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    • Bites

    • ‘Bu-gak’

      8

      Korean style chips featuring puffed rice seaweed, tempura enoki mushroom and crunchy lotus root with sweet plum powder

    • Prawn Ravioli Laksa

      9.5

      Italian inspired prawn ravioli served with punchy laksa sauce, curry leaf oil and coconut milk - Single serve

    • Chickpea Miso Braised Cabbage

      11.5

      Slow braised white cabbage in Tasmanian chickpea miso butter sauce and crispy chickpeas

    • Lemongrass Pork Gyoza

      12.5

      Pork, lemongrass, kaffir lime leaf, glass noodles and ginger gyoza, served with nam jim jaew sauce - 4 pieces per serve

    • Jasmine Tea Smoked Duck Dumplings

      13.5

      Served with Illawarra plum sauce - 4 pieces per serve

    • Giant Pork Bun

      14.5

      Filled with braised free range pork belly, chestnuts, mustard greens and shallots, served with smoked black vinegar

    • Riverine Wagyu Beef Tataki

      20

      Wagyu tenderloin marinated in XO sauce, served with a fresh salad of lime, fragrant herbs and red radish

    • Crispy

    • The General’s Fried Chicken

      8.5

      Coated in too many herbs and spices and served with house fermented Sriracha - 1 piece per serve

    • Xinjiang Crispy Lamb Wontons

      13

      Pine nuts, roasted cumin, mint, lemon and sheep's yoghurt - 4 pieces per serve

    • Prawn Toast

      15

      Seasoned with ginger, sesame and white pepper, served with spicy XO mayonnaise - 3 pieces per serve

    • Salt & Pepper Eggplant

      22

      Served with lemon and cumin yoghurt, roasted garlic, onions and capsicum

    • Grilled

    • Charred Broccolini

      7.5

      Smoked mayonnaise, roasted buckwheat, ponzu and bonito

    • Charred Corn

      7.5

      Seaweed butter, sesame and Parmigiano‑Reggiano - 4 pieces per serve

    • Balinese Grilled Chicken

      32

      Lemongrass and kaffir lime marinated free range chicken, served with Balinese salsa and sweet, spicy sambal sauce

    • Char-grilled Wagyu Beef

      34

      24 hour braised boneless beef ribs, charred and served with yuzu jam, radicchio and sesame gochujang

    • 2kg Riverine MBS2+ Tomahawk Steak

      188

      Long pepper sauce, king brown mushrooms, house made pickles and ferments - Serves 4 to 5 People

    • Braised

    • Peking Style Lamb Shank

      35.5

      Illawarra plum marinated lamb shank served with spiced orange sauce, sweet potato puree and Asian slaw

    • Andi’s Beef Rendang

      42.5

      Western style rendang short rib with traditional Indonesian beef rendang. Served with sides of pickled white radish, salted coconut milk and house made steamed mantou buns - Serves Two

    • Master 24 Hour Braised Pork Belly

      48

      King Brown mushrooms and braised radish, served in master stock broth - Serves Two

    • From The Wok

    • Sweet & Sour Pork Nuggets

      32

      Sticky pork with tangy, east meets west BBQ sauce, coriander, black and white sesame seeds

    • Stir-Fried Wagyu Beef

      37

      Three pepper, black bean sauce with mushrooms and black garlic butter

    • Chao’s Seafood E-fu

      39.5

      Stir-fried premium seafood served over e-fu noodles, tossed in our signature blue swimmer crab chilli sauce

    • Chao’s Special Fried Rice

      30

      AAA grade rice, Australian smoked bacon, Chinese sausage, shrimp, corn, shallots, egg and our classic XO sauce

    • Vegetarian Fried Rice

      24

      AAA grade rice, tofu, egg, corn, shallots and our house made mushroom XO sauce

    • Seafood Dishes To Share

    • Whole Snapper

      MP

      Whole Australian snapper, steamed or deep fried with your choice of sauce: XO / Garlic / Ginger & Shallot / Sweet & Sour / Singapore Chilli

    • Stir-fried Pipis

      MP

      Tossed in tamarind, chilli jam and Thai basil with crispy rice noodles - Min. 500g

    • Pan Roasted Crayfish in Singapore Chilli Sauce

      MP

      Lobster, Skull Island tiger prawns, Balmain bugs, crispy garlic, black beans and prawn butter served with house made mantou buns

    • Sides

    • House Made Pickles & Ferments

      8.5

      White radish pickle, celery with sour soy sauce, cauliflower piccalilli, fermented cucumber and pear kimchi

    • Baby Bok Choy

      9.5

      Served with sambal sauce

    • House Made Mantou Buns

      7

      Served steamed or fried - 3 pieces per serve

    • Giant Prawn & Sesame Cracker

      5

      - Single Piece

    • Steamed Jasmine Rice

      3.5
    • House Made XO Sauces

    •  

      - All served in 50g portions

    • Classic XO

      8

      Dried shrimp, ginger, garlic and ham

    • Spicy XO

      8

      Dried shrimp, ginger, 3 chilli, garlic and ham

    • Mushroom XO

      7

      Dried shiitake mushroom, ginger, garlic, chilli and smoked oyster mushroom

    • Premium Conpoy XO

      10

      Premium dried scallop, dried shrimp, ginger, garlic and ham

    • Super Premium Seafood XO

      20

      Abalone, clams, sea cucumber, premium dried scallop, premium dried shrimp, ginger, garlic and ham

