Teage Ezard cooks up a new Asian-themed restaurant

Chef Teage​ Ezard isn't letting his saucepans go cold.

Fresh from announcing he's leaving The Star casino in Sydney on April 1, when Black by Ezard becomes Black Bar & Grill, the Melbourne chef is in "high-level talks" about opening a mid-level Asian-themed restaurant – perhaps several – like his CBD laneway restaurant Gingerboy. And he's not ruling out Los Angeles as a location.

"I'm wanting to do something that's more unique, controllable, manageable," he says. "I'm not looking at a massive rollout."

Ezard has nixed the idea of launching a fast-food chain. "It's just not what we do – we're restaurant people. It's often just a money-making grab, to be honest."

Instead, he's playing to his strengths. His eponymous 17-year-old Flinders Lane restaurant recently received a refit and a rebrand, including switching to a capital E for the name.

And late this year he'll refresh the interior and menu at Gingerboy, which marks its first decade in April. He'll update the furniture, glassware, lighting and branding, but keep the signature glossy black bamboo wall.