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LUNCH

Available 11:30 – 3:30 Tuesday to Sunday

Te Matuku Bay Oysters 薑蔥生蠔 steamed with ginger and spring onion or natural with soy sauce and mandarin vinegar

San Choy Bao 生菜包

4 for 14 6 for 19 12 for 37

17

marinated free range chicken, stir-fried with shitake mushroom, water chestnut, celery & spring onion served in crisp lettuce cups

Yin Yang Prawns 鴛鴦蝦球

18

wok-sautéed with shallots and 5 spice sea salt and shallow-fried in light egg batter with ginger and red rice vinegar reduction

Smoked & Grilled Tofu 三菇扒豆腐

17

with shitake & button mushrooms, black cloud fungus, Shao Xing wine, oyster sauce, ginger, garlic and sesame oil

Angus Beef Fried Rice 生炒牛肉飯

15

with free range egg, spring onion and iceberg lettuce

Free Range Pork Broth 担担麵

17

with wheat noodle, Sichuan chilli oil, sesame paste and bamboo shoots

Crispy Aubergine 魚香茄子 with a sauce of pickled red lantern chilli, ginger, garlic and Chinkiang vinegar and spring onion

17


LUNCH

Available 11:30 – 3:30 Tuesday to Sunday

Wok-Seared Game Fish 生煎海魚

18

with spring onion, ginger, spiced soy sauce and shrimp dust

Free Range Gong Bao Chicken 宮寶雞丁

18

with Sichuan pepper, dried chilli, cashew nuts, spring onion and dark rice vinegar

Sichuan 5 Spiced Duck 香酥鴨子

30

with a glaze of lychee, red China berries, ginger and Sichuan pepper

Wok-Braised Market Fish 山椒滑魚 with pickled green and dried wild chilli, spring onion, ginger and baby bamboo shoot

25


LUNCH

Available 11:30 – 3:30 Tuesday to Sunday

Sides Steamed Jasmine Rice 茉莉香飯 Fried Rice 菜香炒飯

3.5 6

with bok choy and ginger

Fried Rice Noodle 家鄉炒米

8

with Chinese sausage and Shitake mushrooms

Wok Tossed Bok Choy 蒜蓉白菜

6

with sesame oil and garlic

Dessert Cantonese Style Longan Sweet Tea 圎肉茶

10

with Chinese yam, lotus seed and quail egg

Sweet Sticky Rice Dumplings 杏仁湯丸 filled with Chinese almond, sesame and green tea with Northern almond purée

10


LUNCH

Available 11:30 – 3:30 Tuesday to Sunday

Two Course Set Menu Wok-Fried Cloudy Bay Surf Clams XO 醬炒蜆 with minced pork, XO sauce, ginger, garlic and Shao Xing wine or

Spiced Ox Tripe & Coriander Salad 麻辣牛肚 with chilli, garlic and sesame oil, served with Sichuan style baby bamboo shoot or

Silken Tofu 酒釀豆腐 with wolfberry and slow-poached free range egg yolk

Wok-Tossed Marlborough Squid 蝦醬鮮魷 with spring onion and shrimp paste or

Poached Free Range Chicken 沙薑雞 with sweet soy and garlic jelly, coriander and ginger or

Crispy Aubergine 魚香茄子 with a sauce of pickled red lantern chilli, ginger, garlic and Chinkiang vinegar and spring onion

Served with Steamed Rice 茉莉香飯

20


Ancestral Lunch Menu