    • New Style Super Premium AAA Grade Western XO

      30

      Black truffle, Tasmanian green lip abalone, premium dried scallop, premium dried shrimp, ginger, garlic, chilli, saffron, Gran Reserva Spanish Jamon and gold leaf

X
    • Vegetarian Dishes

    • ‘Bu-gak’

      8

      Korean style chips featuring puffed rice seaweed, tempura enoki mushroom and crunchy lotus root with sweet plum powder

    • Chickpea Miso Braised Cabbage

      11.5

      Slow braised white cabbage in Tasmanian chickpea miso butter sauce and crispy chickpeas

    • House Made Pickles & Ferments

      8.5

      White radish pickle, celery with sour soy sauce, cauliflower piccalilli, fermented cucumber and pear kimchi

    • Vegetarian Gyoza

      12.5

      Black fungus, mung bean noodle, cabbage and organic miso paste

    • Japanese Style Steamed Egg

      16

      Sautéed mushrooms, radish and house made mushroom XO sauce

    • Salt & Pepper Eggplant

      22

      Served with lemon and cumin yoghurt, roasted garlic, onions and capsicum

    • Vegetarian Fried Rice

      24

      AAA grade rice, tofu, egg, corn, shallots and our house made mushroom XO sauce

    • Charred Corn

      7.5

      Seaweed butter, Parmigiano‑Reggiano and sesame - 4 pieces per serve

    • Grilled Broccolini

      7.5

      Smoked mayonnaise, roasted buckwheat and ponzu

    • Baby Bok Choy

      9.5

      Served with sambal sauce

    • House Made Mantou Buns

      7

      Served steamed or fried - 3 pieces per serve

    • Steamed Jasmine Rice

      3.5
    • Vegetarian Banquet - $66 

    • ‘Bu-gak’

      Korean style chips featuring puffed rice seaweed, tempura enoki mushroom and crunchy lotus root with sweet plum powder

    • House Made Pickles & Ferments

      White radish pickle, celery with sour soy sauce, cauliflower piccalilli, fermented cucumber and pear kimchi

    • Vegetarian Gyoza

      Black fungus, mung bean noodle, cabbage and organic miso paste

    • Chickpea Miso Braised Cabbage

      Slow braised white cabbage in Tasmanian chickpea miso butter sauce and crispy chickpeas

    • Japanese Style Steamed Egg

      Sautéed mushrooms, radish and house made mushroom XO sauce

    • Grilled Broccolini

      Smoked mayonnaise, roasted buckwheat and ponzu

    • Salt & Pepper Eggplant

      Served with lemon and cumin yoghurt, roasted garlic, onions and capsicum

    • Vegetarian Fried Rice

      AAA grade rice, tofu, corn, shallots, egg and our mushroom XO sauce

    • Baby Bok Choy

      Served with sambal sauce

    • Caramelised Egg Tart

      Macau style egg tart caramelised with lemon sugar, served with jasmine rice cream

    • Served with a selection of premium teas

    • Banquets are for groups of 2 or more, for the whole table

    • Vegetarian Banquet - $66

    • ‘Bu-gak’

      Korean style chips featuring puffed rice seaweed, tempura enoki mushroom and crunchy lotus root with sweet plum powder

    • House Made Pickles & Ferments

      White radish pickle, celery with sour soy sauce, cauliflower piccalilli, fermented cucumber and pear kimchi

    • Vegetarian Gyoza

      Black fungus, mung bean noodle, cabbage and organic miso paste

    • Chickpea Miso Braised Cabbage

      Slow braised white cabbage in Tasmanian chickpea miso butter sauce and crispy chickpeas

    • Japanese Style Steamed Egg

      Sautéed mushrooms, radish and house made mushroom XO sauce

    • Grilled Broccolini

      Smoked mayonnaise, roasted buckwheat and ponzu

    • Salt & Pepper Eggplant

      Served with lemon and cumin yoghurt, roasted garlic, onions and capsicum

    • Vegetarian Fried Rice

      AAA grade rice, tofu, corn, shallots, egg and our mushroom XO sauce

    • Baby Bok Choy

      Served with sambal sauce

    • Caramelised Egg Tart

      Macau style egg tart caramelised with lemon sugar, served with jasmine rice cream

    • Served with a selection of premium teas

    • Banquets are for groups of 2 or more, for the whole table

X
    • Feed Me Banquet - $66

    • Lemongrass Pork Gyoza

      Pork, lemongrass, kaffir lime leaf, glass noodles and ginger gyoza, served with nam jim jaew sauce

    • Chickpea Miso Braised Cabbage

      Slow braised white cabbage in Tasmanian chickpea miso butter sauce and crispy chickpeas

    • Prawn Ravioli Laksa

      Italian inspired prawn ravioli served with punchy laksa sauce, curry leaf oil and coconut milk

