• About Yan Restaurant

  Yan, meaning "smoke" in Chinese, opened in 2017, with its inspiration stemming from the question—what happens if you add smoke to Chinese food? Ever since, Yan has been creating new and exciting Chinese food that is still somewhat comforting and authentic in its representation.

  Ewa Goralewski joined the team as Head Chef in 2019 after a 10 year stint with Dinner by Heston in both London and Melbourne where she was Head Pastry Chef.

  Narada Kudinar has been the owner of the restaurant since conception. A restaurateur for more than 10 years, his passion is combining great hospitality with interesting food concepts.

  With Narada's knowledge of Asian cuisine and Ewa's skills in recipe development, they create the menu together through countless experiments.

  Yan was awarded one chef’s hat in the 2019 Good Food Guide and has retained it since.

• About De Iuliis Wines

  Hard to pronounce. Exceptional to drink.

  Located in Pokolbin, NSW, the De Iuliis label draws from new and historic regional vineyards to create wines truly expressive of the Hunter Valley. Authenticity, and a passion for this history and unique regionality, allows De Iuliis to craft exceptional small-batch wines.

  Using innovative viticulture and winemaking practices, the De Iuliis family produces a range of iconic Hunter Valley classics, as well as alternate varieties, at their onsite winery.

• The Menu

  Add De Iuliis Wine Pairing +$55pp

  Smoked takeda wagyu yukke, olive rice ‘crostino’
  Smoked tomato tartlet, sunflower seed, walnut, tonburi
  Smoked chicken katsu bao, mustard green, oscietra caviar
  De Iuliis ‘Guardian’ Sparkling Chardonnay, Hunter Valley, NSW

  Smoked ‘drunken’ kingfish crudo, coral prawn, cucumber
  De Iuliis ‘Aged Single Vineyard’ Semillon, Hunter Valley, NSW

  Pappardelle, mushrooms, smoked yolk, black vinegar, crispy chilli
  Ginger and shallot focaccia, smoked beef fat butter
  De Iuliis ‘Single Vineyard’ Pecorino, Hunter Valley, NSW

  Smoked wagyu karubi, teriyaki glaze, karashi mustard
  Pear and cucumber slaw
  De Iuliis ‘Steven Vineyard’ Shiraz, Hunter Valley, NSW

  Tea-ramisu, royal milk tea, mascarpone, white chocolate
  De Iuliis ‘Late Picked’ Semillon, Hunter Valley, NSW

  Add ons
  Rock oysters, smoked pepper oil, jeju mandarin vinegar +8ea (min order 2)
  Smoked Hawkesbury duck, sweetbean jus, Hainan duck rice 75 (limited quantity)
  Yan frozen young coconut +29

  A 7% gratuity applies to all dine-in bills, removable upon request. 10% service charge replaces the gratuity for groups of 8 or more. 15% surcharge applies to all bills on public holidays. Our menus are seasonal and subject to change.