Menu
STARTERS
COLD SPINACH WITH GOMA SAUCE
THAI COCKTAIL SPRING ROLL
PLUM ASPARAGUS MAKI SUSHI
SALMON MAKI SUSHI
…Served with soya, gari and wasabi
Essenze Regional Sauvignon Blanc 2010
Evans & Tate Split River Sauvignon Blanc 2010
SOUP
XIAO JI
Ginger flavored Chinese broth with vegetable dumplings
Evans & Tate Metricup Road Chardonnay 2009
DIMSUM
HU LUO BO JIAO
Steamed carrot dumpling with coriander, wasabi flavour
XAO SHAO MAI
Steamed shrimp dumplings
..Served with chilli black bean sauce
Essenze Regional Pinot Noir 2010
MAIN COURSE
HU NAN SU CAI GAN GUO
(Collage of vegetables with the dry and spicy unique touch of Hunan)
STIR FRIED ASSORTED MUSHROOMS
(In a black pepper sauce)
MA EI HUISHI SHU
(Stir fried greens with water chestnuts)
GRILLED CHILIAN SEABASS
(Cooked with soya and garlic)
XIOA CHAO JI DING
(Wok fried chili bean chicken, Chendu style)
…………..served with Hibachi fried rice, jasmine rice and stir fried flat noodles
Evans & Tate Split River Shiraz 2009
Evans & Tate Metricup Road Cabernet Sauvignon 2009
DESSERT
STRAWBERRY GELATO
STICKY TOFFEE PUDDING
