‘Bu-gak’
Korean style chips featuring puffed rice seaweed, tempura enoki mushroom and crunchy lotus root with sweet plum powder
Prawn Ravioli Laksa
Italian inspired prawn ravioli served with punchy laksa sauce, curry leaf oil and coconut milk - Single serve
Chickpea Miso Braised Cabbage
Slow braised white cabbage in Tasmanian chickpea miso butter sauce and crispy chickpeas
Lemongrass Pork Gyoza
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
Served with Illawarra plum sauce - 4 pieces per serve
Giant Pork Bun
Filled with braised free range pork belly, chestnuts, mustard greens and shallots, served with smoked black vinegar
Riverine Wagyu Beef Tataki
Wagyu tenderloin marinated in XO sauce, served with a fresh salad of lime, fragrant herbs and red radish
The General’s Fried Chicken
Coated in too many herbs and spices and served with house fermented Sriracha - 1 piece per serve
Xinjiang Crispy Lamb Wontons
Pine nuts, roasted cumin, mint, lemon and sheep's yoghurt - 4 pieces per serve
Prawn Toast
Seasoned with ginger, sesame and white pepper, served with spicy XO mayonnaise - 3 pieces per serve
Salt & Pepper Eggplant
Served with lemon and cumin yoghurt, roasted garlic, onions and capsicum
Charred Broccolini
Smoked mayonnaise, roasted buckwheat, ponzu and bonito
Charred Corn
Seaweed butter, sesame and Parmigiano‑Reggiano - 4 pieces per serve
Balinese Grilled Chicken
Lemongrass and kaffir lime marinated free range chicken, served with Balinese salsa and sweet, spicy sambal sauce
Char-grilled Wagyu Beef
24 hour braised boneless beef ribs, charred and served with yuzu jam, radicchio and sesame gochujang
2kg Riverine MBS2+ Tomahawk Steak
Long pepper sauce, king brown mushrooms, house made pickles and ferments - Serves 4 to 5 People
Peking Style Lamb Shank
Illawarra plum marinated lamb shank served with spiced orange sauce, sweet potato puree and Asian slaw
Andi’s Beef Rendang
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
King Brown mushrooms and braised radish, served in master stock broth - Serves Two
Sweet & Sour Pork Nuggets
Sticky pork with tangy, east meets west BBQ sauce, coriander, black and white sesame seeds
Stir-Fried Wagyu Beef
Three pepper, black bean sauce with mushrooms and black garlic butter
Chao’s Seafood E-fu
Stir-fried premium seafood served over e-fu noodles, tossed in our signature blue swimmer crab chilli sauce
Chao’s Special Fried Rice
AAA grade rice, Australian smoked bacon, Chinese sausage, shrimp, corn, shallots, egg and our classic XO sauce
Vegetarian Fried Rice
AAA grade rice, tofu, egg, corn, shallots and our house made mushroom XO sauce
Whole Snapper
Whole Australian snapper, steamed or deep fried with your choice of sauce: XO / Garlic / Ginger & Shallot / Sweet & Sour / Singapore Chilli
Stir-fried Pipis
Tossed in tamarind, chilli jam and Thai basil with crispy rice noodles - Min. 500g
Pan Roasted Crayfish in Singapore Chilli Sauce
Lobster, Skull Island tiger prawns, Balmain bugs, crispy garlic, black beans and prawn butter served with house made mantou buns
House Made Pickles & Ferments
White radish pickle, celery with sour soy sauce, cauliflower piccalilli, fermented cucumber and pear kimchi
Baby Bok Choy
Served with sambal sauce
House Made Mantou Buns
Served steamed or fried - 3 pieces per serve
Giant Prawn & Sesame Cracker
- Single Piece
Steamed Jasmine Rice
- All served in 50g portions
Classic XO
Dried shrimp, ginger, garlic and ham
Spicy XO
Dried shrimp, ginger, 3 chilli, garlic and ham
Mushroom XO
Dried shiitake mushroom, ginger, garlic, chilli and smoked oyster mushroom
Premium Conpoy XO
Premium dried scallop, dried shrimp, ginger, garlic and ham
Super Premium Seafood XO
Abalone, clams, sea cucumber, premium dried scallop, premium dried shrimp, ginger, garlic and ham
New Style Super Premium AAA Grade Western XO
Black truffle, Tasmanian green lip abalone, premium dried scallop, premium dried shrimp, ginger, garlic, chilli, saffron, Gran Reserva Spanish Jamon and gold leaf
‘Bu-gak’
Korean style chips featuring puffed rice seaweed, tempura enoki mushroom and crunchy lotus root with sweet plum powder
