EAT & DRINK
 

 

 

 

AW19 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

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

Silken tofu, trout roe, Shilin night market sauce and spring onion pancake | 18


Raw Hiramasa kingfish, tamari onions, nasturtium and rice vinegar | 25

Yunnan style raw beef, fragrant herbs, rice paper and cured beef | 26

“Taiwanese Beer Hall Clams”, pippies, chili, white pepper and steamed rice noodles | 26

Crispy eggplant, spiced red vinegar| 22

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

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

 

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

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

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

Wagyu beef short rib, red wine miso, soy candied carrots, black vinegar mustard (350g) | 72

 

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

Braised daikon, mushroom master stock and mock conpoy | 12

Lee Ho Fook fried rice | 12

Steamed Jasmine rice | 5

We offer a Banquet Menu for 2 people and above

BANQUET/VEGAN BANQUET 88

 

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

{Please email or call us to pre-order. Spanner crab size will vary}

 

SWEETS AND DESSERTS

 

CHEFS SELECTION VEGAN DESSERTS 18

CHEFS SELECTION DESSERTS 18

 

Jasmine tea custard, burnt caramel | 7

Black rice, taro ice cream, black sugar | 8

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

Chocolate mignardise, miso and cherry | 8

 


CHEF VICTOR LIONG and DANIEL GORDON

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

(Sunday incurs 10% surcharge)