“We buy direct from the farmers”
Located in the vibrant heart of Potts Point, just a stone’s throw from our head office, Grape Garden is more than just a restaurant—it’s a cherished institution. Family-owned, it’s a story of tradition, community, and an unwavering dedication to quality. We sat down with Ecca Zhang, who has stepped into his family business with a deep respect for its roots and a vision for its future.
Before this, Ecca was a lawyer. When opening in Potts Point, the idea was for takeaway and catering, with minimal sit-down, enabling Ecca to pursue both.
“As the community rallied behind us, the end of Covid-19 Lockdowns and the City of Sydney politely providing free alfresco seating, we saw a huge increase in dining-in,” Ecca explains. “Which provided me the opportunity to go into the family business full-time”
Grape Garden’s approach to food is refreshingly simple; high-quality ingredients, sourced with care. “We generally source our ingredients directly from farmers at Paddy's and Flemington markets and grow some of the vegetables ourselves to ensure quality,” Ecca says. “We make our food fresh and in-house to ensure quality and freshness, which does have its drawbacks, such as limited stock and often selling out but that is a compromise we are willing to make to ensure quality is maintained.”
“I think in our industry, with the seeking of perfection and trying to attain a snapshot of perfection in that one moment, it quickly becomes one of the most wasteful industries.”
Grape Garden’s dedication to quality extends to its commitment to sustainability. “One of the key sustainable practices we are passionate about is the minimisation of food waste,” explains Ecca. “We try to go with a nose-to-tail approach where all parts of the animal and veg are used to make sure nothing is wasted and to ensure our carbon footprint isn't all for naught.”
Grape Garden’s authenticity has resonated deeply with the Potts Point community. "The support we’ve received means we haven’t had to change much, including the decor," Ecca shares. "We are provided the luxury of cooking something that we know and like, as well as something that people enjoy eating, so we are very thankful to the community.”
When asked about the synergy between Grape Garden and Jac + Jack, Ecca draws an insightful parallel. "We both strive to maintain something unique whilst being true to our history and principles, creating high-quality, minimalist products with a focus on the natural state of the items used,” he explains. “In this day and age of seeking trends and clicks for attention, rare are the brands and artists that seek longevity, who are future focused rather than chasing the next big thing.”
Grape Garden is a testament to the power of authenticity, quality, and connection. Just as Jac + Jack champions timeless craftsmanship in fashion, Grape Garden celebrates the artistry of food—honouring tradition while embracing the present.
With a menu deeply rooted in tradition yet tailored to the tastes of its diverse clientele, Grape Garden has no shortage of fan favourites. “People from our North Shore days travel for the lamb fried noodles, dan dan noodle soup, pork fried dumplings and the offal dishes,” Ecca shares. “Whereas newer clients from Potts Point really love the starters, rotating specials and peking duck.”
As for his favourite dish… “It's mum and dad's shop, so I'm legally obligated to say it's everything,” Ecca laughs. “But I tend to say you can't go wrong with san xian (Pork, Prawn and Chives) poached dumplings, shredded cabbage, mapo tofu rice, and the hot pot when dining with friends.”
Outside the kitchen, Ecca’s approach to fashion mirrors the effortless elegance of Grape Garden’s cuisine. “Normally a mix of grace and panache,” he says. “Sometimes with a sprinkle of 'Derelicte by Mugatu', if it was a particularly busy one the night before.”