The combination of chopsticks, coffee and Champagne may not seem like a natural fit, however, they are about to come together at 123 Victoria Street.
123 Victoria Street claims to be the most premium office, retail and hospitality space in Christchurch and with Italian tiles and Gregor Kregar sculptures filling the building, it’s a claim that is well substantiated.
Adding further grandeur to the building is the aptly named restaurant and bar, Louis.
Owner, Jason Whitelaw has spared no expense to ensure that his establishment sets a new benchmark in luxury dining.
Decorated with a lavish marble bar and an eye-catching crystal chandelier, the restaurant is fit for the French king it takes its name from.
Crafted seafood will be the main focus of the menu which includes Moreton Bay bugs, whole crayfish, pan seared grouper cheeks and paua tortellini.
To accompany these fine dishes is a vast selection of wines including, of course, an elaborate library of Champagne.
Mr Whitelaw also hinted that there could be a speakeasy-style bar hidden within the building, however, he wouldn’t reveal any more detail.
Neighbouring Louis is Sister Kong – the latest concept from Pot Sticker owners, Sam and Sally Hooper.
Sister Kong takes its inspiration from the baijiu houses of Hong Kong where people come together to celebrate and drink baijiu, also known as Chinese firewater.
Sister Kong promises to change the way you think about Asian cuisine by serving reinvented Hong Kong/Taiwanese-Chinese street food like their trademark saffron and chilli bao.
Sister Kong and Louis are separated by the building’s art-filled lobby where you’ll find one of Christchurch’s favourite baristas.
Coffee Traders owner, Vanessa Clements, moves from the Food Containers to her new premium space. Her new location promises the same friendly service coupled with new additions including cold brew coffee and food from Bohemian Bakery which is delivered daily from the Sumner bakery.
Christchurch will get to enjoy this new Victoria Street precinct when it opens on March 31.
