Eat


‘Still the frontier for new-wave Chinese, still possessing a certain don’t-give-a-damnitude, still unique.’

Gemima Cody, the Age

[This menu is indicative of the season but is subject to change]

 

 

 

Black fungi and aged black vinegar   $8

Drunken ama-ebi prawns, ginger   $4

Steamed soy custard, ocean trout roe, Hunan hot and sour sauce $6

Warm scallop silken tofu, soy butter   $10

Chong Qing style chicken crackling     $10

Xin Jiang spiced lamb ribs, cumin caramel  $12

 

Chinese potato salad, enoki mushrooms, dill and garlic dressing  $19                           

‘Typhoon Shelter’ style – chilli salt and pepper two texterues of tofu $18

White cut chicken, cucumber, fennel, black vinegar, fragrant chilli and peanuts $20

Spicy Wagyu beef  tartare, flavours of ‘ma po tofu’, rice cracker and spring onion $24         

 

 

Crispy eggplant, spiced red vinegar  $20

Porcini braised Chinese mushrooms, gailan leaves and jerusalem artichokes $22

Wok fried eggs, king prawns, house made XO sauce $26

 

Charcoal grilled Wagyu, Hunan style kale and edamame, baby cos   $36

Steamed Cone Bay barramundi, ginger and spring onion sauce  $38

Fujian style blue swimmer crab and scallop fried rice, housemade XO sauce  $42

Lee Ho Fook roast duck, star anise and cinnamon sauce                          half $48/ whole $88

 

Salted baby cucumber, chilli and garlic dressing  $7

Steamed Chinese broccoli, superior soy dressing, burnt garlic and ginger oil   $8

Steamed jasmine rice  $5

Lee Ho Fook fried rice  $10

 

Desserts // Sweets

 

 

Jasmine tea infused custard, burnt caramel  $6

Apples, rhubarb and ginger granita, rose  $7

Pumpkin seed ice cream, pumpkin jam, kombu and cocoa    $8

Tea-ramisu – matcha and chartreuse mousse, Vietnamese coffee soaked sponge and cocoa   $18

Chocolate, cherry and miso mignardise $8

Lee Ho Fook ‘Affogato’ // cognac
Designed to be enjoyed together in a uniquely aromatic and luxurious pairing – house churned ice cream made with roasted rice and premium green tea, dark roasted coffee jelly and your choice of cognac,

Western Australian black truffle ice cream, coffee jelly $12

 

 

Cognac selection //                                 15ml//30ml

Martell VS (40%)                                          6/12

Paul Giraud VSOP (40%)                                7/14

Normandin Mercier 15yo Fine Champagne (40%) 8/16

Tesseron ‘Lot 76’ X.O (40%)                          10/20

Hennessy X.O (40%)                                      17/34

1980 Grosperrin Grande Champagne (47.2%)     15/30

 

Chefs selection sharing menu $88

 

Sunday incurs 15% surcharge

 

 

(This menu is an indication and is subject to change due to market and seasonal availability)

Executive chef Victor Liong

 

Lee Ho Fook