EAT & DRINK
 

SUMMER 2018

 

6 COURSES /VEGAN BANQUET 68 | with pairing 118

8 COURSES/VEGAN BANQUET 88 | with pairing 158

 

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 kingfish, ginger pickled kohlrabi, spring onion dressing | 26

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

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

Shiitake braised Chinese mushrooms and baby spinach | 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

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

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

Xinjiang Spiced lamb ribs, pickled fennel, shiso and sumac | 40

Ranger's Valley Wagyu (300g) Rump cap  (MBS6+) , Singapore style black peppers sauce | 46

Grampian maltose glazed slow roasted duck, star anise and cinnamon sauce | half 36/ whole 68

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

Lee Ho Fook fried rice | 10

Steamed Jasmine rice | 5

 

SWEETS AND DESSERTS

 

3 COURSE VEGAN DESSERTS 15 | with pairing 25

3 COURSES DESSERT SELECTION 18 | with pairing 28

 

Jasmine tea infused custard, burnt caramel | 6

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

Dark Chocolate brownie, chocolate mousse and matcha | 12

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

 

 

 

 

CHEF VICTOR LIONG

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

(Sunday incurs 10% surcharge)