Available Monday, Thursday and Friday

snacks

handmade dumpling, shiitake mushroom, chili oil / 5

glazed pork rib, pickled fennel, dill / 8

octopus gilda, cucumber, guindillas / 8

to start

chilli crab, egg custard, water chestnut, mantou toast / 26

drunken chicken, ginseng, cucumber, garlic / 25

pumpkin, 5 spice, red sugar, soy pickled radish / 24

to follow

buckwheat ‘gnocchi’, mushroom ragu, doubanjiang / 36

bbq eggplant, smoked tofu, black sesame / 36

todays fish (cooked to 50 °c) angelica, soy, bok choy / 45

beef short rib, capsicum, cashew, garlic shoots / 45

sides

fermented olive vegetable fried rice, spring onion / 13

raddicchio, banana peppers, pepitas, ginger & garlic dressing / 14

kipfler potato, Sichuan pepper salt, butter / 15

to finish

blood plum and sunflower seed tart, red bean, wormwood / 19

snow skin cake, raspberry, walnut, white chocolate / 20

peach pudding, peanut crumb, olive oil, basil / 21

after lunch drinks

NV Wayward Child Bastion, orange, cinnamon / 16

Valdespino Pedro Ximenez / 14

Amaro Averna / 12

Late Harvest merlot /  16