SNACKS & APPETISERS

Seasonal pickles 16
Roasted kimchi & spring onion flatbread 16
Hervey Bay scallop, lemon & kombu butter 12
Korean rice cakes, sesame, sweet chilli 12

RAW BAR

Sydney rock oyster, seaweed & shallot vinegar 6
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
Vegetable dumplings, red vinegar, shiitake 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
Poached Ballina prawn salad, crisp spring vegetables 32
Marinated octopus, nori, shishito 26
Noosa Heads 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, preserved soy bean, spring vegetables 54
Roasted half chicken, sweet corn, green chilli, shanxi vinegar 46
Slow-cooked lamb shoulder, roasted cherry tomatoes & coriander, Yuxiang sauce 65
Stockyard rump cap 260g, asparagus, black pepper & coriander sauce 56
Grilled Wagyu ribeye 1.1kg, accompaniments 220

SIDE DISHES

Sesame cucumber, coriander & white soy 12
Cold braised spinach & mustard oil 15
Iceberg wedge salad, smoked green chilli 10
Chinese broccoli, sugar snap peas 16
Steamed short grain rice 8
Seasoned French fries 12

DESSERTS

House made honeydew melon sorbet, toasted rice gelato 18
Valrhona chocolate, caramelised miso, peanuts & sesame 20
Pineapple granita, pomelo, coconut sorbet 12
Strawberry & umeshu meringue, yuzu sorbet 18
Matcha & chocolate cookies 10