Fo0die dined as a guest of David’s and as such, the rating does not give any consideration to customer service.
Located off the main street in a quiet lane way, we arrived at David’s on a Friday evening, training from the CBD after work. David’s is Oriental Teahouse’s upmarket Shanghainese sibling and was at the time we dined, celebrating 20 years which is no easy feat!
On entry, the venue has a small waiting area with a curtain to enter the main dining area to the left. Walking through the curtains, a square bar height table greets you and as you turn right into the rest of the venue, the rest of the dining area is on the right and the bar/counter is on the left.
Looking through their A3 menu, the menu has been sectioned into blocks. From starters to dumplings to share dishes, rice and noodle dishes through to the favourites and sides.
The lychee martini is a favourite at the venue and although I am a little bias towards lychee flavoured drinks (totally ate the lychee as well), fact is this was sweet, way too easy to drink and had a good alcoholic kick to it.
From the dumplings section, we chose one of our favourite dumplings at yum cha, the prawn and chive dumpling. The ratio between chive and prawn was good (some places have too much prawn and not enough chive) and a good firmness to the prawn. This was served with chilli sauce and vinegar (never had vinegar before with my prawn and chive dumpling).
One of the newer additions to the menu is the sticky cumin lamb ribs. Covered in a well balanced sweet and savoury sauce, these were finger licking good!
Next up, the two specials which were not on the menu (there were three specials when we dined). The morton bay bug was battered and deep fried which we found overpowered the delicate morton bay bug meat. This was served on a bed of fresh cucumber with a light peanut mayo drizzled over the top.
The clams with XO sauce and Chinese doughnuts was very flavoursome and who can resist crispy Chinese doughnuts? (I love it but Mr J is more disciplined #moreforme)
No Chinese meal is complete without a serving of vegetables of some sort. The Chinese broccoli with mushrooms and goji berries was vibrant green, fresh served with a variety of mushrooms.
To finish, we had the white chocolate dumplings served with sesame ice cream (both were intense in flavour). One of their most popular desserts from their menu. A modern take on the traditional sweet glutinous rice dumpling which I’ve usually had filled with black sesame or simply unfilled served with a ginger infused syrup.
Speaking to the team at the venue, we loved the history of how David’s came about which you can read on the venue’s website. From a humble herbal tea shop to now a full fledged restaurant.
Dishes that make up this review
- Lychee martini; 42 below vodka, soho lychee, lemon and lychee ($18)
- Rising sun spritz; aperol, umeshu, prosecco and soda ($18)
- Prawn and chopped chives dumplings ($13 for 4 pieces)
- David’s sticky cumin lamb ribs ($39)
- Special: Morton bay bug in a peanut mayo sauce
- Special: Clams with XO sauce and Chinese doughnuts
- Special: Chinese broccoli with mushrooms and goji berries
- Molten white chocolate and cranberry dumplings with black sesame ice cream ($14)