Tai Tai

With venues including The Charming Squire, Pig ‘N’ Whistle, Jimmy’s on the Mall, Phuc Deli-Viet and more to its name, you would think that the Mantle Group had enough on its plate. Your thoughts would be incorrect. The group expanded its roster even further at the tail-end of 2018 when Tai Tai opened to the public. The restaurant is immersed in ancestral history, inspired by Jenny Mantle’s great, great grandmother, who was Tai Tai of her family unit. The kitchen combines traditional Chinese and South East Asian influences and an abundance of diverse flavours across its menu, which is designed to be shared. It’s not uncommon to see a table stacked with baskets of steamed dim sum, Jiangsu crispy skin duck, Xinjiang cumin lamb short ribs, spicy seared marmite king prawns, crispy whole barramundi and typhoon shelter Yangzhou fried rice – but these mouth-watering morsels are only a fraction of what’s on offer. Tai Tai’s food menu is matched in flavour and versatility by its drinks menu, which offers everything from dragon pearl jasmine tea, Australian wines, Chinese grain liquors, colourful cocktails, tap beers, artisan spirits and more.




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