TO EAT
We strive to respect the foundational pillars of Cantonese cuisine; freshness, balance and elegance and we do so through the integrity of Australian produce, time and place.
We have designed our dishes to be served with their intended condiments and sauces.
Thank you for dining with us
– Chef Gerald Ong
SMALL BITES
pacific oysters // Half Dozen pink ginger mignonette
GF 36
asparagus tart // plum | yuzukosho cream | puffed rice
GF VEG 5EA
prawn toast // prawn | sesame | sweet spicy plum
6 EA
tea-smoked quail egg // cucumber | avruga caviar
GF 10EA
GF +12EA
*Add Kaviari Caviar Per Piece
茶熏鹌鹑 蛋配Kaviari鲱鱼 子酱
GF +12EA
* 3 Pieces Per Serve
DIM SUM
GFO V 17
tempura tofu // sweet & spicy soy | jalapeno |
ginger
GFO V 17
pork spring rolls // bangalow pork | sweet spicy plum
18
scallop & prawn siu mei // scallop | prawn | bangalow pork | avruga caviar
18
field mushroom dumpling // mushroom | crystal skin
V 20
prawn har gow // prawn | bangalow pork | bamboo | ginger
22
xiao long bao // bangalow pork | broth | ginger | vinegar
24
COLD ENTRÉES
chilled cucumber salad // golden bean curd | black vinegar | sesame
GFO V 18
sichuan eggplant salad // sichuan sauce | chilli crisp | peanut
N GFO V 22
hand-cut beef tartare // fermented chilli | preserved lemon | crisp wonton
GFO 32
hiramasa kingfish sashimi // ginger | green chilli soy | finger lime
GFO 32
HOT ENTRÉES
crispy pork medallions // 2pc | zhejiang vinegar sauce | ginger
26
grilled mooloolaba prawns // 2pc | umami butter | lime leaf powder
28
moo shu duck pancakes // 3pc | hoisin | cucumber | shiitake
30
ma la calamari // numbing spices | heavenly facing chilli | black lime
GF 30
toothfish lettuce cups // 3pc | oyster sauce | aubergine | almond
N 40
MAINS
crispy lemon chicken // pearl barley | lemon
GFO 32
sweet & sour pork // bangalow pork | capsicum | pineapple
41
xinjiang margra lamb cutlets // 3pc | xinjiang spice | spinach | capsicum essence
49
black pepper beef & scallop //angus tenderloin | scallop | shiraz
56
qld bay lobster pao fun // superior broth | crispy rice | capsicum
GF 56
hong kong style murray cod // fragrant soy | ginger | scallion
GFO 68
claypot qld mudcrab // vermicelli | chicken fat | aged shaoxing
GF 82
ROASTS
“new style” honey glazed char siu // berkshire pork belly | honey | soy
40
signature roast duck (half side) // wollemi duck | five spice | davidson plum sauce
GF 58
VEGETABLES
seasonal wok tossed greens // garlic | chicken stock
GF VO 18
steamed gai lan // vegetarian oyster sauce | garlic
V 19
roasted wombok // beancurd | konbu soy | scallion
GF V 19
zucchini fritters // chilli | basil | lemongrass
GF V 20
RICE & NOODLES
jasmine rice // fragrant steamed
GF 4
black olive fried rice // shiitake | egg | preserved mustard
GF VGO 24
xo fried rice // xo sauce | egg | shiitake
GF 29
mushroom lo mien // medley of mushrooms | egg noodles | sesame
V 32
hong kong egg noodles // tajima wagyu | pickled mustard sauce | crispy noodles
47
DESSERTS
almond & milk pudding // gula malacca | almond crumble
GF VEG 14
chocolate brownie mochi // vanilla bean ice cream
16
white chocolate, matcha & mandarin
VEG GF 18
deep-fried ice cream // char siu caramel
19
TASTING MENUS
SEASONAL
$88pp 2pp min
Seasonal tasting menu
招牌嚐味菜單
$88pp 2pp min
prawn toast
prawn | sesame | sweet spicy plum
asparagus tart
plum | yuzukosho cream | puffed rice
xiao long bao
pork | broth | ginger | vinegar
hiramasa kingfish sashimi
ginger | green chilli soy | finger lime
chilled cucumber salad
golden bean curd | black vinegar | sesame
ma la calamari
numbing spices | heavenly facing chili | black lime
sweet & sour pork
bangalow pork | capsicum | charred pineapple
steamed gai lan
vegetarian oyster sauce | garlic
jasmine rice
fragrant steamed
almond & milk pudding
gula malacca | almond crumble
SIGNATURE
$125pp 2pp min
Signature tasting menu
招牌嚐味菜單
$125pp 2pp min
tea-smoked quail egg
cucumber | avruga caviar
prawn toast
prawn | sesame | sweet spicy plum
pork spring roll
bangalow pork | sweet spicy plum
scallop & prawn siu mei
scallop | prawn | bangalow pork | avruga caviar
prawn har gow
prawn | pork | bamboo | ginger
hiramasa kingfish sashimi
ginger | green chilli soy | finger lime
sichuan eggplant salad
sichuan sauce | chilli crisp | peanut
grilled mooloolaba prawns
umami butter | lime leaf powder
black pepper beef & scallop
angus tenderloin | scallop | shiraz
steamed gai lan
vegetarian oyster sauce | garlic
jasmine rice
fragrant steamed
deep fried ice cream
char siu caramel | vanilla mascarpone
Drinks
Our Head Sommelier, Xiangyu Jie has compiled a list of wines from near and far, including a unique selection of Chinese wines.