The kitchen, spearheaded by Executive Chef Jake Nicolson and Head Chef Lyndon Tyers, showcases premium, unique and hard-to-find ingredients to create an ever-evolving menu that draws inspiration from Sichuan and Cantonese cuisine.
*Please note. These are indicative menus, items may be different in venue due to seasonality and product availability.
Our wood-fired oven and open flame grill utilise the primal method of cooking with fire using a combination of naturally aromatic wood, smoke and slow-burning charcoal to achieve a superior roasting and grilling experience.
The live display tanks offer a varying range of locally sourced, sustainable seafood. Featuring seasonally available fish, such as Giant QLD Grouper, mud crab, Southern Rock lobster and greenlip abalone, that are caught and prepared to order.
Our specialised dim sum chefs produce a variety of handcrafted dumplings and yum cha daily, using creative flavour combinations, best-quality ingredients and fresh, locally sourced seafood.