(v)vegetarian (va)vegetarian alternative available
(gf)gluten free (ga)gluten free alternative available
Wild Mushroom Duck Breast
Double-broiled tender free range duck breast with mixed wild Asian mushrooms on a bed of steamed baby spinach, topped with a wild mushroom stock reduction.
Crispy Xiang Su Duck
Confit of free range duck maryland topped with a thin layer of taro mash then crispy fried, dressed with honey ginger infused Chinese aged vinegar.
Kung Po Chicken (ga)
Traditional spicy Szechuan Dish. Diced supreme of Chicken Sautéed in Garlic, Shallot, Chilli Soy Vinegar accompanied with roasted Macadamia Nut.
Pork Belly in Lotus Leaf
Slow-cooked pork belly with 3 kinds of soy sauce, rock sugar and mixed spices, wrapped in Lotus leaves with sticky rice.
Honey Mustard Fillet Steak (gf)
Diced beef eye fillet stir-fried in mild chilli, honey and mustard sauce, with sugar snap peas, King Brown mushrooms, Gingko nuts and red onion.
Massaman Beef Cheek (gf)
Beef cheek slowly braised in Thai Massaman spices and coconut milk until tender, partnered with roasted taro root and dressed with fried crispy onion.
Bi Feng Tang Ocean Trout(ga)
Lightly fried Ocean Trout fillet pieces coated in a thin tempura batter, wok tossed with chilli, shallot, onion and coriander.
Singapore Chilli Prawns (gf)
King prawns in our chef’s Singapore chilli sauce, served on rice noodle cake.
Dragon Cut Baby Eggplant (v)
Whole baby eggplant exquisitely cut and lightly fried and presented as a nesting dragon on crispy noodles, finished with a rich chilli, garlic and vinegar sauce.
Szechuan Green Bean (v)(ga)
Szechuan style cooked fresh green bean & smoked bean curd.
Golden Roasted Spatchcock (gf)
Almost deboned Roasted spatchcock served with creamy sriracha mayo
Manhan Lamb Ribs
Slow-cooked Lamb Ribs in ‘One Hundred’ spices, finished on the grill, served with carrot, coriander, pickled cabbage & 2 steamed Bao.