    • Salt & Pepper Eggplant

      Served with lemon and cumin yoghurt, roasted garlic, onions and capsicum

    • Balinese Grilled Chicken

      Lemongrass and kaffir lime marinated free range chicken, served with Balinese salsa and sweet, spicy sambal sauce
      - - - - OR - - - -
      SWEET & SOUR PORK NUGGETS
      Sticky pork with tangy, east meets west BBQ sauce, coriander, black and white sesame seeds

    • Chao’s Special Fried Rice

      AAA grade rice, Australian smoked bacon, Chinese sausage, shrimp, corn, shallots, egg and our classic XO sauce

    • Baby Bok Choy

      Served with sambal sauce

    • Served with a selection of premium teas

    • Banquets are for groups of 2 or more, for the whole table

    • Indulge and add paired wines to your banquet

    • Feed Me Wine Pairing $30 p/p

       

    • NV Lambrook Estate ‘Spark’ Sparkling - Adelaide Hills, SA

      Paired with Lemongrass Pork Gyoza
       

    • 2017 Triennes Rosé IGP Mediterranee, Cinsault Blend - Provence, France

      Paired with Prawn Ravioli Laksa
       

    • 2017 Blanka Silvaner - Rheinhessen, Germany

      Paired with Balinese Grilled Chicken

      - - - - OR - - - -

    • 2016 Vinum ‘Africa’ Chenin Blanc - Stellenbosch, South Africa

      Paired with Sweet & Sour Pork Nuggets
       

    • Vegetarian Banquet - $66

    • ‘Bu-gak’

      Korean style chips featuring puffed rice seaweed, tempura enoki mushroom and crunchy lotus root with sweet plum powder

    • House Made Pickles & Ferments

      White radish pickle, celery with sour soy sauce, cauliflower piccalilli, fermented cucumber and pear kimchi

    • Vegetarian Gyoza

      Black fungus, mung bean noodle, cabbage and organic miso paste

    • Chickpea Miso Braised Cabbage

      Slow braised white cabbage in Tasmanian chickpea miso butter sauce and crispy chickpeas

    • Japanese Style Steamed Egg

      Sautéed mushrooms, radish and house made mushroom XO sauce

    • Grilled Broccolini

      Smoked mayonnaise, roasted buckwheat and ponzu

    • Salt & Pepper Eggplant

      Served with lemon and cumin yoghurt, roasted garlic, onions and capsicum

    • Vegetarian Fried Rice

      AAA grade rice, tofu, corn, shallots, egg and our mushroom XO sauce

    • Baby Bok Choy

      Served with sambal sauce

    • Caramelised Egg Tart

      Macau style egg tart caramelised with lemon sugar, served with jasmine rice cream

    • Served with a selection of premium teas

    • Banquets are for groups of 2 or more, for the whole table

    • Feast Me Banquet - $90

    • Riverine Wagyu Beef Tataki

      Wagyu tenderloin marinated in XO sauce, served with a fresh salad of lime, fragrant herbs and red radish

    • Lemongrass Pork Gyoza

      Pork, lemongrass, kaffir lime leaf, glass noodles and ginger gyoza, served with nam jim jaew sauce

    • Charred Corn

      Seaweed butter, sesame and Parmigiano‑Reggiano

    • Prawn Toast

      Seasoned with ginger, sesame and white pepper, served with spicy XO mayonnaise

    • Salt & Pepper Eggplant

      Served with lemon and cumin yoghurt, roasted garlic, onions and capsicum

    • Peking Style Lamb Shank

      Illawarra plum marinated lamb shank served with spiced orange sauce, sweet potato puree and Asian slaw
      - - - - OR - - - -
      STIR-FRIED WAGYU BEEF
      Three pepper, black bean sauce with mushrooms and black garlic butter

    • Sweet & Sour Pork Nuggets

      Sticky pork with tangy, east meets west BBQ sauce, coriander, black and white sesame seeds

    • Dried Scallop Fried Rice

      Description needed

    • Baby Bok Choy

      Served with sambal sauce

    • Marble Glazed Black Sesame Cake

      Organic black sesame tahini, morello cherry and masala chai ice‑cream

    • Served with a selection of premium teas

    • Banquets are for groups of 2 or more, for the whole table

    • INDULGE AND ADD PAIRED WINES TO YOUR BANQUET 

    • FEAST ME WINE PAIRING $45 P/P

       

    • NV Lambrook Estate ‘Spark’ Sparkling - Adelaide Hills, SA

      Paired with Riverine Wagyu Beef Tataki
       

    • 2017 Forest Hill Gewürztraminer - Great Southern, WA

      Paired with Lemongrass Pork Gyoza
       

    • 2016 Vinum ‘Africa’ Chenin Blanc - Stellenbosch, South Africa

      Paired with Sweet & Sour Pork Nuggets
       

    • 2016 Elysian Springs ‘Silent Waters’ Pinot Noir - Adelaide Hills, SA

      Paired with Peking Style Lamb Shank

      - - - - OR - - - -

    • 2018 Lark Hill Shiraz - Canberra Region, NSW

      Paired with Stir-fried Wagyu Beef
       

    • NV Valdespino Pedro Ximenez - Jerez, Spain

      Paired with Marble Glazed Black Sesame Cake
       

    • Vegetarian Banquet - $66 

    • ‘Bu-gak’

