St Kilda’s reborn Espy has proven it’s more than a summer fling of prize views and long queues, still pulling a crowd whatever the weather. 
And one of the grand dame’s drawcards is Mya Tiger, the first-floor Cantonese charmer where velvet booths, rattan and peeling paint take shabby chic to covetable new heights.

Helmed by ex-Longrain chef Sarah Chan, the kitchen is pumping out food that’s for enjoying not analysing, making the $57 banquet menu a winning – and value-for-money – way to maximise the fun and the feasting. 

It’s a satisfyingly generous line-up of many of the menu’s greatest hits: oysters in a zingy rice wine vinaigrette, kingfish in yuzu, the numbing heat of crunchy school prawns and five-spice chicken ribs, tender wagyu pieces in black pepper, half a duck to wrap and roll with hoisin sauce… It goes on – and it’s excellent. 

Must Eat Dish: Honey caramel eggplant