Occupying the former space of Bar Soul in Sydney's Surry Hills, Australian-Asian restaurant, Toei, has officially opened its doors.
The new restaurant is from the creative mind of chef Kevin Joen, who has worked throughout Sydney's hospitality industry for the past 10 years. Previous venues that Joen has worked in include Ms G's, Rosetta, and Bentley Restaurant + Bar. Joen was also the executive chef at Korean Hospitality Group Kolture.
Joen has described the menu at Toei as being a combination of modern Australian cuisine mixed with Asian cuisine, and has included modern twists on classic dishes that customers could expect from either culture. The menu is said to have been paired with the restaurant's casual setting.
Some dishes that are featured on the menu include a Korean beef tartare with puff pastry, black olive, bread crumb, and pine nut cream; orecchiette pasta with anchovy, shiitake dashi, bottarga, mizuna, and green pea; plus a 15-day dry-aged duck with Davidson plum teriyaki sauce.
For dessert, customers can expect a range of options, including sweet potato tart with cinnamon ice cream and Chantilly cream, plus a shiso granita with rhubarb sorbet and jelly.
Toei has also adopted a pop-up facility to cater at events and locations outside the restaurant. This is also with a focus on collaborating with other chefs from outside the Toei team and featuring other styles of cuisine.
