- Lemon Sole (whole) $Market Value
Lightly battered then wok fried and accompanied with spring onion, garlic and fresh chili.
- Basil Chicken $18.00
Stir fried chicken tigh fillet with capsicum, fresh basil, ginger and onion served in a hot pot.
- Chatting Bun $26.00
Stir fried pork fillet with spring onion and few strips of preserved vegetable in a chefs secret sauce (sweet and chilli) DIY the fillet into the open bun.
- Duck in the Pool $30.00
Marinated duck in Chinese herbs and roasted for 45 minutes, deboned and served with fresh plum sauce.
- Eggplant with Spicy Salt $18.00
Lightly battered eggplant garnished with fice spicy salt and fresh chilli.
- Honey Pepper Lamb Hot Pot $30.00
Marinated the lamb fillet in chef's special sauce which is made from few different fresh vegetables, stir fried the fillet with a touch of honey and pepper.
- Ko Po Chicken $18.00
Szechuan pepper corn, heaven facing chilli and peanuts with chicken thigh fillet.
- Lamb Cutlet $30.00
Marinated lamb cutlet with chef's secret ingredients pan fried and dressed in a special teriyaki sauce.
- Sambal King Prawn $24.00
South Australian king prawn, sautéed in homemade sambal chili sauce.
- Scallop with eggwhite $36.00
Quick wok the eggwhite and scallop with a touch of oil, garnished with fish roe.
- Three kinds of mushroom $18.00
Seasonable vegetable with Abalone mushroom, Chinese mushroom and Enoli in Cantonese style.
- Wasabi Fillet Steak $24.00
Pan fried sliced scotch fillet finished with a touch of homemade wasabi sauce.
- Yin Tai Chicken $18.00
Lightly battered then deep fried and accompanied by spring onion, garlic and fresh chilli