The kitchen, spearheaded by Executive chef Jake Nicolson and Head chef Jason Margaritis, showcases premium quality, 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, Green lip abalone, caught and prepared to order.
Our specialized 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.