥 “Pick n Shu’s” the new a la carte menu .restaurant

🍄2 nights only🍄 muSHUroom returne in chapter 2 - Spring Edition presenting 5 new and exotic mushies. Tickets almost sold. Have fungus! X

🍄‍🟫 NEWS 🍄‍🟫The sold out muSHUroom dinner party is back next week as chapter 2 for 2 nights only! With precious varieties such as morels and maitake from Yunnan province in China, bordered with the Himalaya as famous home of all exotic foods. Paired wine list curated by available for bookings at the same time. Grab your tickets now from the link on our profile for this event better psychedelicious dinner party x Shu

Cooking is my thing. Growing up in a house hold full of home cooks and dinner parties I feel fortunate enough to be able to learn and carry out to the business I am passionate about nowadays. .restaurant Keep smiling and keep cooking.

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Pickled baby veggies, crispy mantou bread and house made beetroot cheese as a starter from the real fusion menu - Pick n Shu’s the newly offered a la carte menu .restaurant

Grilled Lion’s Mane soaked up house made mushroom oyster sauce with a side of golden sweet potato noodles, from the newly launched ‘Pick n Shu’s’ à la carte menu .restaurant Juicy and smoky!

Honestly the bar seats are my favourite too, what’s wrong with dining alone .restaurant

Golden n crispy- preserved mustard greens marinated in Asian herb butter on Chinese donut with kumquat- Pick n Shu’s

Succulent new season Japanese baby pumpkin soaking up a miso tahini cream side with homemade pickle sweet chilli and mini gherkins .restaurant a new a la cart menu “Pick n Shu’s” is out now

Kohlrabi wrapped with V2 plant mince dumplings and dressed with home made chili soy sauce. New dish from the newly offered A La Carte menu “Pick n Shu’s” where you could do exactly as the name suggested and walk in spontaneous without committing to the 2 hour long 10 course degustation.

Pick n Shu’s, the brand new À la carte menu turns the page for the spring time next week. Checkout our website for details and click to book 🌱

The electrifying neon lit warehouse is ready for a big weekend! Still a few tables left for tonight and tomorrow. Sunday yumcha banquet is full for bookings x

Is there a 100% plant based Yum Cha buffet lunch? Shu is!

Dinning room is looking neat and lit for the Fathers Day weekend service ✨ Booking is essential x Shu


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Hot dinner date at Shu .restaurant 🌱

Custom lamp by 🛸

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Thank you everyone who came to the pop up dinner “muSHUroom” last night! It was so fun and delicious! I loved cooking the 5 course mushy feast for you, sipping on Mark’s fine wines while learning everything about mushrooms from the talented grower Simon who is also made the entire crowd laughed so hard! This is the first event of a four parts serie so if you have missed out we will be back with chapter two in spring time soon. More information on the page on our website www.shurestaurant.com Have fungus! And see you tonight for one last night of X

Welcome to MuSHUroom Dinner Party Chapter ONE: Winter Edition, a 5 course set menu dedicated to mushrooms. Grown by the mushy wizard Simon One variety per course, this themed dinner showcases vast characters and each specialties, and explores the endless potential of its taste profiles. You will be welcomed by a warm noodle in porcini broth, a creamy enoki salad through to the smoky BBQ skewers, with our favourite shiitake meat from and indulge in a sizzling lions mane steak and finally go adventuring on a rare sweet mushroom called golden ear as a dessert. An option to pair each mushroom with the wonderful Gippsland Wine Company’s wine, you will also be in great company with the Owner Mark Heath.

5 course gourmet mushrooms themed special dinner “muSHUroom” is coming up at .restaurant this month. Each course is dedicated to showcase the characters of mushrooms such as blue oysters, Lion’s Mane, Gold Ear (swipe to see the sample menu) 2 nights only joined by with matched wines each course. Ticket information on our website and reservations are open. Let’s get fungi!

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POV: You are invited to dine in a neon lit warehouse space having all you can eat yumcha for lunch. Check your inbox for the invite x .restaurant

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5 course mushroom degustation dinner 22-23 August Thursday & Friday with paired wines from Tickets on sale this Thursday at ShuRestaurant.com

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Bringing jungle to the warehouse dining, living wall created by 🌱

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Cozy winter nights by the fire less fireplace sipping a cocktail from lab beaker .restaurant is an experiment where ancient Sichuan flavours meet present time Melbourne dining experience. It’s thoughtful, spontaneous, and fun. Book online for a degustation dinner or unlimited yumcha weekend lunch and see what I mean. X

Black jasmine rice fried with corn and okra, wrapped in crispy tofu skin, soy sauce flavoured and simmered all day veggie broth. Brand new $65 experimental 5 course set menu is out this weekend. .restaurant

“Mimicking the taste of sashimi without killing 🔪 “ That’s what you are gonna hear from the waiters presenting this number 5 course from the degustation: Preserved mustard greens with Asian herb butter wrapped with roasted pine nuts and crunchy peas on a fresh sheet of wasabi leaf, dressed with house made pickled ginger pearls, which just to remind you that this set menu is originated from Sichuan cuisine, where Shu draws inspiration from his home town. . Course number 5, a refreshing salad to cleanse after a few spicy grilled plates. Ps the hand crafted terrarium is not edible. Reserve online now for an unique modern Chinese dining experience. $95 pp at .restaurant

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