EAT & DRINK
 

 

 

 

SPRING 2018 MENU

 

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 hiramasa kingfish, ginger pickled enoki mushroom, avruga, dill and wonton crisps | 16

King oyster mushroom, red vinegar, kohlrabi, cashew and ginger | 16

Spicy Wagyu beef tartare, puffed rice, cucumber, seaweed and Sichuan flavours | 26

“Typhoon Shelter” style - chilli salt and pepper two textures of tofu| 20 

Crispy eggplant, spiced red vinegar| 22

Steamed organic silken tofu, house made vegan XO sauce, roasted chilli oil | 24

Buddha’s delight- charred sweet corn, garlic stem, peanuts and smoked daikon sang choi bao | 26

Stir fried potato, tea tree and enoki mushrooms, dried chilli, fennel and garlic oil | 30

 

Crispy skin Shangdong style chicken, chilli, garlic and black vinegar | 35

Steamed Cone Bay barramundi, ginger and spring onion sauce | 42

Fujian style blue swimmer crab and scallop fried rice, house made XO sauce |45

Whole flounder, charred green garlic stems, crispy pork, chilli and black bean sauce | 40

Xinjiang spiced lamb ribs, sweet and sour bullhorn peppers, garlic sesame sauce and baby cos | 46

Pork jowl char sui, radicchio, ginger spring onion relish, spring onion pancake | 46

 

New seasons Chinese vegetables- Stir fried with garlic and aged shao xing  | 20

Lee Ho Fook fried rice | 12

Steamed Jasmine rice | 5

We offer a Banquet Menu for 2 people and above

BANQUET/VEGAN BANQUET 88 | with wine pairing 158

 

ADVANCE ORDER SIGNATURE

REQUIRES 24 HOURS NOTICE

Spanner crab Peter Gilmore style- Hand picked live spanner crab, faux shark fin egg noodles with prawn floss and house made XO sauce | $18/100g

 

 

SWEETS AND DESSERTS

 

3 COURSE VEGAN DESSERTS 15 | with pairing 25

3 COURSES DESSERT SELECTION 18 | with pairing 28

 

Osmanthus and botrytis custard, burnt caramel | 7

Coconut and lime sorbet, lychee jelly and pink salt | 6

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

Dark chocolate pave, Hennessy XO, big red robe oolong tea and roasted rice ice cream| 16

Dark chocolate, cherry and black miso mignardises | 8

White peach granita, raspberry and salted plum | 6

 

 

CHEF VICTOR LIONG

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

(Sunday incurs 10% surcharge)