Lucy Liu Kitchen and Bar

What Lucy Liu Kitchen and Bar does

Lucy Liu Kitchen & Bar is a privately held, single-venue pan-Asian restaurant operated by Lucy Liu Pty Ltd at 23 Oliver Lane in Melbourne's central laneway district. Founded in 2014 by co-owner and Executive Chef Zac Cribbes alongside Beverage Director Ollie Wang, the venue serves modern, border-hopping Asian cuisine across lunch and dinner, seven days a week. The physical footprint comprises main dining seating (high tops and booth tables) and an upstairs private dining room accommodating up to 20 guests, with group bookings of 8+ guests on set banquet menus (1 hour 45 minute dining duration). Core revenue is generated from on-premise food and beverage sales, augmented by a curated wine, sake, and cocktail program featuring the signature Tokyo Drift.

The commercial offering extends beyond dining through direct-to-consumer e-commerce on the company website. Products include the award-winning Lucy Liu Cookbook (over 90 recipes, AUD $50 plus $20 flat-rate Australian shipping, winner of the Gourmand World Cookbook Award for Best Asian Cookbook produced outside of Asia) and digital gift vouchers in $50–$250 denominations redeemable only for in-store dining. The underlying technology stack is standard independent-restaurant infrastructure: WooCommerce for e-commerce, SevenRooms for reservation management, Stripe and PayPal for payment processing, Google Maps for directions, and Facebook for social authentication. No mobile app, proprietary platform, or external API surface exists.

The business model is direct-to-consumer with no external investors, franchise network, or parent company. Marketing is conducted through the company website, email newsletter, organic social media (Instagram/Facebook), and earned media from award recognition. Distribution is single-country domestic (Australia), with all revenue ultimately dependent on a single physical asset and its ancillary digital channels. The customer base spans individual diners, group banquet bookings, and private event hosts, with no disclosed enterprise or corporate anchor accounts.

Name

Lucy Liu Kitchen and Bar

Legal name

Lucy Liu Pty Ltd

Website

https://lucylius.com.au

Company type

Private

Founded year

2014

Operating status

Operating

Headcount range

11–50 employees

Short description

Lucy Liu Kitchen and Bar is a privately held, single-venue pan-Asian restaurant in Melbourne founded in 2014 by Executive Chef Zac Cribbes and Sommelier Ollie Wang, serving modern Asian cuisine daily alongside private events, an award-winning cookbook, and gift voucher e-commerce.

Ownership category

akta.pro rank

Headquarters

HQ city

Melbourne

HQ country

Australia

HQ region

Oceania

Offices1 record

Markets served

GTM type

B2C

Offering type

Services

Cost components

Personnel, Supply Chain, Operations, Infrastructure, Marketing or Sales

Revenue model

1. Dining Revenue: Revenue from food and beverage sales at the Melbourne restaurant, open daily 12pm until late. Serves modern Asian cuisine with pan-Asian influences.
2. Cookbook Sales: Sale of Lucy Liu cookbook containing over 90 recipes from cocktails to desserts. Priced at $50 per copy, sold directly through the website with $20 flat rate shipping within Australia.
3. Gift Vouchers: Digital gift vouchers redeemable for in-store dining. Available in denominations of $50, $100, $150, $200, and $250. Purchased online and delivered to recipient via email.
4. Private Dining Events: Revenue from private dining room bookings for up to 20 guests. Available for lunch and dinner 7 days a week. Requires set banquet menus for groups of 8 or more. Dining duration of 1 hour 45 minutes per booking.

Pricing tiers

Go-to-market motion1 record

Distribution channels5 records

Marketing channels5 records

Core offering

Lucy Liu Kitchen and Bar is a Melbourne-based modern pan-Asian restaurant that serves a seasonal menu of border-hopping Asian dishes alongside a curated wine list, sake selection, and signature cocktails for lunch and dinner, 7 days a week. It also operates an upstairs private dining room for up to 20 guests, sells the Lucy Liu cookbook online for $50, and issues digital gift vouchers in $50-$250 denominations redeemable in-store.

Product overview

Lucy Liu Kitchen and Bar is a Melbourne-based pan-Asian restaurant operated by Lucy Liu Pty Ltd. The business offers a unified dining experience combining modern Asian cuisine with a carefully curated beverage program. The core offerings include the dining services (food and beverage menus), supported by complementary products such as the Lucy Liu Cook Book, gift vouchers, private dining rooms, and group booking services. The restaurant emphasizes border-hopping dishes, food-wine pairing expertise, and a signature cocktail program.

