A Table Full of Dumplings

Some things just belong on a Sunday, and dumplings are certainly one of them.
Our new Sunday menu draws inspiration from Hong Kong, Korea, Japan and Northern China: potstickers with crisp edges, plump golden buns, silky wontons and crisp pancakes made for dipping into Szechuan-spiced chilli oil.
Each Sunday brings a new line-up of dumplings, snacks, and a few surprises. Think of it as a standing invitation to drop in, grab a seat, and share a few plates with family and friends.

To drink alongside, we’re stirring down a range of house-made Chūhai. Originating in Tokyo’s post-war izakayas, these highballs mix shōchū with soda and are bright, refreshing and endlessly adaptable. We’ll be building ours with seasonal twists like rhubarb, yuzu and shiso.
​​​​​​​They are the kind of refreshing, easy-drinking spritzes that pair perfectly with a plate of dumplings and warm Brisbane days.​​​​​​​

The Sunday Menu —

Moreton Bay Bug toast
Vegetable dumplings, shiitake XO
Prawn & chicken dumplings, chilli vinegar
Pork and cabbage dumplings, chilli & sesame
Hervey Bay scallop & prawn dumplings, ginger & spring onion
Northern style lamb pastry, fermented chilli