Lotus Barangaroo

with cucumber, enoki mushrooms and tamari dressing

with ginger and shallot

with spiced soy sauce and chilli oil

with lemon aspen sorbet, butterfly pea flower tea and finger lime

with salmon roe, Vietnamese mint, apple and ginger

with salt and native pepper

with mandarin pancakes and sweet miso

with ginger and shallot

with asparagus, barilla, corn and black pepper

with dukka and sesame

with lemon aspen sorbet, butterfly pea flower tea and finger lime

with salmon roe, Vietnamese mint, apple and ginger

with salt and native pepper

with mandarin pancakes and sweet miso

with chilli and black bean

with ginger and shallot

with XO sauce and lime

with ponzu, soy and kale

with tamari and extra virgin olive oil

with duck, egg and seeded mustard

calamari and ginger dumpling

steamed or crispy

with lemon aspen sorbet, butterfly pea flower tea and finger lime

with cucumber, enoki mushrooms and tamari dressing

with five spice tofu and pine nuts

with salmon roe, Vietnamese mint, apple and ginger

with fermented chilli, garlic and coriander

with spicy soy and peanuts

with salt and native pepper

with pepper berry and tamarind sauce

with sambal and fresh soy beans

with house made pickles

with mandarin pancakes and sweet miso (half duck)

wok-fried with ginger and shallot*; wok-fried with XO sauce; wok-fried with chilli and black bean sauce

with Tsing Tao, Chinese ham and lemon myrtle

with XO sauce and lime

with dried chilli and Sichuan green peppercorn

steamed with ginger and shallot*; salt and native pepper*; grilled with chilli and fermented bean

with ginger and shallot

with spiced soy sauce and chilli oil

with tea tree mushrooms

with Chinese cabbage salad

with mince pork and chilli

with cumin and chilli

with heirloom tomato, crispy leeks and truffle oil

with asparagus, barilla, corn and black pepper

with ponzu, soy and kale

with dukka and sesame

with XO sauce or chilli sauce

with duck, egg and seeded mustard

with ginger and enoki mushrooms

with tamari and extra virgin olive oil

with soy and sesame

Baked yuzu custard on coconut cake, coconut ice cream and Yuzu paper

A mandarin filled with Salted caramel ice cream, mandarin caramel, mandarin sponge and crispy pearls on a bed of brown butter soil

Valrhona Chocolate and violet mousse, poached plum, spiced plum gel, blackcurrant sorbet

Valrhona Azélia parfait, raspberry and hibiscus sorbet, hazelnut feuilletine, golden glaze and Szechuan raspberry crisp

Salted duck egg ganache filled macaron

Asian bounty bar

Salted peanut butter and raspberry jelly bar encased in Valrhona Jivara milk chocolate

Shang-hai noon tea infused gooey caramel finished off with a hint of whisky

served over ice

Dragonwell / Jasmine / Sencha

English breakfast / Darjeeling / Shanghai Afternoon

White Peony / Milk Oolong

with cucumber, enoki mushrooms and tamari dressing

with ginger and shallot

with spiced soy sauce and chilli oil

with lemon aspen sorbet, butterfly pea flower tea and finger lime

with salmon roe, Vietnamese mint, apple and ginger

with salt and native pepper

with mandarin pancakes and sweet miso

with ginger and shallot

with asparagus, barilla, corn and black pepper

with dukka and sesame

with lemon aspen sorbet, butterfly pea flower tea and finger lime

with salmon roe, Vietnamese mint, apple and ginger

with salt and native pepper

with mandarin pancakes and sweet miso

with chilli and black bean

with ginger and shallot

with XO sauce and lime

with ponzu, soy and kale

with tamari and extra virgin olive oil

with duck, egg and seeded mustard

calamari and ginger dumpling

steamed or crispy

with lemon aspen sorbet, butterfly pea flower tea and finger lime

with cucumber, enoki mushrooms and tamari dressing

with five spice tofu and pine nuts

with salmon roe, Vietnamese mint, apple and ginger

with fermented chilli, garlic and coriander

with spicy soy and peanuts

with salt and native pepper

with pepper berry and tamarind sauce

with sambal and fresh soy beans

with house made pickles

with mandarin pancakes and sweet miso (half duck)

wok-fried with ginger and shallot*; wok-fried with XO sauce; wok-fried with chilli and black bean sauce

