EAT & DRINK
 

 

EXPRESS NOODLE LUNCH MENU

NOODLES and BEER $25

Sichuan style spicy pork Dan Dan noodles

LAMB NOODLES and BEAUJOLAIS $28

Xinjiang style cumin peppers and lamb noodles

RICE NOODLES and RIESLING $25

Wok fried king brown mushrooms and green garlic rice noodles

CLAM NOODLES and ROSÉ $35

Cantonese XO clams and crab meat egg noodles

MARKET SET $38

Showcasing the abundance of the season– our three course set menu comes with your choice of

either beer, wine or our house made fig leaf iced tea

 

SPRING 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, salted black bean, chilli and orange dressing | 24

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

“Taiwanese Beer Hall Clams” Pippies, chilli, 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 chicken, white soy, garlic and spring onion relish | 38

 Crispy master stock pork hock, black vinegar, white cabbage, black cabbage, white vinegar | 40

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

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}

 Slow roasted maltose glazed Aylesbury duck, served with a cinnamon and star anise sauce | 80 whole/40 half

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)