Shu Restaurant
Best Known For
Plant-based kitchen inspired by China’s Sichuan cuisine.
About Shu Restaurant
Plant-based modern Sichuan cuisine is what awaits Collingwood diners at Shu Restaurant on Johnson Street. Named after owner and Chef, Shu Liu, chill out in fun and funky surrounds of neon lighting, clear plastic chairs, potted greenery and wire sculptures hanging from the ceiling as you ponder degustation menus to tempt all palates. Stop for a sake at the bar before dining on local and seasonal produce, executed with a creative mind and contemporary philosophy; stop in on Sunday for unlimited yum cha, or dine on the 10-course vegan degustation. Think dishes like roasted eggplant with yu xiang chilli, Chinese donut, pickled snake beans and cherry eggplant, along with Asian mushroom skewers, shiitake steak, mushroom gravy and BBQ Sichuan pepper salt; before Oolong panna cotta to finish.
Shu Restaurant Menus/Downloads
More From Shu Restaurant
RECIPES
Steamed Eggplant with Sichuan Chilli Relish - Chef Recipe by Shu Liu
This is a household staple that is enjoyed on a hot Summer day, best with beer and rice! Tender and mushy eggplant flesh topped with aromatic and spicy chilli relish really brings out the intricate flavours of the vegetable.
RECIPES
Twice-cooked Yu Xiang Eggplant - Chef Recipe by Shu Liu
Mouth-watering and rice smashing Goddess dish of all Sichuan food.
ARTICLES
Can You Guess Australia’s Vegan and Vegetarian Dining Capitals?
Approximately 3.8 million Australians follow a vegan or vegetarian diet, with dining locations across the nation adapting menus to accommodate the increasing demand for plant-based options....
ARTICLES
Find Gourmet Greens on the Plate at these 5 Restaurants
Whether you are seeking a vegetarian curry, vegan charcuterie board or a cauliflower steak with all the trimmings, you’ll find it on the menu at a restaurant around Australia; here are five where you’...
ARTICLES
Get Your Dego Fix at these 7 Restaurants!
Also known as a Chef’s tasting menu, a degustation is the ideal opportunity to test your culinary adventurousness when it comes to food and gastronomic trends. Here are seven venues to get your dego f...
ARTICLES
5 Chef-hatted Venues to Find Fusion Fare on Your Plate
The term ‘fusion’ cuisine – added to the Oxford Dictionary in 2002 – is defined as a style of cookery which blends ingredients and methods of preparation from different countries, regions or ethnic gr...
ARTICLES
5 Newly-awarded Chef Hat Winners You Need to Dine At!
Continuing the excitement from the announcement of the 2024 AGFG Chef Hat Awards on January 17, let us take you on a culinary journey around the country to award-winning restaurants you need to dine a...
ARTICLES
Veriu Collingwood Unveiled: Where Architecture Meets Art and Gastronomy
Collingwood has experienced exponential growth and redevelopment in recent years. With the revitalisation of industrial areas and the transformation of the suburb into a desirable residential and comm...
ARTICLES
Cooking for a Happy Belly – We Chat to Plant-based Chef and Proudly Queer Shu Liu.
Shu Liu is a proud Queer and leads a vibrant and eclectic small kitchen family at Shu Restaurant in Collingwood dishing up plant-based Sichuan cuisine. Try his delicious recipe for yu xiang eggplant, ...
Features & Facilities
Payments Accepted: Visa, Mastercard, Amex, Eftpos
Seats: 45 Chef: Shu Liu
Opening Hours
Groups & Functions
- Up to 45 Guests
- Birthday Party
- Christmas Party
- Cocktail Party
- Conference
- Corporate Function
- Dinner Party
- Engagement Party
- Product Launch
- Banquets
- Canapes
- Degustation
- Finger Food
- Set Menu
Just one amazing experience. The food, hospitality and culture were superb. The venue 10/10
I live and travel all over China and have extensive personal research on Sichuan food and this little rockstar restaurant produces, seriously, the best Sichuan fusion in Australia!!! You WILL NOT be disappointed with the food...
Just came here with overseas friends from switzerland, hongkong and japan, and the verdict was - perhaps the most amazing modern chinese everyone has ever tasted!! Shu has deconstructed traditional flavours then reconstructed them into food that is refreshing, clean and still capturing the essense of sichuan cuisine!!!! I would choose shu over spice temple, way more affordable and humble!!!