      Korean style chips featuring puffed rice seaweed, tempura enoki mushroom and crunchy lotus root with sweet plum powder

    • House Made Pickles & Ferments

      White radish pickle, celery with sour soy sauce, cauliflower piccalilli, fermented cucumber and pear kimchi

    • Vegetarian Gyoza

      Black fungus, mung bean noodle, cabbage and organic miso paste

    • Chickpea Miso Braised Cabbage

      Slow braised white cabbage in Tasmanian chickpea miso butter sauce and crispy chickpeas

    • Japanese Style Steamed Egg

      Sautéed mushrooms, radish and house made mushroom XO sauce

    • Grilled Broccolini

      Smoked mayonnaise, roasted buckwheat and ponzu

    • Salt & Pepper Eggplant

      Served with lemon and cumin yoghurt, roasted garlic, onions and capsicum

    • Vegetarian Fried Rice

      AAA grade rice, tofu, corn, shallots, egg and our mushroom XO sauce

    • Baby Bok Choy

      Served with sambal sauce

    • Caramelised Egg Tart

      Macau style egg tart caramelised with lemon sugar, served with jasmine rice cream

    • Served with a selection of premium teas

    • Banquets are for groups of 2 or more, for the whole table

X
    • Dessert

    • Thai Green Curry & Coconut Rice

      19.5

      Salted coconut rice pudding with roasted rice, mango, chilli and Thai green curry ice‑cream

    • Marble Glazed Black Sesame Cake

      17

      Organic black sesame tahini, morello cherry and masala chai ice‑cream

    • Caramelised Egg Tart

      6.5

      Macau style egg tart caramelised with lemon sugar

    •  

    • Shanghai Banana

      14

      Banana wrapped in crispy egg noodles served with coffee caramel and stem ginger ice‑cream

    • Trio of Ice‑cream

      12

      Select three of the following flavours - Overripe Banana, Miso & Peanut / Stem Ginger / Thai Green Curry / Masala Chai / Jasmine Rice Cream / Coconut & Palm Sugar (Dairy Free)

    • Additional Scoop

      4
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    •  

    • ‘Bu-gak’

      8

      Korean style chips featuring puffed rice seaweed, tempura enoki mushroom and crunchy lotus root with sweet plum powder

    • Xinjiang Crispy Lamb Wontons

      13

      Pine nuts, roasted cumin, mint, lemon and sheep's yoghurt - 4 pieces per serve

    • Prawn Toast

      15

      Seasoned with ginger, sesame and white pepper, served with spicy XO mayonnaise

    • Beef Rendang Arancini

      8

      Crispy coconut and beef rendang rice ball served with sriracha mayonnaise - 2 pieces per serve

    •  

    • Eggplant Popcorn

      7

      Crispy eggplant bites tossed with Chao’s special seasoning

    • Prawn & Sesame Cracker with Sambal Sauce

      6.5

      Prawn and sesame cracker served with Balinese salsa and roasted capsicum sambal sauce

    • Master Pork Belly Bao

      8

      Caramelised pork belly, coriander and pickled radish salad, house made plum sauce

    • Lemongrass Pork Gyoza

      8

      Pork, lemongrass, kaffir lime leaf, glass noodles and ginger gyoza, served with nam jim jaew sauce - 2 pieces per serve

X
    • Sparkling & Champagne

    • NV Nao Nis Prosecco

      13 / 70

      Veneto, Italy

    • NV Lambrook Estate ‘Spark’ Sparkling

      14 / 72

      Adelaide Hills, SA

    • NV Seppelt Original Sparkling Shiraz

      82

      Great Western, VIC

    • NV Chandon Rosé

      86

      Yarra Valley, VIC

    • NV Petit Cordon Prestige

      80

      Marlborough, NZ

    • NV GH Mumm Le Grande Cordon

      25 / 145

      Epernay, France

    • NV Veuve Clicquot Yellow Label

      170

      Reims, France

    • 2009 Dom Perignon

      399

      Epernay, France

    • Riesling

    • 2018 Chaffey Bros. Wine Co. Not Your Grandma’s

      13 / 60

      Eden Valley, SA

    • 2017 Seppelt Great Western

      72

      Great Western, VIC

    • 2017 Moritz

      16 / 75

      Pfalz, Germany

    • 2017 Taylors 'St Andrews'

      95

      Clare Valley, SA

    • 2017 Hanns

      82

      Pfalz, Germany

    • Pinot Gris & Grigio

    • 2018 Canti Pinot Grigio

      11 / 55

      Veneto, Italy

    • 2018 Marley Farm Pinot Gris

      12 / 56

      Adelaide Hills, SA

    • 2017 Church Road Pinot Gris

      75

      Hawke’s Bay, NZ

    • 2017 Tiefenbrunner ‘Merus’ Pinot Grigio DOC

      80

      Alto Adige, Italy

    • Sauvignon Blanc & Semillon Blends

    • 2018 Wirra Wirra Adelaide

      10 / 48

      Adelaide Hills, SA

    • 2017 Elysian Springs 'Pennies From Heaven'

