Roasted duckling and bean shoots noodle soup

Soya chicken and Asian greens noodle soup

Assorted seafood and Asian greens noodle soup

Mixed vegetables and mushroom noodle soup

Chicken broth with wonton and bok choy

Silken tofu with pork floss and century egg

Seared scallop, Chinese chorizo, sesame green pea purée and teriyaki sauce

Peking duck with shallot pancakes and Hoi Sin sauce

Bombay king prawn curry, naan bread and yoghurt dip

Quail marinated in char sui sauce, rocket, shaved pear and caramelised walnut

Crispy-fried egg plant with mizuna salad and ponzu dressing

Dim sum trio of BBQ pork bun, prawn har gow and siu mai

Natural with Thai inspired aioli

Deep fried with honey and sesame seeds

Steamed with scallop slice and XO sauce

Trio of the above oysters

Live lobster in ginger and shallot with chinese wine sauce

Live mud crab with Singapore chilli sauce

Live coral trout with ginger shallot soya sauce

Master stock simmered kurobuta pork belly, bok choy and Shanghai vinegar glaze

Wok-fried silken tofu with mixed mushroom and vegetable stir fry

Korean fermented sweet chilli baked fish fillet, squid and kim chi fried rice

Star anise soy poached chicken breast on ribbon rice noodle and kai lan leave

Traditional whole Peking duck

Half Peking duck

Fried flat noodle with prawn, squid and scallop in an egg flakes sauce

Stir fry kung po chicken with dried chill and cashew nuts

Eye fillet MSA Grainge beef with shitake mushroom, panko crumbed kumara and chilli jam

Lamb loin sautéed with leek and capsicum in Mongolian sauce

Crispy whole baby barramundi with Asian slaw and fermented black bean vinaigrette

Steamed jasmine rice

Coconut rice

Vegetarian fried rice

Combination Seafood fried rice

Chicken and Chinese sausage fried rice

Vegetarian stir fried shanghai noodles

Asian green stir fry

Chai latte panna cotta with raspberry jelly, glass tuille, cinnamon sorbet and fairy floss

Young coconut sago, vanilla infused strawberries, mango and lychee, dried pineapple and green tea sorbet

Tahitian lime curd, blood orange mousse, blood orange agar sphere, rice flour short bread and mandarin sorbet

Baked chocolate soufflé serve with infused cherry compote

Brandy snap cup of seasonal fruit and sorbet

Australian cheese served with fruit loaf, lavosh and condiments