Menu | Porter House Precinct

Lee Ho Fook reimagines Chinese cuisine through a modern Australian lens – bold flavours, refined technique, and unexpected twists.

A La Carte

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 (2pcs), cashew cream, Sichuan chilli crisp, aged black vinegar
Pickled Spring Bay mussels (2pcs), chilli, fennel and nasturtium vinegar 16
Prawn toast (2pcs), sea urchin, green garlic and salted egg yolk butter 26
Bing flat bread, milk curds, charred spring onion and seaweed paste
Pickled black fungi, mung bean noodles, red skin peanuts and chilli oil
Kashgari spiced tuna, garlic eggplant, pine nuts, aged black vinegar
Ora King salmon, black bean and orange dressing 30
Crispy eggplant, spiced red vinegar 29

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, shellfish essence and chives 164 | 290
Handpicked Mud Crab rolled rice noodles, ginger and shallot sauce 130 | 210
Yunnan style Murray Cod, chilli cumin spice, garlic and chilli oil 62
Steamed Glacier 51 Toothfish, silken tofu, ginger and spring onion oil 59
XO Pippies (300g) 42 | (600g) rolled rice noodles, Chinese donuts 82
Kung Pao Skull Island Prawns, knife cut noodles, garlic stems, dried chilli and cashew nuts 74
Fujian style Crab and Scallop fried rice, house made XO sauce 38

ALL ITEMS ARE LIMITED – SHARING IS CARING – INFORM US ABOUT ALL ALLERGIES

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

RIB EYE on the bone (450g) 130
WAGYU Striploin (200g) 185
ANGUS Porterhouse (300g) 78

HOUSE CONDIMENTS
Ginger, shallot & wasabi | Peanut, sacha & sesame | HK Style black pepper | Green garlic & sesame

Cumin lamb belly skewer, green chilli and herbs (160g) 32
Aurum pullet hen, Chinese BBQ spice (half) 38 | (whole) 68

Salt and pepper chips, memories of London Chinatown
Chinese jade vegetables, ginger and garlic 16
Wombok cabbage, hot mustard sesame dressing 16
Steamed shortgrain rice 6pp

DESSERTS
Jasmine Tea infused custard, burnt caramel, almond cookies 9
Mango pudding sorbet, passionfruit granita, pomelo and frozen coconut
Jasmine Rice ice cream, red bean and chestnut, warm cocoa caramel 21
Dark Chocolate pavé, roasted rice tea ice cream 23
Frozen yoghurt, memories of Beijing 26

For 2 to share

Tasting Menu

180 PER GUEST

Baby cucumber, cashew cream, Sichuan chilli crisp
Pickled black fungi, mung bean noodles, peanuts and chilli oil
Prawn toast, sea urchin, green garlic and salted yolk butter

4 Dances of the Sea
Pickled Spring Bay mussels, fennel pollen, Lanzhou chilli oil, nasturtium vinegar
Kashgari spiced tuna, garlic roasted eggplant, pine nuts, aged black vinegar
Ora King salmon, black bean and orange dressing
Grilled calamari, pickled mustard greens, ginger and dried chilli

Crispy eggplant, spiced red vinegar
Supplement $18 for 2 people

Steamed toothfish, organic silken tofu, ginger and spring onion oil

Lee Ho Fook Peking Duck
10-day dry aged, slow roasted and served with steamed pancakes, quince hoisin and traditional accompaniments
Supplement $58 for 2 people

Porterhouse MBS 6+ Wagyu Striploin
Cooked over charcoal, all 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

Lunch Set Menu

68 PER PERSON

TO START
Pickled Spring Bay mussels, fennel pollen, Lanzhou chilli oil, nasturtium vinegar +8
Raw Pacific oyster, ginger vinaigrette +7
Baby cucumber, cashew cream, Sichuan chilli crisp, aged black vinegar
Bing bread, milk curds, charred spring onion and seaweed
Crispy eggplant, spiced red vinegar

SIGNATURE
XO pippies, Chinese donuts (300g) +42 / (600g) +82
Lee Ho Fook Peking duck (half) +64 / (whole) +120

Choose from (1 selection)
Steamed Murray cod, pickled mustard greens, enoki mushrooms and sweet basil
Kashgari pullet hen, chilli braised eggplant, fennel and lemon
Knife cut noodles, tofu, chilli braised eggplant, puffed chickpeas and new season’s vegetables
Crispy duck, watermelon, cashew nut praline, yuzu and plum dressing
Grilled lamb belly, cumin caramel, herb salad

All served with
Steamed Dongbei short grain rice
Wombok cabbage, hot mustard and sesame dressing, dried chillies
Fermented chilli and garlic braised greens

Dessert
Coconut pudding, pomelo and passionfruit granita

The story behind the food

With a dining menu from sister venue Infinity, Head Chef Guillaume delivers to bring traditional cuisine with a touch of the new world directly to your table.