      55

      Adelaide Hills, SA

    • 2017 Run Riot

      14 / 63

      Marlborough, NZ

    • 2017 Vasse Felix Premier Semillon

      72

      Margaret River, WA

    • 2018 Ata Rangi ‘Raranga’

      90

      Martinborough, NZ

    • Chardonnay

    • 2017 Mr Smith

      14 / 64

      Tumbarumba, NSW

    • 2018 Lark Hill

      70

      Canberra District, NSW

    • 2016 TarraWarra Estate

      80

      Yarra Valley, VIC

    • 2018 Kooyong 'Clonale'

      95

      Mornington Peninsula, VIC

    • 2017 William Fevre Petit Chablis

      98

      Burgundy, France

    • Alternative White Wines

    • 2016 Vinum ‘Africa’ Chenin Blanc

      15 / 65

      Stellenbosch, South Africa

    • 2015 Rudi Rabl 'Spiegel' Gruner Veltliner

      67

      Kamptal, Austria

    • 2017 Blanka Silvaner

      70

      Rheinhessen, Germany

    • 2017 Forest Hill Gewürztraminer

      16 / 74

      Great Southern, WA

    • 2017 Hugel et Fils ‘Gentil’ Gewürztraminer, Riesling, Muscat, Silvaner Blend

      82

      Alsace, France

    • Rosé

    • 2017 La Maschera 'Rosé of Granaxia'

      12 / 56

      Barossa Valley, SA

    • 2017 Triennes Rosé IGP Mediterranee, Cinsault Blend

      15 / 67

      Provence, France

    • 2017 Taylor Made Pinot Noir Rosé

      74

      Adelaide Hills, SA

    • 2016 Rêve de la Mer Rosé IGP Vin de Corsé, Nielluccio Blend

      95

      Corsica, France

    • Pinot Noir

    • 2016 Elysian Springs ‘Silent Waters’

      13 / 65

      Adelaide Hills, SA

    • 2018 Mania

      17 / 80

      Tamar Valley, TAS

    • 2018 Lambrook Estate

      90

      Adelaide Hills, SA

    • 2017 Dalrymple

      95

      Pipers River, TAS

    • 2016 Mud House 'Single Vineyard Claim 431'

      95

      Central Otago, NZ

    • Cabernet & Blends

    • 2016 Forest Hill ‘Highbury Fields’ Cabernet Merlot

      12 / 58

      Mount Baker, WA

    • 2015 Church Road Merlot, Cabernet Sauvignon Blend

      74

      Hawke’s Bay, NZ

    • 2016 St Hugo Cabernet Sauvignon

      130

      Coonawarra, SA

    • Shiraz & Blends

    • 2017 Yalumba 'Wild Ferment'

      55

      Eden Valley, SA

    • 2017 Blackbilly Grenache Shiraz Mourvedre

      14 / 65

      McLaren Vale, SA

    • 2018 Woods Crampton 'Pedro' Grenache Shiraz Mourvedre

      70

      Barossa Valley, SA

    • 2018 Lark Hill

      14 / 70

      Canberra Region, NSW

    • 2017 Chaffey Bros. Wine Co. 'Synonymous'

      16 / 76

      Barossa Valley, SA

    • 2017 Langmeil ‘Long Mile’

      85

      Barossa Valley, SA

    • 2015 Montara Wines 'Chalambar Road'

      105

      Grampians, VIC

    • Alternative Red Wines

    • 2017 Georges Duboeuf 'Beaujolais-Villages' Gamay

      13 / 60

      Burgundy, France

    • 2016 Forest Hill Malbec

      14 / 65

      Mount Barker, WA

    • 2011 Campo Viejo Gran Reserva Rioja DO Tempranillo

      80

      Rioja, Spain

    • 2017 Terrazas Reserva Malbec

      85

      Mendoza, Argentina

    • 2016 Antinori Peppoli 'Chianti Classico' DOCG Sangiovese

      105

      Tuscany, Italy

    • 2015 Tiefenbrunner ‘Castel Turmhof’ DOC Lagrein

      120

      Piedmont, Italy

    • 2010 Canti Barolo DOCG Nebbiolo

      145

      Piedmont, Italy

    • 2016 Famille Perrin 'Chateauneuf du Pape Les Sinards' Grenache

      145

      Rhône Valley, France

    • Dessert Wines

    • 2017 Alasia 'd’Asti' Moscato DOCG

      12 / 60

      Piedmont, Italy

    • NV Valdespino Pedro Ximenez

      10 / 70

      Jerez, Spain

    • NV Grant Burge 10 YO Tawny

      12 / 85

      Barossa Valley, SA

    • 2017 Yalumba 'FSW8B' Botrytis Viognier

      15 / 80

      Wrattonbully, SA

X
    • Signature Cocktails

    • Whisky Smash

      22

      Sichuan & pink peppercorn syrup, Monkey Shoulder Scotch Whisky and Vietnamese spicy mint served over ice.

    • Runaway to Kokomo

      23

      Coconut washed banana spiced rum, Pampero Especial Rum, pineapple and kaffir lime perfume.

    • Mandarin Oriental

      20

      Vodka, sherry and fresh mandarin, served over ice with a bouquet garni of thyme, rosemary and sage.

