EAT & DRINK
 

 

 

 

WINTER 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 | 15

 

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

Spicy Wagyu beef tartare, puffed rice, cucumber, seaweed and Sichuan flavours | 25

“Typhoon Shelter” style - chilli salt and pepper two textures of tofu| 18

Crispy eggplant, spiced red vinegar| 20

 

Steamed organic tofu, house made vegan XO sauce, white soy and roasted chilli oil | 22

Buddha’s delight- charred sweet corn, garlic stems and smoked daikon sang choi bao | 22

Shiitake braised Chinese mushrooms, gai lan and Jerusalem artichokes | 28

Crispy skin chicken Shangdong style  , chilli, garlic and black vinegar | 30

 

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

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

Whole Murray cod, Goolwa pippies, spicy chilli bean sauce, charred garlic stems and green chilli | 46

Xinjiang spiced lamb ribs, sweet and sour bullhorn peppers, garlic sesame sauce and baby cos | 42

Pork jowl char sui, radicchio, ginger spring onion relish, spring onion pancake | 42

 

New seasons Qui’s Farm Chinese vegetables- Stir fried with garlic and aged shao xing  | 18

Lee Ho Fook fried rice | 10

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 custard, burnt caramel | 7

Guava sorbet, rosehip and rhubarb jelly, salted plum and raspberry | 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

 

 

CHEF VICTOR LIONG

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

(Sunday incurs 10% surcharge)