EAT & DRINK
 

 

 

MOTHERS DAY LUNCH BANQUET

Sunday 13th May

68 BANQUET I with pairing 118

 

Black fungi, garlic cucumbers and aged black vinegar

Raw hiramasa kingfish, ginger pickled enoki mushroom, avruga, dill and wonton crisps

 

Crispy eggplant, spiced red vinegar

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

 

Steamed Cone Bay barramundi, ginger and spring onion sauce

OR

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

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

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

 

Osmanthus custard, burnt caramel

 

 

 

AUTUMN 2018

BANQUET/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 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, baby spinach and jerusalem artichokes | 28

Shangdong style crispy skin spatchcock, chilli, garlic and black vinegar | 29

 

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

Slow roasted maltose glazed duck, star anise and cinnamon sauce | 40

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

Qui’s Farm choi sum- Steamed with vegan oyster sauce, garlic oil | 10

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

 

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)