Restaurant Month 2017

Dinner and lunch menu
$95 per person for four shared courses
Minimum of two people per booking

STARTERS

Fruit wood-roasted Peking Duck (Crispy duck skin roll, pancake, condiment)
Boiled chicken, spicy chilli oil, bean sauce
Deep-fried soft shell crab, oatmealcrispy egg yolk

Recommended wine match:
Huia, Blanc de Blancs, 2010, Marlborough. $15 per glass

SOUP
Superior Broth with king crab meat, fresh fungus 

MAINS

Sichuan-style wok-fried U10 prawns
Sautéed beef tenderloin, black pepper sauce
Quick-fried string bean, Hong Kong olive
Huami XO chilli fried rice, shrimp, squid


Recommended wine match:
Mt. Beautiful Pinot Noir, 2015 North Canterbury. $13 per glass
or
Henschke ‘Keyneton Euphonium’ Shiraz, 2012, Barossa. $29 per glass

DESSERT
Mango pudding, roast pineapple, coconut kaffir lime ice cream


Recommended wine match:
Fromm Riesling Spätlese, 2014, Marlborough. $11 per glass