Differentiator

Problem solved

Functional benefit

Products and services

• Restaurant Dining (Food and Beverage) Modern pan-Asian restaurant open daily from 12pm until late at 23 Oliver Lane, Melbourne, serving lunch and dinner with a seasonal food menu and a curated beverage list (wine, sake, signature cocktails such as Tokyo Drift) for individual diners and small groups.
• Private Dining Room Exclusive upstairs private dining space overlooking the main dining area with upholstered banquette and louvre windows; capacity for up to 20 guests and available for lunch and dinner 7 days a week for intimate birthdays, engagements, and corporate celebrations.
• Group Banquet Bookings (8+ guests) Booking service for groups of 8 or more guests requiring set banquet menus with a 1 hour 45 minute dining window, confirmed upon credit card details being supplied.
• Lucy Liu Cookbook Hardcopy cookbook featuring over 90 recipes from cocktails to desserts, including best-selling restaurant dishes, priced at $50 per copy with $20 flat-rate shipping within Australia; sold directly through the Lucy Liu website.
• Lucy Liu Gift Vouchers Digital gift vouchers redeemable for in-store dining only, available in denominations of $50, $100, $150, $200, and $250, purchased online and delivered to the recipient via email.

Quantifiable outcome

• Over 90 recipes in cookbook
• +2 more outcomes

Segments3 records

Ideal customer profiles3 records

Technology focussed No

API detail

Has API

No

API docs

API detail

Core technology

AI maturity

App detail

Integration6 records

Scale indicators1 record

Recent moves5 records

Expansion highlights4 records

Direct peers

• Longrain: Long-running Melbourne (and Sydney) modern Thai/Asian restaurant with shared-plate format and a strong cocktail program. Comparable on modern-Asian execution, established institutional brand, and curated beverage list aimed at Asian flavour pairing.
• Coda: Modern Asian-inspired basement restaurant in Melbourne's Flinders Lane quarter. Comparable on contemporary Asian cuisine, late-night trading, and shared/destination dining positioning, with similar cocktail-driven beverage culture.
• Supernormal: Melbourne modern Asian restaurant with a curated beverage program, shared plates approach, and CBD-adjacent positioning. Directly comparable on concept (modern Asian with strong drinks) and target customer (premium Melbourne diners).
• Chin Chin: Iconic Melbourne pan-Asian restaurant in the same Flinders Lane-adjacent precinct. Closest direct comparable: similar modern Southeast/East Asian cuisine, comparable price point, walk-in/casual-upscale hybrid, and overlapping target diner in Melbourne's laneway dining scene.
• Mr. Miyagi: Melbourne Asian fusion restaurant focused on modern Japanese-influenced share plates with a strong cocktail program. Comparable on pan-Asian execution, Melbourne dining market, and bar-led beverage culture.
• Sunda: Modern Southeast Asian restaurant in Melbourne serving shared plates with a beverage-forward program. Comparable on contemporary Asian dining format, inner-Melbourne location, and premium casual positioning.
• Lee Ho Fook: Contemporary Chinese restaurant in Melbourne's CBD precinct with a similarly refined, modern take on Asian cuisine. Directly comparable on cuisine category, premium positioning, and Melbourne central dining audience.

Broad incumbents

• Rockpool Dining Group: Established Australian premium hospitality group founded by Neil Perry, operating multiple high-end restaurants including modern Asian concepts. Comparable on premium positioning, Asian cuisine expertise, and Australian dining market, but at group scale.
• Attica: Australia's most internationally recognized fine dining restaurant, based in Melbourne's Ripponlea. Comparable on premium Melbourne dining positioning and brand-led pricing power, but operates at a much higher price point and with different cuisine (modern Australian).
• Merivale: Major Australian hospitality group operating multiple premium restaurants and bars across Sydney and Melbourne. Comparable on premium Asian-adjacent dining experiences and Melbourne footprint, but at vastly greater scale and as a multi-venue operator.

Market position

Strengths5 records

Weaknesses5 records

Competitive moat3 records

Key highlights6 records

Customer concentration

• LinkedInlinkedin.com/company/lucyliumelb

Compliance3 records

Revenue estimate

Valuation estimate

Number of profiles

Profiles2 records

Funding overview

Funding rounds

Investors

Funding detail is available on the Subscription and Enterprise plan.Contact sales →

M&A

Investments

M&A and investment is available on the Subscription and Enterprise plan.Contact sales →

Frequently asked questions about Lucy Liu Kitchen and Bar