Spring Menu Highlights 2021
Slow roasted duck breast, fresh duck lup cheong sausage, radicchio and black vinegar
Braised pork and Fremantle octopus 'Dan Dan' knife cut noodles, purple cauliflower and pork powder
Wagyu short rib, turnips, licorice braised daikon, tea cooked tendon sauce
Three Treasures of the Earth - potato noodles, black garlic, roasted eggplant and padron peppers