SPRING LUNCH
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 | 12
Chinese potato salad, enoki mushrooms, dill and garlic dressing | 18 Spicy wagyu beef tartare, puffed rice, cucumber, seaweed and Sichuan flavours | 23 “Typhoon Shelter” style - chilli salt and pepper two textures of tofu| 18 Crispy eggplant, spiced red vinegar| 20 Steamed organic silken tofu, house made vegan XO sauce, roasted chilli oil |20 Buddha’s delight- charred corn, garlic stem, peanuts and smoked daikon sang choi bao | 25 Shiitake braised Chinese mushrooms, gai lan and Jerusalem artichokes | 26
Char siu pork jowl, ginger and spring onion | 28 Crispy skin Shangdong style chicken, chilli, garlic and black vinegar | 29 Steamed Cone Bay barramundi, ginger and spring onion sauce | 34 Whole flounder, charred green garlic stems, crispy pork, chilli and black bean sauce | 35
New seasons Qui’s Farm Chinese vegetables- Stir fried with garlic and aged shao xing | 18 Lee Ho Fook fried rice | 10 Steamed Jasmine rice | 5
Osmanthus custard, burnt caramel | 7 Pumpkin seed ice cream, pumpkin jam, kombu and cocoa | 8 Dark chocolate pave, oolong tea, Hennessy XO and roasted rice ice cream | 16 Chocolate mignardise, miso and cherry | 8
