An all-day eatery inspired by Hong Kong’s bustling small restaurants and food stalls is coming to Melbourne. Developed by restauranteur Chris Lucas, and his wife and design partner Sarah Lucas, this venue will showcase Hong Kong’s vibrant street food through a playful Australian lens. Wishbone is set to open this October at 435 Bourke Street, on the McKillop Street laneway in Melbourne’s midtown. Bookings will be announced closer to the date.
Wishbone
The kitchen will be led by Hong Kong-born chef Dan Chan, who was also the Head Chef behind Tombo Den. The menu is designed to span from lunch until late in the evening. There will be Cantonese favourites, such as yum cha service on weekends.
“The development of the menu is very close to my heart and draws on my time in Hong Kong, as well as broader travel,” said Chan. “The food scene in Hong Kong has always been a brilliant, chaotic mix of influences – a bit eccentric, and a lot of fun. That’s what I want people to feel when they eat at Wishbone.”
“Wishbone is going to bring in the influence of Hong Kong street food, but ultimately it’s about creating something that belongs to Melbourne’s famed laneways,” said Lucas.
The three-level restaurant has been described as “cinematic, seductive and textured,” with a rich red palette, red Perspex stairs, layered lighting and furnishings inspired from the 1950s to the 1970s.
Wishbone will be located inside a $1 billion office tower that’s currently targeting a 6 Star Green Star Buildings rating, meaning that it will focus on sustainability. The kitchen will be fully electric, so the chefs will use electric woks.
The building will also be home to a second venue from Chris Lucas, and more details about that will be announced in the coming months.
“Midtown is and has always been an incredibly important part of Melbourne’s dining scene, and I think there’s a real opportunity as we reimagine what is can be today,” said Lucas.
Keep an eye out for updates via their website or social media.