- Lemon Sole $Market Value
Lightly battered then wok fried and accompanied with spring onion, garlic and fresh chili.
- Three kinds of mushroom with seasonal vegetable $18.00
Stir fried enoki, Chinese and ling-gi mushrooms with fresh vegetable in Cantonese style.
- Ko Po Chicken $18.00
Szechuan pepper corns, heaven facing chili and cashew nut.
- Eggplant with spicy salt $16.00
Lightly battered eggplant and garnished with five spicy salt and fresh chili.
- Wasabi Filet Steak $23.00
Pan fried slices scotch filet, finished with a touch of homemade wasabi sauce.
- Lamb Cutlet $30.00
Lamb cutlets marinated in the Chef’s secret ingredients, pan fried and dressed in a special teriyaki sauce.
- Basil Chicken $18.00
Stir fried chicken breast filet with fresh basil, ginger, capsicum and onion. Served in a hot pot.
- Duck in the Pool $30.00
Roasted Boneless Duck marinated in Chinese herbs, served with fresh plum sauce (limited servings per day).
- Sambal King Prawn $24.00
South Australian king prawn, sautéed in homemade sambal chili sauce.
- Beef Ribs in Honey Pepper $23.00
Marinated ribs in chefs special vegetable sauce. Stir fried the ribs with touch honey and pepper. .
- Lo Hon Style Braised Vegetables $18.00
Clay pot braised selection of vegetables including wood fungus, snow peas, seasonal vegetables and bean shoots on a bed of clear vermicelli.
- Yin Tai Chicken $17.00
Originating from Shantung Province, served with coriander, spring onion, fresh chili, ginger and special soy sauce.
- Scallop with Eggwhite $36.00
Quick wok the eggwhite and scallop with touch of oil. Garnish with fish sauce