• à la carte

à la carte

Spring 2018

Warm Hervey Bay scallop, silken tofu, and soy brown butter |
$9
Chong Qing style chicken crackling
$10
Black fungi, garlic cucumbers and aged black vinegar
$12
Raw hiramasa kingfish, ginger pickled enoki mushroom, avruga, dill and wonton crisps
$16
Chinese potato salad, enoki mushrooms, dill and garlic dressing
$21
Spicy Wagyu beef tartare, puffed rice, cucumber, seaweed and Sichuan flavours
$26
Typhoon Shelter” style - chilli salt and pepper two textures of tofu
$20
Crispy eggplant, spiced red vinegar
$22
Steamed organic silken tofu, house made vegan XO sauce, roasted chilli oil
$24
Buddha’s delight- charred sweet corn, garlic stem, peanuts and smoked daikon sang choi bao
$26
Shiitake braised Chinese mushrooms, gai lan and Jerusalem artichokes
$30
Crispy skin Shangdong style chicken, chilli, garlic and black vinegar
$35
Steamed Cone Bay barramundi, ginger and spring onion sauce |
$42
Fujian style blue swimmer crab and scallop fried rice, house made XO sauce
$45
Whole flounder, charred green garlic stems, crispy pork, chilli and black bean sauce
$40
Xinjiang spiced lamb ribs, sweet and sour bullhorn peppers, garlic sesame sauce and baby cos
$46
Pork jowl char sui, radicchio, ginger spring onion relish, spring onion pancake |
$46
New seasons Qui’s Farm Chinese vegetables- Stir fried with garlic and aged shao xing
$20
Lee Ho Fook fried rice |
$12
Steamed Jasmine rice
$5

Prices and dishes may change.
These prices do not include offers.

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