    • Bloody Navy

      23

      Trail mix orgeat shaken with Four Pillars Bloody Shiraz Gin, lemon and bitters, garnished with dried citrus.

    • Lady Lister

      20

      Assam tea-infused tequila, pomegranate liqueur, orange marmalade, egg white and smoked hickory salt.

    • Herbalist

      23

      Hibiscus shrub, Four Pillars Bloody Shiraz Gin, Adelaide Hills Bitter Orange, lemon and rose perfume.

    • Jean Claude Pandan 2.0

      19

      Plantation 3 Star Rum, clarified milk punch with pandan, coconut and spices.

    • Skips a Beet

      20

      Fresh beetroot juice, Oscar 697 Rosso Vermouth and peppermint & raisin syrup.

    • Mr Werrett’s Whisky Hai

      22

      Houjicha-infused Dewar’s 12YO Scotch Whisky, chocolate bitters and genmai roasted rice.

    • Pear Up

      22

      Hippocampus Vodka, Poire William Pear Liqueur, osmanthus & date syrup, vermouth and palo santo wood perfume.

    • House Cocktails

    • Moscow Mule

      16

      Vodka, Lime, Ginger Beer.

    • Eastside

      19

      Gin, Lime Juice, Mint, Cucumber.

    • Tommy’s Margarita

      18

      Tequila, Lime Juice, Agave Syrup.

    • Hemingway Daiquiri

      18

      White Rum, Maraschino Liqueur, Lime Juice, Grapefruit.

    • Pisco Sour

      20

      Pisco, Lime Juice, Bitters, Egg White.

    • Spumoni

      16

      Campari, Grapefruit Juice, Tonic.

    • Espresso Martini

      19

      House Made Cold Brew Concentrate, Cold Drip Liqueur, Vodka.

    • Vodka Martini

      From 16

      Ask our bar staff for our vodka selection to make your perfect martini.

    • NegronI

      18

      Gin, Campari, Sweet Vermouth.

    • Elderflower Tom Collins

      18

      Gin, Elderflower Liqueur, Lemon Juice, Soda Water.

    • Charlie Chaplin

      18

      Hayman's Sloe Gin, Apricot Brandy, Lime Juice.

    • Bourbon Old Fashioned

      From 16

      Ask our bar staff for our bourbon selection to make your perfect Old Fashioned.

    • Mocktails

    • Shrub & Garden

      15

      PS40 Bush Tonic, Seedlip Garden 108, cucumber shrub and basil.

    • Barely Cowboy

      15

      Seedlip Spice 94, lemon barley water and pandan.

    • Umami Soda

      16

      Nori-infused Seedlip Spice 94, ume syrup and black liquorice.

    • Spiced Apple Tea

      16

      Jasmine tea, dehydrated apple, orange and falernum syrup.

    • Wake Up, Mary

      15

      House made cold brew coffee concentrate, Seedlip Grove 42 and blood orange soda.

    • Gin Martini Menu

    • Poor Toms 'Sydney Dry'

      21

      Marrickville, NSW - Garnish: Grapefruit Twist.

    • Manly Spirits 'Australian Dry'

      23

      Manly, NSW - Garnish: Strawberry Fruit & Berry Tincture.

    • Hippocampus 'Bangkok'

      24

      Perth, WA - Garnish: Lemongrass & Lemongrass Tincture.

    • Archie Rose 'Signature Dry'

      26

      Rosebery, NSW - Garnish: Mint Leaf.

    • Applewood

      28

      Adelaide Hills, SA - Garnish: Lemon Thyme & Orange Twist.

    • If you’d prefer a vodka martini, ask your bartender about our selection.

    • Whisky Old Fashioned Menu

    • Nikka 'From The Barrel'

      25

      Japan - Garnish: Palo Santo Wood Perfume & Orange Twist.

    • Glendronach 'Original Single Malt 12 YO'

      28

      Scotland - Garnish: Maraschino Cherry.

    • Hakushu 'Single Malt'

      30

      Japan - Garnish: Lemon Twist.

    • Craigellachie '13 YO'

      32

      Scotland - Garnish: Dehydrated Pear.

    • Kavalan 'Single Malt'

      38

      Taiwan - Garnish: Torched Cinnamon Stick & Dehydrated Mango.

    • If you’d prefer a bourbon old fashioned, ask your bartender about our selection.

    • Beer & Cider

    • Seasonal Tap

      Draught - MP

      Please ask our friendly staff for this month’s tap selection

    • Sapporo Lager

      Draught - 10
    • Tiger Lager

      Draught - 10
    • Mountain Goat American Pale Ale

      Draught - 10
    • Kirin Ichiban

      Bottle - 10
    • Asahi Black

      Bottle -11
    • Nomad Freshie Salt & Pepper Gose

      Can - 11
    • Young Henry’s Cloudy Cider

      Can - 10
    • Saké

    • Gekkeikan

      60ml Glass - 7 / 720ml Bottle - 65

    • Houraisen Kasumizuki Junmai

      60ml Glass - 7.5 / 720ml Bottle - 75

    • Tengumai Yamahai Jikomi Junmai

      60ml Glass - 9 / 300ml Bottle - 41

    • Amanoto Junmai Ginjo

      60ml Glass - 12 / 300ml Bottle - 54

    • Artisan Teas

    • High-grade White Peony

      8

      高级白牡丹 - White Tea (Entree)

