NEW STYLE CHINESE CUISINE
11-15 DUCKBOARD PLACE, MELBOURNE
BAR LUNCH
MON-FRI
12:00PM–2:30PM
DINNER
MON-SUN
6:00PM–11.00PM
(DINING ROOM OPENED FOR LUNCH ON FRIDAYS 12:00PM-3:00PM)
RESERVATIONS & WALK-INS WELCOME
NEW STYLE CHINESE CUISINE
11-15 DUCKBOARD PLACE, MELBOURNE
BAR LUNCH
MON-FRI
12:00PM–2:30PM
DINNER
MON-SUN
6:00PM–11.00PM
(DINING ROOM OPENED FOR LUNCH ON FRIDAYS 12:00PM-3:00PM)
RESERVATIONS & WALK-INS WELCOME
Still the frontier for new-wave Chinese, still possessing a certain don’t-give-a-damnitude, still unique.
GOOD FOOD GUIDE
ONE HAT 2016-2018
If you can imagine seeing it with first-time tourist eyes, you’d come away thinking our city is pretty excellent indeed. Certainly if you eat here.
Chef Victor Liong does elegance, but he’s bigger on flavour...and might stretch your boundaries, there’s no glory without envelope-pushing. And there’s plenty of glory here
Available from the 8th of February - 28th of February
CHINESE NEW YEAR BANQUET
$118 per person
MINIMUM 4 PEOPLE
HARMONIOUS H’ORDEURVES
Prawn and basil spring roll with sweet and sour sauce
Warm Hervey Bay scallops, silken tofu and soy brown butter
PROSPERITY SALAD
Ocean trout ‘Yee Sang Lo Hei’ salad, jellyfish, crispy wontons, yuzu plum dressing
EGGPLANT for GOOD LUCK
Crispy eggplant, spiced red vinegar
8 TREASURES SANG CHOI BAO
Corn fed chicken, charred sweet corn, garlic stems, black fungi, peanuts, puffed rice, tofu and smoked daikon
LONGEVITY NOODLES
Blue swimmer crab, scallop and Goolwa pippies, egg noodles and XO sauce
AUSPICIOUS FISH and VEGETABLES
Whole Murray cod, Singapore style black pepper sauce
Wok fried zucchini, ginger and aged shaoxing rice wine
LUCKY DUCK and RICE
Slow roasted pekin duck, cinnamon and star anise sauce
Special fried rice with kangaroo lup cheong and prawns
SWEET FRUIT and DESSERT
Watermelon granita
Jasmine infused custard, burnt caramel
SUMMER 2018
6 COURSES /VEGAN BANQUET 68 | with pairing 118
8 COURSES/VEGAN BANQUET 88 | with pairing 158
Warm Hervey Bay scallop, silken tofu, and soy brown butter | 9
Chong Qing style chicken crackling | 10
Black fungi, garlic cucumbers and aged black vinegar | 12
Raw kingfish, ginger pickled kohlrabi, spring onion dressing | 26
Chinese potato salad, enoki mushrooms, dill and garlic dressing | 19
“Typhoon Shelter” style - chilli salt and pepper two textures of tofu| 18
Crispy eggplant, spiced red vinegar| 20
Steamed organic tofu, house made vegan XO sauce, white soy and roasted chilli oil | 22
Shiitake braised Chinese mushrooms and baby spinach | 22
Buddha’s delight- charred sweet corn, garlic stems and smoked daikon sang choi bao | 22
Crispy skin spatchcock, osmanthus honey and spiced salt | 26
Steamed Goolwa pippies, aged shao xing wine, rice noodles and garlic stems | 24
Steamed Cone Bay barramundi, ginger and spring onion sauce | 38
Fujian style blue swimmer crab and scallop fried rice, house made XO sauce |42
Xinjiang Spiced lamb ribs, pickled fennel, shiso and sumac | 40
Ranger's Valley Wagyu (300g) Rump cap (MBS6+) , Singapore style black peppers sauce | 46
Grampian maltose glazed slow roasted duck, star anise and cinnamon sauce | half 36/ whole 68
Stir fried new seasons zucchini, ginger and shao xing rice wine | 12
Lee Ho Fook fried rice | 10
Steamed Jasmine rice | 5
SWEETS AND DESSERTS
3 COURSE VEGAN DESSERTS 15 | with pairing 25
3 COURSES DESSERT SELECTION 18 | with pairing 28
Jasmine tea infused custard, burnt caramel | 6
Pumpkin seed ice cream, pumpkin jam, kombu and cocoa | 8
Dark Chocolate brownie, chocolate mousse and matcha | 12
Tres Leches - St David's dairy buttermilk and evaporated milk soaked sponge, coconut mousse, mango jelly, and coconut sorbet | 16
CHEF VICTOR LIONG
[This menu is indicative of the season but is subject to change]
(Sunday incurs 10% surcharge)