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


Springfield Greens

Ruth Pretty Tomato Chilli Jam



Served Main Course

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




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