Menu - Wild Duck

Kahlua; Tia Maria; Irish Whiskey; Galliano

Cinnamon infused black sticky rice + salted coconut custard on top. Vanilla meringue & Persian candy floss

Choices of Salted Butter Scotch / Pandan Ice Cream

Caramelised banana + a butter scotch sauce; coconut ice cream & short bread crumble

King prawns in our chef's Singapore chilli sauce; served on rice noodle cake

Diced beef eye fillet stir‐fried in mild chilli; honey & mustard sauce; + sugar snap peas; King Brown mushrooms; Gingko nuts & red onion

Szechuan style cooked fresh green bean smoked bean curd

Roasted Crispy Duck + baton cucumber spring onion served on crepe Hoisin sauce. 2 pce

Steamed delicate dumplings filled + Balmain Bugs meat; served + a pickled ginger rice vinegar. 3 pce

Lamb shank stewed in Master stock; flaked off the bone & lightly fried; wok tossed in baked golden coconut; garlic; sesame & shallots. Served in two lettuce cups

Sliced young lotus root + lean pork mince in between; crispy fried in a light tempura batter + a vinegar ginger dipping sauce & Edamame. 3 pce

Eaten by the famous Shao Lin monks. Lightly fried tofu puff; served + cinnamon caramelised tofu & fresh silky tofu. 2 pce

Chargrilled whole Green King Prawns + Cajun spice; served + a Thai style Green Papaya; grilled pineapple; mint leaves & melody tomatoes salad. 1 pce

Double‐broiled tender free range duck breast + mixed wild Asian mushrooms on a bed of steamed baby spinach; topped + a wild mushroom stock reduction

Confit of free range duck maryland topped + a thin layer of taro mash then crispy fried; dressed + honey ginger infused Chinese aged vinegar

Slow‐cooked pork belly + 3 kinds of soy sauce; rock sugar & mixed spices; wrapped in Lotus leaves + sticky rice

Beef cheek slowly braised in Thai Massaman spices & coconut milk until tender; partnered + roasted taro root & dressed + fried crispy onion

Lightly fried Ocean Trout fillet pieces coated in a thin tempura batter; wok tossed + chilli; garlic; black bean; shallot; onion & coriander

Whole baby eggplant exquisitely cut & lightly fried & presented as a nesting dragon on crispy noodles; finished + a rich chilli; garlic & vinegar sauce

Almost deboned Spatchcock marinated + fresh lemon grass; ginger & spices; roasted; served on green beans

Slow‐cooked Lamb Ribs in 'One Hundred ' spices; finished on the grill; served + carrot; coriander; pickled cabbage 4 steamed Bao

Dark chocolate mousse + a white chocolate glaze; served + chocolate popping candy; granache & Couverture & popping candy

Green tea; Jasmine tea; Oolong tea English Breakfast; Earl Grey; Peppermint; Camomile

Flat White; Latte; Cappuccino; Long Black; Short Black

Famous street food from China; tender lamb skewers char‐grilled + a sprinkle of cumin; chilli & Asian spices; served + a crunchy cucumber; onion salsa & honey yoghurt. 2 pce