Raising the bar on Asian enthusiasm

Kitsch has transformed its decor and menu as it develops into a serious food destination.Pictures: Cheyne Tillier-Daly
Raising the bar on Asian enthusiasm
Raising the bar on Asian enthusiasm
Kitsch has transformed its decor and menu as it develops into a serious food destination.Pictures: Cheyne Tillier-Daly

Bond said the small bar, which has been serving Asian street food since 2012, had changed its look and menu.

�Kitsch began in 2012 as a small bar with a recycled, loved feeling serving Asian street food,� he said.

�This has developed into a more serious food destination and with this in mind we have improved our decor and soft furnishings to reflect a turning of age from a young bar to a dining and refreshing experience.�

The menu, designed by head chef Ashleigh Pattison, is meant to be shared and is broken down into five parts: snacks, hawker bites, street plates, sides and greens, and to finish.

Dishes include Korean fried sweet and salty chicken wings, chargrilled beef flank steak with green curry sauce and peanut butter parfait with salted caramel and praline.

Pattison, who has worked in the industry for 10 years, said the fresh, fun and serious menu reflected her love for food and service.

�I have a real passion for Asian food and using good local produce,� she said.

�My direction is a combination of ambition and passion for all things fresh and exciting.

�My style is unique to me; it is something that I have grown and developed through my experience travelling and cooking, driven by my passion for food.�

Some things have remained the same, such as the venue�s much-loved weekly specials, which include Pad Thai Tuesdays for $15 and tasty Wok Wednesdays with their special Kitsch Ginger Cocktail for $19.80.