Dumplings & Friends
September 1 until October 12
We love dumplings in all their shapes and sizes, so for the first six weeks of spring, we’re celebrating with a dedicated dumpling menu. We’ve taken inspiration for these ten dumplings from our travels through China, Hong Kong and Japan.
And their friends? We’re pulling the corks on some sensational Rieslings and flipping the lid on sake from our cellar.
THE MENU
PAN-FRIED SHORT RIB BUN
MORETON BAY BUG WONTONS
CUMIN LAMB PASTRY
PRAWN TOAST
GARLIC CHIVE, WATER CHESTNUT, RED VINEGAR
PAN-FRIED PORK, CHIVE, GOCHUJANG
SHARK BAY SCALLOP & PORK SIU MAI
CHICKEN & LEEK, CHARRED SPRING ONION
FRIED DUCK EGG CUSTARD BUN