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
GF 36
Oysters / Half Dozen served with pink ginger mignonette
生蠔配紅薑香醋
GF 36
GF VEG 5EA
Asparagus & Plum, Puffed Rice Tart*
芦笋与大卫李配芝麻米饼
GF VEG 5EA
$7EA
Prawn Toast, house-made crisp toast with prawn mousse*
招牌蝦多士
$7EA
GF 10EA
Tea-smoked quail egg topped with Avruga caviar
茶葉鵪鶉蛋配Avruga 鯡魚子醬
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
Crispy Tofu Tempura, served with sweet & spicy soy
酥脆豆腐天婦羅，佐甜辣醬油
GFO V 17
$18
Pork Spring Rolls, crisp pastry with a traditional filling
酥脆豬肉春卷
$18
$18
Scallop & Prawn Siu Mei, delicate seafood dumplings
帶子燒賣
$18
V 20
Field Mushroom Dumplings, umami-rich filling
蘑菇馬蹄餃
V 20
$22
Prawn Har Gow, classic crystal shrimp dumplings
蝦餃
$22
$24
Xiao Long Bao, soup-filled pork dumplings
小籠包
$24
COLD ENTRÉES
GFO V 18
Cucumber & Golden Bean Curd Salad, black vinegar dressing
凉拌黑醋青瓜与黄金豆腐
GFO V 18
(CONTAINS NUTS) GFO V 22
Eggplant Salad, roasted peanuts, Sichuan-style sauce, chilli crisp
油封茄子配花生与四川麻辣酱（含坚果)
(CONTAINS NUTS) GFO V 22
GFO 32
Hand-cut Beef Tartare with fermented chilli & preserved lemon
牛肉韃靼佐發酵辣椒、檸檬蜜餞和脆餛飩皮
GFO 32
GFO 34
Hiramasa Kingfish with ginger, green chilli & finger lime
鰤魚刺身配薑胡椒、本地青檸
GFO 34
HOT ENTRÉES
GF 26
Bangalow Pork Medallion /2pcglazed in Zhejiang-style ginger sauce
炸猪排配镇江醋姜汁
GF 26
GFO 28
BBQ Mooloolaba Prawn /2pc brushed with umami butter
美极大虾
GFO 28
$30
Moo Shu Duck Pancakes /3pc served with house-made hoisin
木鬚鴨卷
$30
GF 30
Sichuan Calamari tossed with ‘heavenly facing’ chillies & black lime
四川鱿鱼 配干朝天椒与黑柠
GF 30
(CONTAINS NUTS) 40
Glacier 51 Toothfish Lettuce Cups /3pc oyster sauce & almonds
耗油香茅美露雪鱼生菜包
(CONTAINS NUTS) 40
MAINS
GFO 34
Crispy Lemon Chicken with pearl barley
珍珠大麥酥脆檸檬雞
GFO 34
$41
Sweet & Sour Bangalow Pork capsicum & charred pineapple
咕嚕肉
$41
$56
Angus Tenderloin & Scallops with black pepper & shiraz jus
紅酒黑椒和牛帶子
$56
GF 56
Qld Bay Lobster Pao Fun in superior broth
上湯琵琶蝦泡飯
GF 56
GFO 68
Steamed Murray Cod, fragrant soy, ginger, scallion
薑蔥香蒸鱈魚
GFO 68
GF 82
Claypot Qld Mud Crab vermicelli, chicken fat, aged Shaoxing wine
肉蟹粉丝煲 熟成烤鴨佐梅子醬 配绍兴花雕
GF 82
ROASTS
$42
Honey-Glazed Berkshire Pork Char Siu modern Cantonese style
蜜汁叉燒
$42
$45
Chargrilled Magra Lamb Cutlet /3pc, Xinjiang spice blend
新疆五香羊排
$45
GF 58
Dry-Aged Wollemi Duck with Davidson plum sauce
熟成烤鴨佐梅子醬
GF 58
VEGETABLES
GF V 18
Wok-Tossed Seasonal Greens with garlic
蒜炒時令蔬菜
GF V 18
$19
Steamed Gai Lan with oyster sauce
蠔油蒸芥蘭
$19
GF V 19
Pan-Roasted Wombok & Beancurd finished with konbu soy
炙白菜豆腐卷配海带汁
GF V 19
GF V 20
Zucchini Fritters with chilli, basil & lemongrass
辣椒九層塔香茅翠玉瓜
GF V 20
RICE & NOODLES
GF 4
Fragrant Jasmine Rice
白飯
GF 4
GF VEG 24
Black Olive & Shiitake Fried Rice
黑橄欖椎茸炒飯
GF VEG 24
GF 29
XO Fried Rice, house-made signature xo sauce
XO炒飯
GF 29
V 32
Urban Valley Mushroom Lo Mien savoury noodles with mushrooms
什菌捞面
V 32
$40
Crispy Hong Kong Egg Noodles with diced Tajima wagyu & pickled mustard
雪菜黑毛牛肉煎面
$40
DESSERTS
GF VEG 14
Almond & milk pudding with goji berries
杏仁奶布丁配枸杞
GF VEG 14
GF 16
Chocolate brownie mochi with vanilla bean ice-cream
巧克力布朗尼麻糬配香草雪糕
GF 16
VEG GF 18
White chocolate, matcha & mandarin, a delicate fusion dessert
白巧克力、抹茶橘子冰沙
VEG GF 18
$20
Deep-fried toffee ice-cream with char siu caramel
炸雪糕配叉燒焦糖
$20
TASTING MENUS
SIGNATURE
$125pp 2pp min
Signature tasting menu
招牌嚐味菜單
$125pp 2pp min
Quail tea egg & Avruga caviar
Prawn toast
Scallop sui mei
Prawn har gow
Raw Hiramasa kingfish, ginger, green chili & finger lime
Eggplant, roasted peanuts, Sichuan sauce & chili crisp
QLD Bay lobster pao fan in superior broth
Beef tenderloin & scallops with black pepper & shiraz
Steamed gai lan & house oyster sauce
Fragrant jasmine rice
Deep-fried ice cream & char sui caramel
SEASONAL
$98pp 2pp min
Seasonal tasting menu
招牌嚐味菜單
$98pp 2pp min
Pork spring rolls
Prawn toast
Asparagus & davidson plum puffed rice tart
Xiao long bao
Raw Hiramasa kingfish, ginger, green chilli & finger lime
Cucumber, golden bean curd & black vinegar
Sichuan calamari with 'heavenly facing' chillies
Sweet & sour Berkshire pork, capsicum, charred pineapple
Zucchini fritters with chilli, basil & lemongrass
Fragrant steamed jasmine rice
Almond & milk pudding with goji
Drinks
Our Head Sommelier, Xiangyu Jie has compiled a list of wines from near and far, including a unique selection of Chinese wines.