The menu
One table, written each morning at the market.
The order shifts with the day and the best of the catch. The House Table is served to the whole party, with shorter choices held for the counter.
The House Table
One seasonal progression drawn from the morning market and served to the whole table. The order shifts with the day. Set at 1,680 per guest.
Steamed line caught fish
includedWhatever came in clean that morning, steamed plain with aged soy and a spoon of warm spring onion oil.
Soy poached free range chicken
includedBird poached in the master soy, rested cool, and served with a bright ginger and scallion oil.
Char grilled pork collar
includedCollar cured in rose wine and honey, then grilled over charcoal until the edges turn dark and sweet.
Greens from the market
includedThe leaf at its peak that week, seared fast in a hot wok with oil, salt, and one breath of flame.
Clay pot rice and cured meats
includedRice baked in a clay pot until a crust forms at the base, finished with house sausage and dark soy.
Hand ground almond cream
includedSkin on almonds ground by hand and double boiled into a warm, quiet cream to close the table.
From the Wok
A shorter choice for the counter, cooked to order from the same morning market.
Wok seared tiger prawns
420Prawns seared hard and fast in their shells, glazed with a little aged stock and nothing more.
Crisp skin roast goose
480Goose hung and air dried for a day, roasted until the skin shatters and the fat runs clear.
Steamed egg and sea urchin
280Custard steamed until it trembles, crowned with cold sea urchin and a drop of soy.
Slow braised beef cheek
360Cheek braised for hours in soy, citrus peel, and rock sugar until it gives at a touch.
Clay pot tofu and mushroom
240House tofu and wild mushroom finished in a clay pot with a dark and savoury gravy.
Salt and pepper soft shell crab
320Crab fried light, tossed in toasted salt, white pepper, and a handful of fried garlic.
Stir fried seasonal greens
180The morning leaf, cooked plain in the wok so its own flavour stays in front.
Tea and Cellar
Aged teas brewed at the table, with a small list of low intervention bottles by the glass or the flight.
Aged pu erh, by the pot
120A deep, earthen brew rested for years, poured slowly across the meal.
Phoenix oolong, single grove
160A high floral oolong from one hillside, light and long on the palate.
The house tea pairing
480Five teas chosen to follow the table, from pale and green to dark and aged.
Riesling, by the glass
140A dry, mineral pour that sits cleanly beside the steamed plates.
Aged red, by the glass
220A soft, mature bottle opened to follow the goose and the braise.
The cellar flight
880Five glasses chosen for the progression, small growers only.
The table is decided each morning. Let us cook the day for you.