Our food is designed for the shared table. The hottest dishes are printed in red. PICKLES To awaken the palate and to cool the fire Cabbage and radish 8 Cucumbers with smashed garlic and ginger 9 GUA BAO Chinese sandwich (1 piece) Gua bao with white cut chicken and pickles 9 Gua bao with prawns, pickles and XO 9 Gua bao with roast pork belly and chilli paste 9 DUMPLINGS & THINGS Crystal vegetable dumplings 11 Chive and egg dumplings 9 Har Gow steamed prawn dumplings 12 Prawn wontons with aged black vinegar dressing 12 Prawn and scallop siu mai with flying fish roe 12 Lobster siu mai 12 Fried prawn wonton 12 Chicken and black fungi pot stickers 11 Northern style lamb and fennel dumplings 11 Hunan style BBQ pork buns 12 Northern style pan fried pork buns 9 Shallot pancakes 11 Prawn and scallop spring roll 12 Prawn toast with Spice Temple sweet and sour sauce 12 Rice noodle roll with spanner crab and black bean 16 Lamb and cumin pancake 16 Pork balls with XO sauce 9 Seasoned with an unmistakable Chinese flavour, these unique and truly special dishes are driven by my long fostered passion for Asian Cuisine. Balance and Harmony by Neil Perry, signed copies available for $89 SMALL PLATES Salt and pepper tofu with spicy coriander salad 19 Fried eggplant with spicy ginger and garlic dressing 19 Steamed eggplant with three flavours Garlic, coriander and sweet pork 19 Fried squid, Hong Kong Typhoon style 26 Egg custard with spanner crab and XO sauce 16 Hot and numbing dry Wagyu beef 22 Caramelised and smoked pork spare ribs 29 Spice fried chicken wings with heaven facing chillies 25 Tripe with black bean and chilli 12 Fried tripe with heaven facing chili salt 12 LARGE PLATES Steamed flathead, Jiangxi style Pickled mustard greens and turnip with chilli 39 Hot and fragrant prawns 42 Stir fried Spanner Crab with Chinese water spinach, Lap Yuk and salted chilli 55 Fish drowned in heaven facing chillies and Sichuan peppercorns Leatherjacket Sichuan style 39 Tea smoked half duck with mandarin pancakes 10pcs 45 Stir fried quail and peanuts with steamed egg custard Spicy, crunchy, creamy 38 Crisp skinned half chicken 28 LIVE FROM THE TANK Market Price BANQUET MENU #1 FOR THE ENTIRE TABLE Mud crab 1kg Pippies 250/500g Crayfish 1kg Add fried or boiled egg noodles 4 with a choice of: Four chillies Black bean and salted chilli Black olive and black bean dressing Ginger and shallot XO sauce Cucumbers with smashed garlic and ginger Cabbage and radish Cured Wagyu with garlic soy Spice fried chicken wings with heaven facing chillies Crispy school prawns with heaven facing chilli salt Steamed flathead, Hangzhou style VEGETABLE DISHES Hot pot of fresh shiitake, oyster, enoki and wild Chinese mushrooms, Yunnan style 39 Steamed Chinese broccoli with house made oyster sauce 12 Greens stir fried with garlic 12 Baby greens stir fried with bamboo pith and garlic 16 Baby peas stir fried with soy beans, mustard greens and twice cooked pork belly 14 Steamed pumpkin with Sichuan black bean sauce 16 RICE Fried rice with conpoy 18 House style fried rice 18 Lap Yuk, pea and salted chilli Steamed rice 3 pp with a choice of lemon or ginger and shallot or black vinegar Three shot chicken Beer, chilli and soy 38 Kung Pao chicken NOODLES Sichuan peppercorns, heaven facing chillies and cashews 38 Handmade egg noodles with XO and bacon 20 Yellow noodles with braised Wagyu, chilli and Sichuan peppercorn 24 Lucky duck noodles with pickled vegetables 24 Crispy Chow Mein Australian Chinese style with pork relish 22 Hunan style pork belly with fresh and dried chillies, snake beans and mushroom soy 38 Hot, sweet, sour and numbing pork Chilli, sugar, black vinegar and Sichuan peppercorn 38 Stir fried grass fed beef fillet with cumin and fermented chilli 45 Shredded Wagyu, dried chestnuts and black fungi with red vinegar and fried tofu 45 TEA SELECTION Silver needle 8 West Lake Lungchin 7 Jasmine pearls 8 Yellow gold Oolong 5 Pu’Er many years standing 6 Lychee red 5 Organic Bohea Lapsang 7 Blackcurrant and hibiscus 6 Spice Temple fresh ginger and lemon 6 Fresh handpicked mint leaves 5 $75 per person Bamboo pith and black vinegar Northern style stir fried pork with snow peas and salted olive Kung Pao chicken Sichuan peppercorns, heaven facing chillies and cashews Steamed Chinese broccoli with house made oyster sauce Pineapple granita with coconut meringue BANQUET MENU #2 FOR THE ENTIRE TABLE $95 per person $55 for matching wines per person (120mls pour) Cucumbers with smashed garlic and ginger Cabbage and radish Smoked chicken, pickled daikon with ginger and shallot Fu Qi style braised pork with pickled beetroot and mint 2013 Malvasia Blend, Jiasik, IGT, Friuli-Venezia Giulia, Italy Fried squid, Hong Kong Typhoon style Stir fried spanner crab with Chinese water spinach and lap yuk 2009 Riesling, Zilliken Estate, Mosel, Germany Braised pork belly with Tianjin preserved cabbage and quail eggs Shredded Wagyu, dried chestnuts and black fungi with red vinegar and fried tofu Baby greens stir fried with bamboo pith and garlic 2011 Lagrein, Abbazia di Novacella, Alto Adige, Italy Pavlova with strawberries and passionfruit 2010 Semillon, Les Lions de Suduirant, Sauternes, France (75 mls) All credit card payments will incur a 1.65% processing fee. For tables of 10 or more guests, your bill will include a recommended service charge of 10%. This service charge is at your discretion. Patrons with food allergies or dietary requirements, please inform your waiter prior to ordering. Although we will endeavor to accommodate your dietary needs, we cannot be held responsible for traces of allergens.
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