The Point at Albert Park is now home to Sun Kitchen, Melbourne’s newest Cantonese and Sichuan fine-dining destination. The restaurant features function rooms, private dining and an outdoors deck. A dedicated, well-stocked wine cellar is also set to impress.

Begin with some Golden Crispy Tofu, which are indeed nice and crisp on the outside, but soft on the inside. Be careful not to inhale these – you’ll burn your mouth. Other starters include cubes of Braised Beef Tendon that come with a green chilli sauce, and a comforting Shun De sliced fish thick soup. The Golden Prawns are another crowd favourite. The coating around these juicy prawns is slathered with a distinct coconut and ginger sauce. Sun Kitchen also makes is own sauces in-house. The XO sauce is excellent.

The smooth and slippery Hot and Sour Mung Bean Noodle have quite a bit of kick on the chilli front. If you like your chilli, you might also gravitate towards the Sizzling Fish Fillet in Hot Chilli Oil. It’s not tongue-numbing (the chilli is removed before eating), but there’s plenty of chilli flavour thanks to its long infusion time.

Golden Crispy Chicken has perfectly rendered fat, leaving behind thin and crisp skin. Don’t forget to sprinkle the seasoned salt on top. Wagyu Beef (MS9+) with Black Truffle and Garlic simply melts in the mouth, and the truffle flavour is prominent. The slow-cooked Mao’s Dong Ting-style Braised Pork Belly is suitably fatty and tender, and has a very slight sweetness to it.

Cap off the meal with traditional Chinese sweets like osmanthus jelly and almond and egg white soup.

Sun Kitchen offers a premium dining experience with beautiful sunset views by the lake. Complimentary parking passes are also available for diners.

Disclaimer: I was invited to Sun Kitchen as a guest, however, opinions expressed here are purely my own, and are based on my experience at the time.

Sun Kitchen
9 Aquatic Dr
Albert Park, VIC, 3206
(03) 9682 5566
https://www.sun-kitchen.com/