• à la carte

à la carte

Spring 2018

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

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

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