The Sydney opening of Melbourne eating institution Chin Chin must be the most anticipated hospitality opening for 2017. And now the day of its launch has finally arrived, with the Asian fusion space confirming its doors will open October 2.

Housed in the 100-year-old heritage-listed Griffiths Tea Building, Chin Chin Sydney will be split into three parts. There is GoGo – the 100-seat bar with booths and cocktails galore, as well as Chii Town – the events space and private dining room for up to 125 people. And then (of course) there is the restaurant itself, which is set to open from 11 am, seven days a week.

Just like the original, Chin Chin Sydney will be a fusion menu created by the Melbourne restaurant’s executive chef Benjamin Cooper. It will have a menu divided into Little Something, Stirfrys, Rice and Noodle, Barbecue and Rotisserie, Curries, Salads & Vegetables and On the Side. Sydney has also received a custom charcoal pit and rotisserie in its restaurant, with the new kitchen to be manned by the team of executive chef Graeme Hunt and head chef Ben Torrens.

The Chin Chin drinks programme will be run by an all-girl team led by head sommelier Jacqueline Turner, who has crafted a wine list 130 strong for the launch. She will be supported by assistant manager of wine and beverage Lily Jean, and sommelier Lauren Norman.

And of course, there will be cocktails. Bartender of the Year Michael Chiem has formed the restaurant’s options, with unexpected combinations aplenty from the 450 spirits available. 

If the food and drinks don’t pique your interest, then Chin Chin Sydney’s decor will. Designer George Livissianis has created an eclectic mix of old and new in the heritage warehouse. Dark shades of marble, charcoal and steel feature prominently, exaggerating the trademark Chin Chin neon rabbit ears that make a regular appearance throughout the vibrant new Sydney space.