New Year's Eve Menu

Minimum 2 per table.
$135 per person.
Spicy Seafood Parcels. Crispy fried rice paper parcels filled with prawn, scallop, chilli and spices. Served with a sweet chilli dipping sauce.

Pork San Choy Bow. Pork mince, stir-fried with water chestnut, onion and shallots. Served in a lettuce leaf.

Salt and Pepper Scampi. Scampi, lightly dusted in spices, deep-fried and tossed in chilli, salt, cracked black pepper, and shallots.

Lamb Perchik. Marinated pieces of lamb skewered, barbecued, and served with a sauce made from lemongrass, coconut milk, fresh chilli and lime leaves.

Szechuan Prawns. Prawns, stir-fried dry-style with dried chillies, cashew nuts, and shallots. Served on a bed of Chinese water spinach.

Asparagus and Black Fungus. Fresh asparagus, honey peas, garlic chives, black fungus, and mushrooms stir-fried with garlic, soy sauce and chilli.

Duck Rendang and Roti Canai. Duck Maryland, poached in an Indonesian style curry made with an aromatic dry coconut base. Served with pan fried Malay flat bread.

Steamed Rice

Dessert

Sago Pudding. Sago and coconut pudding flavoured with palm sugar and topped with coconut sorbet.

Ice Cream Petit Fours. Bite size ice-cream balls dipped in rich milk chocolate.

Tea or Coffee.

 

Vegetarian Menu
Minimum 2 per table
$135 per person

Vegetable San Choy Bow. Mushroom and carrot, stir-fried with water chestnut, onion and shallots. Served in a lettuce leaf.

Salt and Pepper Cauliflower. Florets of cauliflower, lightly battered, deep-fried and tossed in fresh chilli, salt, cracked black pepper and shallots

Popiah. Thin pastry skins rolled with yam beans, tofu, cucumber, shallots and vermicelli. Served with a sweet soy sauce and ground nuts.

Sayor Otak. Silken tofu topped with a blend of eggplant, mushroom, tomato, lemongrass and chilli paste. Wrapped in a banana leaf and barbecued.

Sayor Masak Lemak and Roti Canai.  Fresh seasonal vegetables stir-fried with a Nonya-style curry sauce made from coconut milk, lemongrass, fresh chilli and lime leaves. Served with pan fried Malay flat bread (roti canai contains dairy).

Szechuan Eggplant. Marinated eggplant stir-fried dry-style with shallot, cashew nuts and dried-chillies. Served on a bed of Chinese water spinach.

Vegetable Singapore Noodles. Vermicelli rice noodles stir-fried with Asian green vegetables, beansprouts, onion, shallot and chilli. 

Steamed Rice

Dessert

Sago Pudding. Sago and coconut pudding flavoured with palm sugar and topped with coconut sorbet.

Ice Cream Petit Fours. Bite size ice-cream balls dipped in rich milk chocolate.

Tea or Coffee.

  

Wine Match $70 per Person
Arrival.
Clover Hill Tasmanian Cuvée. 120mls.  

With entrees.
Frankland Estate ‘Poison Hill’ Riesling. 150mls.

Louis Michel Chablis. 150mls.

With Mains.
Cascina delle Rose Barbera d’Alba. 150mls.

     

Children’s Menu.
For children up to 12 years old.
$55 per child.

Satay Chicken. Singaporean-style marinated pieces of chicken thigh fillet, skewered, barbecued and served with a satay sauce made from fresh ground peanuts and chilli.

Honey Chicken. Pieces of chicken thigh fillet lightly battered, deep-fried and tossed in honey, pineapple, and sprinkled with sesame seeds.

Hokkien Chow Mein. Yellow Hokkien noodles stir-fried with garlic, shredded chicken, prawn, beansprouts and shallot.

Dessert and Hot Chocolate.

 

 

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