EAT & DRINK
 

SPRING 2017

 

Smoked eel, foie gras, candied kombu and pink peppercorn | 4

Warm Hervey Bay scallop, silken tofu, and soy brown butter | 9

Chong Qing style chicken crackling | 10

Steamed organic tofu, house made vegan XO sauce, white soy and roasted chilli oil | 9

Black fungi, garlic cucumbers and aged black vinegar | 12

Raw kingfish, ginger pickled kohlrabi, spring onion dressing | 16

 

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

Porcini braised Chinese mushrooms, gailan leaves and jerusalem artichokes | 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

Grilled Wagyu, charred spring onions, Hunan style kale and edamame, baby cos | 26

 

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

Fujian style blue swimmer crab and scallop fried rice, house made XO sauce |42

Grampian maltose glazed slow roasted duck, star anise and cinnamon sauce |

half 36/ whole 68

 

Stir fried new seasons asparagus, ginger and shao xing rice wine | 12

Lee Ho Fook special fried rice w/prawns and lup cheong | 15

Steamed Jasmine rice | 5

 

Tres Leches - St David's dairy buttermilk and evaporated milk soaked sponge, coconut mousse, mango jelly, and coconut sorbet | 16

Jasmine tea infused custard, strawberries, pink peppercorn, rose and hawthorn syrup | 8

Chocolate, cherry and miso mignardise | 8

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

 

 

 

 

 

CHEF VICTOR LIONG

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

(Sunday incurs 10% surcharge)