Plate of pickles

Crispy master stock pig’s ear

Market fish sashimi with blackened chilli dressing

Ginger & lemongrass duck ham with Asian celery, nashi pear & matzukan

Sichuan chilli chicken wings

Slow roast pork belly, prawns, pomelo & jellyfish with nuoc mam

Sichuan chicken salad with cherry tomato, chilli & black vinegar

Hervey Bay scallop with kampot pepper, coriander & lime

Pork & prawn sui mai with flying fish roe

Prawn, asparagus & water chestnut dumpling with Chinese red vinegar

Pork & black fungi wonton with tomato, soy & coriander dressing

Pulled pork, steamed bao, sriracha mayo & crispy shallot

Pink snapper fillet with shitake, dashi & sea beans

Duck pancakes with hoi sin, cucumber & shallot

Grilled Dory with coconut sambal

Ranger’s Valley rump cap (250gm medium-rare) with eggplant & smoked tomato sambal

Prawn or pork san choy bau

Chilli lemongrass cuttlefish with garlic & chilli vinegar

Crispy lamb ribs with tamarind, chilli & plum

Salt & pepper prawns with chilli

Crispy chicken with ginger & lemon

Lemongrass & coconut Crystal Bay prawns with potato & baby corn

Five spice drunken lamb with pickled radish & spring onion

Bo Kho – spiced slow braise of wagyu beef shin

Soy braised crispy pork belly with chilli caramel

Vegetable san choy bau

Sichuan vegetable salad with cherry tomato, chilli & black vinegar

Salted eggplant with turmeric, tomato & long pepper

Wok fried Asian mushrooms with tofu, asparagus & fermented bean curd

Wok fried snow peas with garlic

Tomato fried rice with pickled mustard & green beans

Char sui pork & prawn fried rice

Choy sum with soy & sesame

Snow peas with lup cheong sausage

Steamed rice (per person)

Sour cherry & ginger parfait with toasted coconut

Caramelised pineapple cake with coconut ash crumble & liquorice ice cream

Strawberry Sichuan meringue with rose hip, hibiscus jelly & white chocolate, beetroot ice cream

Black sticky rice with seasonal fruit

Coconut sago

Petit fours of mah-jong chocolate and mandarin mochi