Tasting Menu

180 per guest

Baby Cucumber
cashew cream, Sichuan chilli crisp

Pickled Spring Bay Mussels
fennel pollen, Lanzhou chilli oil, nasturtium vinegar

Prawn Toast
sea urchin, green garlic and salted yolk butter

4 Dances of the Sea

Abrolhos Island Scallop
pickled black fungi, aged black vinegar, shiso

Ora King Salmon
black bean and orange dressing

Grilled Calamari
pickled mustard greens, ginger and dried chilli

Kashgari Spiced Tuna
garlic roasted eggplant, pine nuts, aged black vinegar

Steamed Toothfish
organic silken tofu, ginger and spring onion oil

Porterhouse MBS 6+ Wagyu Striploin
cooked over charcoal, served with bibb lettuce, seaweed, Dongbei short grain rice and house condiments

Jasmine Rice Ice Cream
red bean and chestnut, warm cocoa caramel

Petit Fours and Mignardise

Beverage Pairing

6 Course Menu Wine Pairing – 100
Chinese Tea Pairing – 50
Additional Course Pairing – see wine list
Additional Chinese Tea Pairing – 8 per course

Please note: menus are sample only and subject to change.

Lunch Menu

KALUGA CAVIAR
Sourced from the pristine waters of Qiandao Lake in the Zhejiang Province of northern China, served with the pinnacle of Chinese cuisine.

Frosista Kaluga Caviar with Peking Duck – 19ea
30g Frosista Kaluga Caviar with 6 pieces of Peking Duck – 240

BABY CUCUMBER (2pc) – 12
cashew cream, Sichuan chilli crisp, aged black vinegar

PICKLED SPRING BAY MUSSELS (2pc) – 16
chilli, fennel and nasturtium vinegar

PRAWN TOAST (2pc) – 26
paradise prawn, green garlic and salted egg yolk butter

BING FLAT BREAD – 18
milk curds, charred spring onion and seaweed paste

PICKLED BLACK FUNGI – 24
mung bean noodles, red skin peanuts and chilli oil

KASHGARI SPICED TUNA – 34
garlic eggplant, pine nuts, aged black vinegar

ORA KING SALMON – 30
black bean and orange dressing

CRISPY EGGPLANT – 29
spiced red vinegar

LEE HO FOOK PEKING DUCK
64 half | 120 whole
Maltose glazed, 10-day dry aged duck from Victoria, slow roasted and served with
steamed pancakes, quince hoisin sauce and traditional accompaniments.
We cook each duck to order – please allow 35 mins

PREMIUM AUSTRALIAN SEAFOOD
Sourced sustainably and live from the coasts of Australia, limited portions.

Southern Rock Lobster XO Sauce – 164 | 290
shellfish essence and chives

Handpicked Mud Crab Rolled Rice Noodles – 130 | 210
ginger and shallot sauce

Yunnan Style Murray Cod – 62
chilli cumin spice, garlic and chilli oil

Steamed Glacier 51 Toothfish – 59
silken tofu, ginger and spring onion oil

XO Pippies (300g | 600g) – 44 | 86
rolled rice noodles, Chinese donuts

Kung Pao Skull Island Prawns – 74
knife cut noodles, garlic stems, dried chilli and cashew nuts

Fujian Style Crab and Scallop Fried Rice – 38
house made XO sauce

Stir Fry King – 28
flat bean, taro, cashew and memories of Hong Kong

Jade Vegetable Fried Rice – 18
gai lan and preserved olive

FROM THE GRILL
Cooked over charcoal, all served with bibb lettuce, seaweed,
house condiments and short grain rice

Rib Eye – 130
on the bone (450g)

Wagyu – 185
striploin (200g)

Angus – 78
porterhouse (300g)

HOUSE CONDIMENTS
Ginger, shallot & wasabi | Peanut, sacha & sesame
HK style black pepper | Chinese BBQ spice

Cumin Lamb Belly Skewer – 32
green chilli and herbs (160g)

Aurum Pullet Hen – 38 | 68
Chinese BBQ spice (half | whole)

Salt and Pepper Chips – 17
memories of London Chinatown

Chinese Jade Vegetables – 16
ginger and garlic

Wombok Cabbage – 16
hot mustard sesame dressing

Steamed Shortgrain Rice – 6pp

DESSERTS

Jasmine Tea Infused Custard – 9
burnt caramel, almond cookies

Mango Pudding Sorbet – 20
passionfruit granita, pomelo and frozen coconut

Jasmine Rice Ice Cream – 21
red bean and chestnut, warm cocoa caramel

Dark Chocolate Pavé – 23
roasted rice tea ice cream

Frozen Yoghurt – 26
memories of Beijing
for 2 to share

Please note: menus are sample only and subject to change.