Chilli mushroom wontons (veg)

Filled with shitake and swiss brown mushrooms, garlic chives and tofu covered with a spicy mushroom garlic sauce

Ginger pork

Lightly battered pork balls served with a lime chilli sauce

Mapo money bags

Filled with local tiger prawns, fresh fish & squid served on a peanut puree

Tempura oysters

Lightly battered local oysters served with Korean tartare sauce; One Piece

Scallops (g)

Sashimi grade grilled scallops served with pan fried asparagus green beans, topped with Chung Jae’s tartare sauce and a drizzle of truffle oil

Yook hwe (g)

Korea’s version of steak tartare- julienne sliced scotch fillet tossed in soy and sesame oil served on local fuji apple with egg yolk then topped with a flame ignited by a splash of Bacardi 151

Vegetarian (g)

Bulgogi beef

Chicken

Tempura chicken

Local tiger prawn (g)

Combination: Chicken and beef

Combination: Prawn and Asian salad

Tender duck fillet

Marinated duck breast, oven baked and served with string beans on a sweet pumpkin puree and confit of garlic topped with Chung Jae’s creamy basil sauce.

Kinky chicken

Tempura chicken breast drizzled with honey mustard mayonnaise sauce with a taste of fresh garden salad

“Star of sea” Tasmanian atlantic salmon (g)

Twice cooked, pan seared & oven baked with SA lake salt and local prawns on a potato croquette with bok choy in a coconut based sweet soy

Fresh barramundi

Oven baked crispy Darwin barramundi fillet served with Goolwa cockles, broccolini, bok choy & capsicum in Chung Jae’s delicate curry sauce

Tempura prawns

Local tiger prawns cooked tempura style served with Korean tartare sauce and a traditional fan garnish, then drizzled with a tasty mix of scallops and diced beans.

Spicy seafood

Amazing combination of black shell mussels, green shell mussels, local prawns, Aussie squid and scallops cooked with cabbage and onions in a rich chilli sauce, topped with a tempura bugtail.

SA black angus eye fillet – fire in beef

SA black angus eye fillet marinated in Italian olive oil, Korean black raspberry (Bokbunja) and sweet soy sauce on a bed or pumpkin puree with broccollini and eggplant muchim

Jaeyuk gui – pork volcano

Thin slices of chargrilled pork belly tossed with tasty kransky in a chilli coconut sauce with carrot, onion, chilli, spring onion, fried onions, and Thai basil served in a whole red capsicum

Coffee pork spare ribs

Twice cooked succulent marinated java pork ribs, slow cooked for four hours then grilled over coals and served with a drizzle of delicate sweet soy & coffee sauce with a taste of garden salad

Mapo “grand” Platter

Mouth-watering combination of kinky chicken, SA Black Angus and Coffee Pork Ribs, a great choice if you can’t decide

Korean tradition side dishes (inc kimchi)

Wok tossed Asian vegetables

Pan-fried mushrooms with creamy teriyaki sauce

Steamed medium grain rice

Small / Large

Baileys icecream

Homemade baileys, chocolate and pistachio ice-cream served with a caramel baileys sauce

Chocolate pudding (g)

Rich chocolate pudding served with creamy vanilla ice-cream and hot fudge

Crème brulee

Creamy custard dessert topped with torched caramel

Citrus bliss

Creamy cocoa sponge surrounded by lemon mousse and praline cream encircled with toasted almonds and crowned with a chocolate coin

Hazelnut dream

Delicious hazelnut praline mousse combined with a delicate rum and raisin cream domed on a crunchy hazelnut base

06 Paulettes Late Harvest Riesling

Dessert wine recommendations: G / B

09 Pertaringa Moscato

Dessert wine recommendations: G / B

06 Woodstock Botrytis Semillon

Dessert wine recommendations; B

Grilled Japanese scallops served with a sour potato salad and drizzled with truffle oil

10 Cave Vinicole Hunawihr Riesling

Dried caramelised squid in a butter soy sauce

10 Pichler Krutzler “Frauengarten” Gruner Veltliner

Korean Kimchi with a rice ball and toasted seaweed

Korean Soju (rice wine)

Tempura style chicken breast drizzled with honey mustard sauce

07 Henschke “Lenswood Croft” Chardonnay

Succulent coffee pork spare ribs with a fresh salad

08 Massena “Moonlight Run” Grenach Shiraz Mataro Cinsaut

Black Angus Eye Fillet drizzled with ginger flavoured teriyaki sauce

09 St Hallett “Blackwell Shiraz”

Baileys and pistachio icecream

10 Petaringa Moscato

Wntons filled with shitake and swiss brown mushroom, garlic chives and tofu covered with a spicy mushroom garlic sauce

Lightly battered pork balls served with a lime chilli sauce

Sashimi grade grilled scallops served with pan fried asparagus & green beans, topped with Chung Jae’s tartare sauce and a drizzle of truffle oil

Oven baked Darwin barramundi fillet served with broccolinni, mushrooms & capsicum in a chilli, creamy sour sauce

SA Black Angus eye fillet (9 days old) marinated in Italian olive oil, Korean black raspberry (Bokbunja) and sweet soy sauce, with tasty string beans, brocollini and eggplant

Thin slices of chargrilled pork belly tossed with tasty kransky in a chilli coconut sauce with carrot, onion, red capsicum and thai basil

Crispy tempura chicken breast drizzled with honey mustard mayonnaise sauce with a taste of fresh garden salad

Chocolate pudding (g)

Rich chocolate pudding served with creamy vanilla icecream and hot fudge

Crème brulee

Creamy custard dessert topped with torched caramel