Due to the relaxing of COVID -19 restrictions we are excited to offer a special Banquet with limited seating times. A vegan and coeliac Banquet is also available.

Any diners requiring more specific dietary needs may order from the a la carte menu. Please advise us of your banquet choices and if anyone in your group will not be consuming a banquet in the notes.

Wednesday – Saturday Night
Friday – Saturday Lunch

Banquet Options

BANQUET – $75pp ( minimum 2pp )

Ma hor – sticky fried peanuts and coconut with fresh pineapple
Scallops with miso butter & perilla
Betel leaf with smoked duck breast, sticky tamarind sauce and grapefruit
Chinese pancakes with cumin spiced twice cooked lamb, cucumber pickle and house made hoisin
Chicken and pork wontons with garlic chives, black vinegar & chilli sauce
Sweet and spicy Korean fried chicken with peanuts
Penang curry of beef cheek with peanuts, betel leaf and Thai basil
Claypot gold band snapper with ginger and shallot
Steamed gai lan with black bean and chilli sauce
Jasmine rice
Coconut Mousse with turmeric and ginger poached pear, cashew and coconut brittle

VEGETARIAN/VEGAN BANQUET $70pp

Ma hor – sticky fried peanuts and coconut with fresh pineapple
Eggplant with miso butter and perilla
Betel leaf with peanuts, sticky tamarind sauce and grapefruit
Fried dumplings with water spinach, pine nuts and fermented white bean curd
Crispy mushrooms tossed with sweet black vinegar and soy
Steamed eggplant with chilli bean sauce, salt & pepper tofu
Roast sweet potato, eggplant and cashews in massaman curry sauce, pickled bean sprouts
Steamed gai lan with black bean and chilli sauce
Jasmine rice
Poached turmeric and ginger pear with, cashew cream & cashew praline

COELIAC BANQUET $70pp

Ma hor – sticky fried peanuts and coconut with fresh pineapple
Scallops with miso butter & perilla
Betel leaf with smoked duck breast, sticky tamarind sauce and grapefruit
Steamed Eggplant with Chilli bean sauce, salt and pepper tofu
Sweet and spicy Korean fried chicken with peanuts
Warm salad of fried fish with apple, shallots, lemongrass and fresh herbs
Penang curry of beef cheek with peanuts, betel leaf and Thai basil
Jasmine rice
Coconut Mousse with turmeric and ginger poached pear, cashew and coconut brittle

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