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

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

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

Lamb rump char sui with black pepper sauce, white miso cucumber and charred rhubarb, cashew cream | 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

 

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

 

3 COURSE VEGAN DESSERTS 18

3 COURSES DESSERT SELECTION 18

 

Jasmine tea custard, burnt caramel | 7

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

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

Chocolate mignardises, 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)