SNACKS & APPETISERS

Szechuan pickled vegetables 10
Kimchi & spring onion flatbread 16
Roasted Tasmanian scallop, kombu butter 12
Fried shishito peppers, sesame, sansho 15

RAW BAR

Sydney rock oyster, seaweed & shallot vinegar 7
Local yellowfin tuna, blackened chilli & daikon 28
Goldband snapper, ponzu & lemon 28
Raw beef, yuzu kosho, black sesame & tofu cracker 23

DUMPLINGS & BAO

Moreton Bay bug toast 12
Shiitake & Chinese cabbage dumplings, vegetable XO 18
Prawn & chicken dumplings, chilli vinegar 24
Northern style lamb pastry, fermented chilli 18
Crispy duck, salt cured, spiced & twiced cooked, served with steamed bread and condiments 42

SMALL PLATES

New England lobster roll 24
Spring Bay mussels & Ballina pippis, golden Shaoxing, garlic oil 26
Marinated octopus, nori, shishito 26
Heritage tomatoes, sesame & green chilli 24
White cut chicken salad, pickled cucumber, house-made crispy chilli 26

LARGE PLATES

Shimeji & lion’s mane mushrooms, baked rice, fried garlic 42
Steamed Murray cod, ginger shallot, nori & aromatic soy 54
Roasted half chicken, sweet corn, green chilli, Shanxi vinegar 46
Grain-fed striploin, sansho pepper, yuzu mustard, wild cress 68
Slow-cooked lamb shoulder, roasted cherry tomatoes & coriander, Yuxiang sauce 65
Stockyard ribeye 800g, accompaniments 155

SIDE DISHES

Gai lan, sugar snaps, fried garlic 16
Iceberg wedge salad, smoked green chilli 10
Steamed short grain rice 8
Cold braised spinach & mustard oil 15
Seasoned French fries 12

DESSERTS

House-made dark star cherry sorbet, pistachio gelato 18
Valrhona chocolate, caramelised miso, peanuts & sesame 20
Pineapple granita, Kensington pride mango, coconut 12
Strawberry & umeshu meringue, yuzu sorbet 18
Matcha & chocolate cookies 10