MAIN COURSE.........

Hei Mi Duckling Fillet 24.00
Crispy roast duck fillets with a mixture of duck gravy and black peppercorn sauce served over a bed of Shanghai bok choy

Blood Orange Duck 24.00
Deep fried stewed half duck with five spice blood orange sauce

Miso Lamb Cutlets (5) 26.00
Pan-fried succulent Iamb cutlets with home made miso sauce

Malaysian Curry Lamb 22.00
Northern valley region spicy curry lamb served with fresh salad

Szechuan Chilli Eye Fillet Beef 24.00
Tender beef fillet pan-fried with diced Chinese greens in a Szechuan chilli sauce

Cantonese Eye Fillet Beef 24.00
Tender beef fillet glazed with our famous Cantonese sauce served on a hot sizzling plate

Tasmanian Grain-Fed Eye Fillet Beef 28.00
Pan fried diced aged fillet beef with sesame and sweet soy served over a bed of Chinese greens

Chou Zhou Chicken 22.00
This southern provincial Chinese dish combines Szechuan peppercorn & dried green leaves to create a taste of its own

Sweet Basil Chicken 22.00
Diced Chicken fillet stir fried with fresh basil leaves, a hint of fresh chilli, diced greens served in a hot iron pot

Crispy Fried Chicken 22.00
Crispy fried chicken on a bed of preserved pickles served with a tangy sesame sauce or spicy plum sauce

Wu Xi Pork belly Ribs 24.00
Stewed tender ribs with Chinese rose wine, grass fruit and rock sugar with seasonal greens

Fresh Crispy King George Whiting 26.00
Fresh whiting fillet in tempura batter sauteed with spicy salt and Chinese rice wine

Wild Barramundi Fillet 30.00
Steamed with traditional ginger & soya or black bean sauce

Salmon Fillet 26.00
Oven baked Salmon fillet with seasonal greens in a delightful creamy wolfberry sauce

Singapore Chilli Prawns 33.00
Freshly shelled king prawns with Chinese greens stir-fried in egg white chilli sauce

King Prawns in Wasabi Mayonnaise 33.00
Freshly shelled king prawns sauteed in a homemade wasabi mayonnaise sauce

Spicy Tamarind King Prawns 30.00
Freshly shelled king prawns sauteed with sun dried tomatoes in a tamarind chilli sauce

Seafood Udon 26.50
Udon noodles wok-tossed with seafood in a black peppercorn sauce served in a hot cast iron pot

Seasonal Greens (Chinese Broccoli or Shanghai Bok Choy) 18.80
Stir-fried or with oyster sauce

King Island Crayfish Market Price
Stir-fried with traditional ginger and spring onion or garlic and butter sauce

Snow Crab or King Island Crab Market Price
Stir-fried with Singapore Chilli or X.O. sauce

Whole Queensland Line Caught Coral Trout Market Price
Steamed with traditional ginger and soya or black bean sauce