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Lunch & Dinner

A LA CARTE

SMALL PLATES

Baby cucumber, cashew cream, Sichuan chilli crisp, aged black vinegar (2pc) |  12

Grilled oyster & scallop with Chinese BBQ spice, brown butter (1pc) | 11

Pickled Spring Bay mussels, chilli, fennel, nasturtium vinegar (2pc) (A) | 16

Pickled black fungi, mung bean noodles, red skin peanuts, chilli oil | 24

Prawn toast, sea urchin, green garlic and salted egg yolk butter (2pc) (A) | 26

Pan-fried pork & hispi cabbage dumplings, black vinegar, house-made chilli oil | 27

Spicy Sichuan ma po tofu, soy milk custard | 28

Crispy eggplant, spiced red vinegar | 29

Ora King salmon, black bean & orange dressing (I) | 30

PREMIUM AUSTRALIAN SEAFOOD

Sustainably sourced, limited availability

Southern rock lobster, XO sauce, shellfish essence, chives (A) | 164 half | 290 whole

Handpicked mud crab, rolled rice noodles, ginger & shallot sauce (A) | 130 half | 210 whole

Steamed Glacier 51 toothfish, silken tofu, ginger & spring onion oil (A) | 59

XO pippies, rolled rice noodles, Chinese donuts | 44 (300g) (A) | 86 (600g)

Kung pao Skull Island prawns, knife-cut noodles, garlic stems, dried chilli, cashew nuts (A) | 74

FROM THE GRILL

Cooked over charcoal, served with bibb lettuce and short-grain rice

Riverina short rib | 78
Black garlic glaze
Ginger, shallot and wasabi condiment

Striploin on the bone (500g) | 130
BBQ shishito, HK-style black pepper

Yunnan-style grilled baby barramundi (A) | 52
BBQ spice, garlic chives

Kashgari mixed grill | 76
Cumin-spiced lamb rump & rib, chilli eggplant

SIGNATURE DISHES

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.

Please allow 35 minutes.

Black Pearl Oscietra Caviar (I)

Black Pearl Oscietra Caviar with Peking duck (I) | 19 each

30g Black Pearl Oscietra Caviar with 6 pieces of Peking duck (I) | 240

Sourced from the pristine waters of Qiandao Lake in Zhejiang Province, China.

RICE & VEGETABLES

Fujian-style crab & scallop fried rice, house-made XO sauce (M) | 38

Stir fry king, flat bean, taro, cashew, memories of Hong Kong | 28

Jade vegetable fried rice, gai lan, preserved olive | 18

DESSERTS

Jasmine tea infused custard, burnt caramel, almond cookies | 9

Mango pudding sorbet, passionfruit granita, pomelo, frozen coconut | 20

Jasmine rice ice cream, red bean, chestnut, warm cocoa caramel | 21

Dark chocolate pavé, cocoa nib, black sesame, hazelnut ice-cream | 23

Frozen yoghurt, memories of Beijing | 26 (for 2 to share)

Seafood key: (A) – Australian (I) – Imported (M) – Mixed

All items are limited. Sharing is encouraged.

Please inform staff of any dietary requirements or allergies.

Menu subject to change.