Devon by Night, Surry Hills

Renowned for being one of Sydney’s favourite breakfast and lunch café, Devon Café in Surry Hills is launching Devon by Night with a dinner service drawing on Pan Asian influences.

Devon by Night
Devon Cafe by Night

Chef Zacharay Tan (ex Pier in Rose Bay, Guillaume at Bennelong and Bistro Guillaume) is at the helm and is bringing a delightful menu with Peninsular Malaysian and dishes cooked using Japanese charcoal barbecue.

The menu is divided into Raw, Solo Eats which are individual portions, Smaller, Larger, Sides and Sweets with each category all keeping to a good price point that offers value for money.

You’ll find a range of Asian and local beers, a concise but impressive wine list designed specifically to complement the spicy dishes, and Hibiki 12 YO Japanese whisky.

Start with Echigo Koshihikari Rice Beer and Kacang Kuda, spiced crispy chickpeas ($3) or an Indian-flavoured snack mix with fried noodles and peanuts.

Devon by Night
Yellowfin Tuna Sashimi

From the Raw section comes Yellowfin Tuna Sashimi ($15) with dollops of avocado, tomato jelly, ikura and chives. fresh and light, the tomato jelly adds a lovely tang to the dish.

Devon by Night
Prawn and Scallop Wontons

Next is the zingy Prawn and Scallop Wontons ($16) or scallop and prawn ceviche, served with large crispy wontons, shavings of green mango, apple and nahm jim, a hot, sour and tangy sauce.

Devon by Night
Chargrilled Baby Corn on the Cob, Coffee Miso Butter

From the Solo Eats comes Chargrilled Baby Corn on the Cob ($5 each) topped with a coffee miso butter, dusted with coffee. The coffee miso butter works its way well into the baby corn giving the dish originality and a delicate umami flavour.

Devon by Night
Devon’s Lobster Roll

The Devon’s Lobster Roll ($15) is destined to become the most popular dish. The soft brioche bun holds a generous amount of lobster medallions with radish, tatsoi and kewpie mayonnaise. There is flavour and value for money in every bite.

Devon by Night
KJI Fried Chicken Korean Style

From the Smaller items on the menu, KJI Fried Chicken Korean Style ($15) offers crunchy skinned chicken wings with Go Chujang, a sweet and tangy peanut sauce. Incidentally, KJI stands for Kim Jong Il.

Devon by Night
Chargrilled Prawns with Penang Hokkien Mee Flavours

Larger dishes include Chargrilled Prawns with Penang Hokkien Mee Flavours ($29), a hot spicy and tangy sauce that makes the dish.

Devon by Night
Chinese Egg Custard with Fresh WA Truffle

The go-to dish is the Mum’s Chinese Egg Custard ($28) with shiitaki, black fungus and yellow needle flower, topped with shavings of fresh WA black truffle served with Chinese fried bread. The savoury custard is silky smooth and redolent with earthy aromas and flavours. A sensational dish, it is best shared with just one other person.

Devon by Night
Wagyu 6+ Striploin

The Wagyu 6+ Striploin ($29) is succulent and pink, with ponzu and fried garlic.

Devon by Night
Cultivated Mushroom Parcels

From the sides come the Steamed Jasmine Rice ($4) and the irresistible Cultivated Mushroom Parcels ($10), with a foil pocket hiding an earthy mix of Asian mushrooms with soy sauce and lemon zest.

Devon by Night
Tamarind and Chilli Popsicles

If you have room for dessert and you have a sense of culinary adventure, the Tamarind and Chilli Popsicle ($5) in plum wine is an intense flavour experience.

Devon by Night brings casual dining with delightful dishes and robust flavours to Sydney’s dining scene. You may be dining in a converted garage with graffiti walls and concrete floor, but the flavours shine, the dishes leave a lasting impression and the experience will bring you back.

Devon by Night opens from Thursday, July 3 2014.

Devon Cafe
76 Devonshire Street, Surry Hills
(02) 9211 8777
Devon by Night: Thursday to Saturday from 6pm to 10pm


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Devon by Night, Surry Hills was last modified: January 19th, 2017 by Corinne Mossati

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Corinne Mossati

Corinne Mossati is the Founder/Editor of popular online magazine Gourmantic and Cocktails & Bars, a website dedicated to cocktail culture and the discerning drinker. She is named in Australian Bartender Magazine’s Top 100 Most Influential List, is a member of The Academy responsible for judging the World’s 50 Best Bars. She has also judged the inaugural Australasian Whisky Awards and various national cocktail competitions.


  1. looks sooo good!!!
    Really unique dishes!! I definitely need to go and try it..

  2. that egg custard is so amazing!

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