Teresa & Mark's Menu

Shiitake Mushroom, Tofu and Garlic Chinese Dumplings

Farm Raised Venison and Ginger Meatballs with Citrus Glaze

Skewered Chicken Yakatori

Sugar Club Scallops with Sweet Chilli Sauce and Crème Fraiche

Salt and Pepper Squid with Lemon Dressing

 

Make your own Gua Bao 

Steamed Bao

 

Pulled Slow Cooked Braised Pork Shoulder

Crispy Roast Duck

Spicy Eggplant

 

Accompanied with

Sliced Cucumber

Red Onion Pickle

Crushed Roasted Peanuts

Coriander

Springfield Greens

Ruth Pretty Tomato Chilli Jam

 

 

Served Main Course

Lamb Racks with Spicy Shitake Mushrooms, Vietnamese Peanut Sauce and Lamb Jus

 

OR

 

Crispy Skin Snapper Fillet with Fresh Mango Chilli Salsa and Chilli Prawns

 

 

Accompanied with

Laurent’s Creamy Potato Gratin

Green Beans with Lemon Infused Olive Oil

Roasted Autumn Vegetables with Smoked Mustard Seeds

 

Served Dessert

White Chocolate and Ginger Crème Brulee with Orange Ice Cream and Palmier Biscuits

 

 

Caffe L’affare Brazil Plunger Coffee, Loose Leaf Tea, Lemon Verbena Tea

Colourful Macarons