Head Chef Ben Haywood’s time under Raymond Blanc and Heston
Blumenthal has certainly influenced his own approach to cooking at China Lane.
Taking one of Australia’s much-loved cuisines and adding a new spin is
certainly tricky, yet Haywood seems to pull it off. The slick, moody interiors
give this place an edgy modern feel and the upmarket vibe means if you head
there during the day you’ll no doubt be sharing the space with smart businessmen
on power lunches. But don’t let this put you off; dishes like the John Dory
with coconut and kaffir lime and the five spice drunken lamb show off Haywood’s