with Tsing Tao, Chinese ham and lemon myrtle

with XO sauce and lime

with dried chilli and Sichuan green peppercorn

steamed with ginger and shallot*; salt and native pepper*; grilled with chilli and fermented bean

with ginger and shallot

with spiced soy sauce and chilli oil

with tea tree mushrooms

with Chinese cabbage salad

with mince pork and chilli

with cumin and chilli

with heirloom tomato, crispy leeks and truffle oil

with asparagus, barilla, corn and black pepper

with ponzu, soy and kale

with dukka and sesame

with XO sauce or chilli sauce

with duck, egg and seeded mustard

with ginger and enoki mushrooms

with tamari and extra virgin olive oil

with soy and sesame

Baked yuzu custard on coconut cake, coconut ice cream and Yuzu paper

A mandarin filled with Salted caramel ice cream, mandarin caramel, mandarin sponge and crispy pearls on a bed of brown butter soil

Valrhona Chocolate and violet mousse, poached plum, spiced plum gel, blackcurrant sorbet

Valrhona Azélia parfait, raspberry and hibiscus sorbet, hazelnut feuilletine, golden glaze and Szechuan raspberry crisp

Salted duck egg ganache filled macaron

Asian bounty bar

Salted peanut butter and raspberry jelly bar encased in Valrhona Jivara milk chocolate

Shang-hai noon tea infused gooey caramel finished off with a hint of whisky

served over ice

Dragonwell / Jasmine / Sencha

English breakfast / Darjeeling / Shanghai Afternoon

White Peony / Milk Oolong

with cucumber, enoki mushrooms and tamari dressing

with ginger and shallot

with spiced soy sauce and chilli oil

with lemon aspen sorbet, butterfly pea flower tea and finger lime

with salmon roe, Vietnamese mint, apple and ginger

with salt and native pepper

with mandarin pancakes and sweet miso

with ginger and shallot

with asparagus, barilla, corn and black pepper

with dukka and sesame

with lemon aspen sorbet, butterfly pea flower tea and finger lime

with salmon roe, Vietnamese mint, apple and ginger

with salt and native pepper

with mandarin pancakes and sweet miso

with chilli and black bean

with ginger and shallot

with XO sauce and lime

with ponzu, soy and kale

with tamari and extra virgin olive oil

with duck, egg and seeded mustard

calamari and ginger dumpling

steamed or crispy

with lemon aspen sorbet, butterfly pea flower tea and finger lime

with cucumber, enoki mushrooms and tamari dressing

with five spice tofu and pine nuts

with salmon roe, Vietnamese mint, apple and ginger

with fermented chilli, garlic and coriander

with spicy soy and peanuts

with salt and native pepper

with pepper berry and tamarind sauce

with sambal and fresh soy beans

with house made pickles

with mandarin pancakes and sweet miso (half duck)

wok-fried with ginger and shallot*; wok-fried with XO sauce; wok-fried with chilli and black bean sauce

with Tsing Tao, Chinese ham and lemon myrtle

with XO sauce and lime

with dried chilli and Sichuan green peppercorn

steamed with ginger and shallot*; salt and native pepper*; grilled with chilli and fermented bean

with ginger and shallot

with spiced soy sauce and chilli oil

with tea tree mushrooms

with Chinese cabbage salad

with mince pork and chilli

with cumin and chilli

with heirloom tomato, crispy leeks and truffle oil

with asparagus, barilla, corn and black pepper

with ponzu, soy and kale

with dukka and sesame

with XO sauce or chilli sauce

with duck, egg and seeded mustard

with ginger and enoki mushrooms

with tamari and extra virgin olive oil

with soy and sesame

Baked yuzu custard on coconut cake, coconut ice cream and Yuzu paper

A mandarin filled with Salted caramel ice cream, mandarin caramel, mandarin sponge and crispy pearls on a bed of brown butter soil

Valrhona Chocolate and violet mousse, poached plum, spiced plum gel, blackcurrant sorbet

Valrhona Azélia parfait, raspberry and hibiscus sorbet, hazelnut feuilletine, golden glaze and Szechuan raspberry crisp

Salted duck egg ganache filled macaron

Asian bounty bar

Salted peanut butter and raspberry jelly bar encased in Valrhona Jivara milk chocolate

Shang-hai noon tea infused gooey caramel finished off with a hint of whisky

served over ice

Dragonwell / Jasmine / Sencha

English breakfast / Darjeeling / Shanghai Afternoon

White Peony / Milk Oolong