Pickled Spring Bay Mussels, chilli oil, fennel and nasturtium vinegar     13

Hiramasa Kingfish, white soy cream, leek         21

Shark Bay Scallops, king brown mushroom, black fungi and lup cheong           12ea

Baby cucumber, cashew cream, Sichuan chilli crisp 9

Pickled black fungi, coriander, aged black vinegar  10

Prawn toast, ama-ebi, green garlic and salted egg yolk butter  25

Char Choux Bao – grower mushroom char siu, choux au craquelin    8ea

Peking Duck with Sturia Oscietra caviar  19ea

15g Sturia Oscietra caviar with 6 pieces of Peking Duck   105

Crispy eggplant, spiced red vinegar 26

Pan fried pork & chive dumplings, black vinegar, house made chilli oil 26

Pan fried impossible pork & chive dumplings, black vinegar and chilli oil 26

LEE HO FOOK PEKING DUCK

Maltose glazed, 10-day dry aged duck from Macedon, slow roasted and served with steamed pancakes, quince hoisin sauce and traditional accompaniments

56 half / whole 108

Steamed Glacier 51 toothfish, organic tofu, ginger and spring onion oil 52

‘Cantonese cut’ Kingfish head and collar, Sichuan spicy sweet bean sauce 40

Southern Rock Lobster Longevity Noodle, XO sauce and shellfish essence M.P

Mud Crab Rolled Rice Noodles, ginger and shallot sauce M.P

Roast Pork Belly & Charsiu glazed Pork Jowl with radicchio and black vinegar 55

Hong Kong Style Wagyu pepper steak with salt and pepper chips 88

Spicy Sichuan Impossible Pork Mapo Tofu

Jade vegetable fried rice - gai lan and preserved olive vegetable 16

Fujian fried rice - mud crab, scallop, house made XO sauce 36

Steamed jasmine rice 6pp

Jasmine tea infused custard, burnt caramel 9

Mango pudding sorbet, passionfruit granita, frozen coconut and lime 16

Roasted almond ice cream, last summer’s apricots, sablé & Chinese almond 16

Dark chocolate pavé, sesame and pine nut praline, cocoa nib & buckwheat 19

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