Shu - Melbourne
Shu
Menu
Here you will find the menu of Shu in Melbourne. At the moment, there are 52 meals and drinks on the menu.
The restaurant offers a unique and inventive 10-course vegan tasting menu that was full of taste and appealing to genuine food enthusiasts. The atmosphere in the beautiful building was slightly uncomfortable due to the lack of air conditioning. The food came in a reasonable tempo, but there were some issues with the quality of ingredients and long wait times between courses. Despite some shortcomings, the food was original, well-executed, and highly recommended for non-vegans. The decor was amazing, and the service was outstanding. Overall, the restaurant provides a creative dining experience with a good selection of drinks and a funky interior.
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Was Jenn Crook at Shu a mag?
Highly recommend their Vegan Experimental Tuesdays! You get 5 courses for $25 what a steal to have a party in your mouth! br/ br/ My friends and I came here for my birthday and all of us raved about the food and none of us were vegan, except for 1. Definitely a great spot to bring a date to. br/ br/ Service was very fast, prompt, and friendly. Had no problem splitting our bill (thank you! . br/ br/ Atmosphere was... View all feedback.
What amg14 dislikes about Shu:
We went to try the Shu Lankan menu. Unfortunately it seems that the Shu Lankan menu wasn't available but still offered to us. We ordered it and put first course came as expected. Course 2, 3 and 4 were all completely different to the menu. All were variations from the main 10 course Sichuan menu it seems, although the dishes weren't explained to us. We would have been fine to try different dishes the problem was that... View all feedback.
Came here for the vegan options and was simply blown away. Not normally a vegan eater, but was invited to try their degustation. Top quality food with great drinks to match. I'll certainly be back.
Modern, hip and funky on a pretty ordinary part of Johnston St in Collingwood, this semi industrial joint has surpassed expectations and survived for several years now. It 's also something unexpected in that (I believe a mistake) the kitchen is at the front this hiding a large part of the dining area. I 've walked past many times and thought the place to be empty and therefore struggling only to find on our first experience there 's quite a large dining room 'round the corner ' so to speak and hidden from view.<br/ <br/ There were 4 of us and went for the 10 course degustation meal. Welcomed by Shu himself and introduced to the staff, it was a tremendous start and even before we sat, the menu Sichuan and therefore quite spicy was being explained.<br/ <br/ The food throughout was light and delectable there was never any chance of overeating as some of the course were little more than bite size. It was about he delicacy of texture, taste and experience.<br/ <br/ Scallop sashimi, silken tofu, and an Asian vegetable herb roll (Daikon shimeji herb garden) first off served on a wooden platter. The beetroot infused tofu was extraordinary as was the herb roll both very fresh. Admittedly I 've never been a great fan of scallops, so these left me cold in terms of response.<br/ <br/ Next up was the potato pancake with mushrooms burnt chilli mayo (possibly the highlight of the meal), swimmer crab chive pocket with viet gan fish sauce (very odd and not liked by many people at the table strange unidentifiable flavour likely to be the fish sauce) and crispy fried chicken drumsticks.<br/ <br/ Gorgeous pork wantons then followed by pork neck with sticky black rice ginger mash. Salad was served to accompany the two mains (contained an extraordinary spinach jelly). <br/ <br/ Final course vegan passionfruit cheesecake actually served in one half of a passion fruit. Yum.<br/ <br/ All in all an extraordinary experience although I have one significant criticism. Whilst aware that Sichuan is a spicy experience, desperately needed a break from all the chilli flavours. It just built and built to the point where it became quite difficult to differentiate. Ironically the salad, served I assumed as a palate cleanser, was the hottest of them all! Individually, all the dishes were quite extraordinary but I personally would have enjoyed the whole meal so much more if there had been one palate cleanser in there in the middle.<br/ <br/ But will be back to try out the rest of the menu.
I was so lucky to have the opportunity to experience Shu’s famous 10 course degustation the other night, and it left me so impressed!<br/ <br/ Upon arrival, Shu himself came to greet us and led us to our table. The venue was incredible it’s modern, hip and funky, with an industrial vibe.<br/ <br/ We started off with 3 bite sized courses scallops, silken tofu, and an Asian herb roll. The scallop sashimi was sweet and refreshing. The tofu, coloured pink by beetroot, was so unique! I’ve never seen tofu dyed a different colour before, and the texture was so silky and smooth. The herb roll reminded me almost of a sushi again very fresh and flavourful. <br/ <br/ We then had the sticky rice bun and potato pancake. The bun reminded me of something I’d eat as a child, and I really loved the chewy texture of the bun itself. The potato pancake was one of my favourite dishes (and it’s vegan too! the pancake was crispy on the outside and soft and fluffy inside, and I loved the spicy sauce drizzled on top.<br/ <br/ The green slaw was such a unique dish! It was very refreshing and light, and the spinach jelly was actually very yummy. <br/ <br/ The vegetable wrap was delightful. I loved the variety of ingredients in it the cashews added a nice crunch and the banana added a lovely sweetness and creamy texture. The wrapper was thin and soft.<br/ <br/ The pork dumplings were another one of my favourites. I loved the tahini dressing which was sweet, spicy, tangy and just delicious! <br/ <br/ The savouries ended with the tiger prawn black noodles dish. The prawn was nice and charred, and had a nice sweetness to it.<br/ <br/ Finally, for dessert, we had the vegan passionfruit cheesecake, which was served in half a passionfruit. I loved the fresh passionfruit pulp and seeds which added a nice tartness, and crunch from the seeds. I just wish there was more of it!<br/ <br/ Overall, I had an incredible experience at Shu Restaurant. The owner, Shu, is incredibly creative in designing both the menu and the venue, as well as a super friendly person. <br/ <br/ I would highly recommend checking out this restaurant!
Issue I had with was I told them about peanut allergy that my partner had but because I told them on the night I was charged $15. That was unbelievable. Overpriced, food was okay.
The food at this restaurant was subpar, ranging from inedible to average. The service was abysmal with untrained staff who lacked knowledge about the dishes and how to properly serve customers. The wine pairing options were lackluster and no information was provided about them. The wait time between courses was consistently over 25 minutes. It was frustrating to see the chef prioritize one table, causing delays in service for others. Overall, this was one of the worst tasting menu experiences we have had. The only saving grace was the impressive decor of the restaurant.
Full Menu
Not Cheese
Cashew Feta, Lemon Myrtle Pearls, TonburiTurmeric 5 Spice, Finger Lime, KohlrabiThai Basil Pesto, Mini Zucchini, Peas PinesAbove The Sea
Plant Prawns, Taro, Black Beans GingerKonjac Salmon, Seaweed, Lemon Myrtle PearlsYear 2012 Pot Plant, Black Tahini Dip N Soil
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