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
Roasted Yamba prawns, shio koji sauce 36
Marinated octopus, nori, shishito 26
Asparagus, slow roasted heritage tomatoes, green chilli & sesame 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, coconut 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