    • Emerald Blue

      8

      翠兰 - Green Tea (Entree)

    • Duck Poo

      8

      鸭屎香 - Oolong Tea (Entree/After)

    • Wild Lapsang Souchong

      8

      野生小种 - Black Tea (After)

    • Cinnamon

      8

      肉桂 - Baked Oolong (After)

    • White Lotus

      8

      抹茶 - Matcha (After)

    • PREMIUM TEAS

      5

      Jasmine Rose / Ancient Forest / Black Assam / Deep Sea / Arkadia Honey Sticky Chai

    • Coffee

    • Our beans are of Kenyan origin

      5

      Smooth with a yuzu and buttery body delivering a truly unique coffee experience. Enjoy black or with milk. Specially roasted in Marrickville by Roastville.

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    • 5 Course Degustation

    • with paired wines

    • ‘BU-GAK’

      Korean style chips featuring puffed rice seaweed, tempura enoki mushroom and crunchy lotus root with sweet plum powder

      - - - - & - - - -

      LEMONGRASS PORK GYOZA

      Pork, lemongrass, kaffir lime leaf, glass noodles and ginger gyoza, served with nam jim jaew sauce

      Paired with Chaffey Bros. Wine Co. Funkelpunkt Sparkling

    • Riverine Wagyu Beef Tataki

      Wagyu tenderloin marinated in XO sauce, served with a fresh salad of lime, fragrant herbs and red radish

      Paired with Chaffey Bros. Wine Co. Düfte Punkt Field Blend

    • CURED & SMOKED HIRAMASA KINGFISH

      With black sesame, lime dressing, yuzu mayonnaise, fragrant herb salad and pickled radish

      Paired with Chaffey Bros. Wine Co. Tripelpunkt Riesling

    • JASMINE TEA SMOKED DUCK DUMPLINGS

      Served with Illawarra plum sauce

      Paired with Chaffey Bros. Wine Co. Pax Æterna Grenache

    • CHAR-GRILLED WAGYU BEEF

      24 hour braised boneless beef ribs, charred and served with yuzu jam, radicchio and sesame gochujang

      Paired with Chaffey Bros. Wine Co. Synonymous Shiraz

    • THURSDAY 1ST AUGUST

    • Latest generation wine makers and brothers‑in‑law, the Chaffey Bros. will be showcasing a diverse range of their wines, paired beautifully with a selection of General Chao’s new winter warmers.

      Hailing from the Barossa and Eden Valley, the Chaffey Bros. work in the realm of minimal intervention, small‑batch wines, prioritising experimentation and quality to produce elegant and easy drinking wines. Come and hear from the wine‑makers themselves and have your senses expanded.

      $65 per person.

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    • 5 Course Degustation

    • with paired wines

    • ‘BU-GAK’

      Korean style chips featuring puffed rice seaweed, tempura enoki mushroom and crunchy lotus root with sweet plum powder

      - - - - & - - - -

      LEMONGRASS PORK GYOZA

      Pork, lemongrass, kaffir lime leaf, glass noodles and ginger gyoza, served with nam jim jaew sauce

      Paired with Chaffey Bros. Wine Co. Funkelpunkt Sparkling

    • Riverine Wagyu Beef Tataki

      Wagyu tenderloin marinated in XO sauce, served with a fresh salad of lime, fragrant herbs and red radish

      Paired with Chaffey Bros. Wine Co. Düfte Punkt Field Blend

    • CURED & SMOKED HIRAMASA KINGFISH

      With black sesame, lime dressing, yuzu mayonnaise, fragrant herb salad and pickled radish

      Paired with Chaffey Bros. Wine Co. Tripelpunkt Riesling

    • JASMINE TEA SMOKED DUCK DUMPLINGS

      Served with Illawarra plum sauce

      Paired with Chaffey Bros. Wine Co. Pax Æterna Grenache

    • CHAR-GRILLED WAGYU BEEF

      24 hour braised boneless beef ribs, charred and served with yuzu jam, radicchio and sesame gochujang

      Paired with Chaffey Bros. Wine Co. Synonymous Shiraz

    • THURSDAY 1ST AUGUST

    • Latest generation wine makers and brothers‑in‑law, the Chaffey Bros. will be showcasing a diverse range of their wines, paired beautifully with a selection of General Chao’s new winter warmers.

      Hailing from the Barossa and Eden Valley, the Chaffey Bros. work in the realm of minimal intervention, small‑batch wines, prioritising experimentation and quality to produce elegant and easy drinking wines. Come and hear from the wine‑makers themselves and have your senses expanded.

      $65 per person.

