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.  

 

To close out our Dumplings & Friends series with a bang, we’re transforming our downstairs private dining room on October 12 for a long lunch. Join us for a four-course celebration of dumplings, Riesling and sake, guided by Matt Kingsley Shaw (brewer at Reed & Co.) and Daniel Barca (Beverage Manager at Supernormal).

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

 
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