Chef-led fine dining by Donovan Cooke and Scott Pickett

Born of acclaimed restaurants in London and Melbourne, Restaurant Donovan is a collaboration decades in the making. Long-time friends and revered chefs Donovan Cooke and Scott Pickett have united to open a refined, intimate restaurant in the heart of Causeway Bay. The restaurant marries European technique, seasonal sensibility and a sense of occasion.

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The Chefs

Donovan Cooke and Scott Pickett first met in 2003 at Melbourne’s acclaimed Ondine, where Scott served as head chef under Donovan’s leadership. Their professional relationship quickly evolved into a lasting friendship, grounded in shared values, mutual respect, and a deep commitment to the craft of hospitality.

Donovan Cooke began his culinary career at 15, training under some of Europe’s most renowned chefs. He worked with Michel Roux at The Waterside Inn and, at just 23, was appointed head chef at Marco Pierre White’s Harvey’s in London. In 1996, Cooke relocated to Melbourne where he opened Est Est Est, followed by Luxe and Ondine — all earning critical acclaim. Est Est Est and Luxe were each awarded 3 Hats in The Age Good Food Guide, while Ondine was named Best New Restaurant in 2002. He went on to lead The Atlantic, launch Ryne, and make multiple appearances on MasterChef Australia. His cookbook Marriages (co-authored with Philippa Sibley) received widespread recognition.

Scott Pickett is one of Australia’s most respected chefs and restaurateurs. After classical training in Europe, including at London’s two-Michelin-starred The Square under Philip Howard, he returned to Melbourne and worked alongside Cooke at Ondine. In 2011, he launched Estelle, earning a Chef’s Hat in its first year. Today, the Scott Pickett Group includes Estelle, Matilda, Chancery Lane, Longrain, Smith St Bistrot, and Audrey’s — all known for their bold, seasonal flavours and refined hospitality. An author, media personality, and President of Bocuse d’Or Australia, Pickett brings both vision and leadership to his growing portfolio. He has authored two cookbooks: Scott Pickett: A Cook’s Story (2014), which chronicles his journey from a 14-year-old kitchen hand to an acclaimed chef, and Marriage of Flavours (2019), offering 80 recipes that celebrate Australian produce through the seasons.

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The Experience

Restaurant Donovan presents a menu grounded in classical technique and led by a contemporary clarity of flavour. Standout dishes include the Hokkaido Uni Chawanmushi – a silky custard with razor clams, pickled cucumber, caviar-clam sauce and dill oil, and the King Salmon – olive oil poached and served with tapioca, leek, horseradish, smoked basil oil and salmon roe. The Bresse Pigeon brings together the breast with artichoke purée, asparagus and wild garlic, and the leg filled with chicken mousse and tarragon. The dessert menu includes the signature Valrhona Chocolate Coulant with mandarin sorbet, candied citrus and fresh zest.

Velvet, marble and sculptural lighting set the tone for 30 seats in the dining room, plus a private dining room for eight. It’s a space designed for intimacy and immersion.