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    • Lunar New Year Set Menu

    • $188 for two

      Including a glass of Squealing Pig Sparkling Rosé for each guest

    • Crispy Sesame Seaweed

      with smoked mayonaise and special seasoning

    • Steamed Pacific Oysters

      with glass noodles and house made classic XO sauce

    • Prawn Toast

      Seasoned with ginger, sesame and white pepper, served with spicy XO mayonnaise

    •  

    • Yee Sang Salmon Salad

      Salmon tartare, eight seasonal shredded vegetables, mango, pickles, crispy wonton skin and roasted sesame dressing

    • Stir-fried Lobster

      Prawn, water chestnut and asparagus with premium abalone sauce

    • Oriental Petit Fours

      Traditional Asian bites

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    • Lunar New Year Set Menu

    • $188 for two

      Including a glass of Squealing Pig Sparkling Rosé for each guest

    • Crispy Sesame Seaweed

      with smoked mayonaise and special seasoning

    • Steamed Pacific Oysters

      with glass noodles and house made classic XO sauce

    • Prawn Toast

      Seasoned with ginger, sesame and white pepper, served with spicy XO mayonnaise

    •  

    • Yee Sang Salmon Salad

      Salmon tartare, eight seasonal shredded vegetables, mango, pickles, crispy wonton skin and roasted sesame dressing

    • Stir-fried Lobster

      Prawn, water chestnut and asparagus with premium abalone sauce

    • Oriental Petit Fours

      Traditional Asian bites

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    • Canapé Package

    • - $59 per person

    • Silken Tofu

      with mushroom XO sauce and crispy onion

    • House Made Pork Crackling

      with Sichuan style crumb

    • Steamed Oysters

      with house made XO sauce and premium conpoy

    • Prawn Toast Soldier

      with tangy mayo

    • Chicken Kung Pow Lollipop

      with cashew nut crumb

    • Crispy Gua Bao Braised Pork Belly

      with coriander & shallot salad

    • Lunch Package

    • - $99 per person

    • Cold Entrée

      Cured & smoked king fish, avocado puree, fermented radish & apple juice, green chilli, compressed watermelon and aromatic leaves

    • Hot Entrée

      Tom yum grilled Spencer Gulf prawn with kaffir lime & lemongrass crumb and a tangy mayonnaise

    • SHARING MAIN

    • Whole Steamed Snapper

      with white soy sauce and ginger & shallot sauce

    • or

    • 24 Hour Braised Wagyu Flank

      with sweet & sour beetroot

    • Spinach with Premium Abalone Sauce

      Conpoy and goji berry

    • Chao’s Special Fried Rice

      AAA grade rice, Australian smoked bacon, Chinese sausage, shrimp, corn, shallots, egg and our classic XO sauce

    • Banana Doughnuts

      with peanuts, miso caramel and pandan

    • Optional ~ 4 Glass Wine Pairing Package

    • - $40 per person

      Only available with the Lunch Package

    • Chaffey Bros. Wine Co. Not Your Grandma's Riesling

      Eden Valley, SA

    • Run Riot Sauvignon Blanc

      Marlborough, New Zealand

    • Mr Smith Chardonnay

      Tumbarumba, NSW

    • or

    • Yalumba Wild Ferment Shiraz

      Eden Valley, SA

    • Alasia Moscato d'Asti DOCG

      Piedmont, Italy

    • Private Dining Room Lunch Package

    • - $149 per person

    • Spiced Sichuan Nuts

      House smoked peanuts seasoned with five spice, Sichuan pepper and chilli

    • Chao’s Jerky

      Jack Creek MBS6+ Wagyu beef marinated in premium smoked soy and black vinegar

    • House Pickles and Ferments

      Sour cucumber, beetroot kimchi, apple kimchi, pickled carrot and salted radish

    • Cured and Smoked Kingfish

      Black sesame, yuzu mayonnaise and fragrant herb salad

    • Mother-in-law's Eggs

      Crispy soft-boiled egg with chilli jam, fried garlic and shallots

    • Tom Yum Grilled Spencer Gulf Prawn

      Kaffir lime & lemongrass crumb with tangy mayonnaise

    • Jasmine Tea Smoked Duck Dumpling

      Smoked braised duck dumpling and Illawarra plum sauce with red vinegar

    • Steamed Lobster

      with Western XO sauce

    • Master 24 Hour Braised Pork Belly

      Shiitake mushrooms and braised radish, served in master stock broth

    • Spinach with Premium Abalone Sauce

      Conpoy and goji berry

    • Caramelised Pineapple Tart

      with Sichuan pepper ice cream

    • Chao’s Special Fried Rice

      AAA grade rice, Australian smoked bacon, Chinese sausage, shrimp, corn, shallots, egg and our classic XO sauce

    • Banana Doughnuts

      with peanuts, miso caramel and pandan

    • Optional ~ 9 Glass Premium Wine Pairing Package

    • - $80 per person

      Only available with the Private Dining Room Lunch Package

    • Perrier-Jouët Blason Rosé

      Epernay, France

    • Ata Rangi Sauvignon Blanc

      Martinborough, NZ

    • Vinum 'Africa' Chenin Blanc

      Stellenbosch, South Africa

    • Triennes Rosé IGP Mediterranee

      Provence, France

    • Georges Duboeuf Beaujolais Villages

      Burgundy, France

    • Mud House Single Vineyard - Claim 431 Pinot Noir

      Central Otago, New Zealand

    • Campo Viejo Gran Reserva Rioja DO

      Rioja, Spain

    • Alasia Moscato d'Asti DOCG

      Piedmont, Italy

    • Yalumba FSW8B Botrytis Viognier

      Wrattonbully, SA

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