Asian arancini balls and a Shanghai-ed schnitzel are about to land in Sydney at a new restaurant offering a menu mash-up of East and West.
Bund will open mid-July, in the site of the short-lived Fujisaki at Barangaroo.
The restaurant's director of cuisine, Mindy Woods, described the menu approach as a modern interpretation of classics with some Asian edges.
The chicken schnitty will riff on kung pao, with a crumb of chilli and fresh green shallots. Bund's version of the arancini ball will have a centre of tofu, the flavour amped with mustard greens and pickles.
Fujisaki, which had an A-team of chefs including Chui Lee Luk, Ryuichi Yoshii and Joey Ingram pass through its kitchen during its short history, closed earlier this year.
The old Fujisaki interior is being revamped with neon lights and a new look ahead of its opening next month. Woods says the emphasis is on creating a "fun" environment.