Chickpea Miso Braised Cabbage
Slow braised white cabbage in Tasmanian chickpea miso butter sauce and crispy chickpeas
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
Japanese Style Steamed Egg
Sautéed mushrooms, radish and house made mushroom XO sauce
Salt & Pepper Eggplant
Served with lemon and cumin yoghurt, roasted garlic, onions and capsicum
Vegetarian Fried Rice
AAA grade rice, tofu, egg, corn, shallots and our house made mushroom XO sauce
Charred Corn
Seaweed butter, Parmigiano‑Reggiano and sesame - 4 pieces per serve
Grilled Broccolini
Smoked mayonnaise, roasted buckwheat and ponzu
Baby Bok Choy
Served with sambal sauce
House Made Mantou Buns
Served steamed or fried - 3 pieces per serve
Steamed Jasmine Rice
‘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
‘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
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
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
‘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
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
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
‘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
Thai Green Curry & Coconut Rice
Salted coconut rice pudding with roasted rice, mango, chilli and Thai green curry ice‑cream
Marble Glazed Black Sesame Cake
Organic black sesame tahini, morello cherry and masala chai ice‑cream
Caramelised Egg Tart
Macau style egg tart caramelised with lemon sugar
Shanghai Banana
Banana wrapped in crispy egg noodles served with coffee caramel and stem ginger ice‑cream
Trio of Ice‑cream
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
‘Bu-gak’
Korean style chips featuring puffed rice seaweed, tempura enoki mushroom and crunchy lotus root with sweet plum powder
Xinjiang Crispy Lamb Wontons
Pine nuts, roasted cumin, mint, lemon and sheep's yoghurt - 4 pieces per serve
Prawn Toast
Seasoned with ginger, sesame and white pepper, served with spicy XO mayonnaise
Beef Rendang Arancini
Crispy coconut and beef rendang rice ball served with sriracha mayonnaise - 2 pieces per serve
Eggplant Popcorn
Crispy eggplant bites tossed with Chao’s special seasoning
Prawn & Sesame Cracker with Sambal Sauce
Prawn and sesame cracker served with Balinese salsa and roasted capsicum sambal sauce
Master Pork Belly Bao
Caramelised pork belly, coriander and pickled radish salad, house made plum sauce
Lemongrass Pork Gyoza
Pork, lemongrass, kaffir lime leaf, glass noodles and ginger gyoza, served with nam jim jaew sauce - 2 pieces per serve
NV Nao Nis Prosecco Veneto, Italy
13 / 70
NV Lambrook Estate ‘Spark’ Sparkling Adelaide Hills, SA
14 / 72
NV Seppelt Original Sparkling Shiraz Great Western, VIC
82
NV Chandon Rosé Yarra Valley, VIC
86
NV Petit Cordon Prestige Marlborough, NZ
80
NV GH Mumm Le Grande Cordon Epernay, France
25 / 145
NV Veuve Clicquot Yellow Label Reims, France
170
2009 Dom Perignon Epernay, France
399
2018 Chaffey Bros. Wine Co. Not Your Grandma’s Eden Valley, SA
13 / 60
2017 Seppelt Great Western Great Western, VIC
72
2017 Moritz Pfalz, Germany
16 / 75
2017 Taylors 'St Andrews' Clare Valley, SA
95
2017 Hanns Pfalz, Germany
82
2018 Canti Pinot Grigio Veneto, Italy
11 / 55
2018 Marley Farm Pinot Gris Adelaide Hills, SA
12 / 56
2017 Church Road Pinot Gris Hawke’s Bay, NZ
75
2017 Tiefenbrunner ‘Merus’ Pinot Grigio DOC Alto Adige, Italy
80
2018 Wirra Wirra Adelaide Adelaide Hills, SA
10 / 48
2017 Elysian Springs 'Pennies From Heaven' Adelaide Hills, SA
55
2017 Run Riot Marlborough, NZ
14 / 63
2017 Vasse Felix Premier Semillon Margaret River, WA
72
2018 Ata Rangi ‘Raranga’ Martinborough, NZ
90
2017 Mr Smith Tumbarumba, NSW
14 / 64
2018 Lark Hill Canberra District, NSW
70
2016 TarraWarra Estate Yarra Valley, VIC
80
2018 Kooyong 'Clonale' Mornington Peninsula, VIC
95
2017 William Fevre Petit Chablis Burgundy, France
98
2016 Vinum ‘Africa’ Chenin Blanc Stellenbosch, South Africa
15 / 65
2015 Rudi Rabl 'Spiegel' Gruner Veltliner Kamptal, Austria
67
2017 Blanka Silvaner Rheinhessen, Germany
70
2017 Forest Hill Gewürztraminer Great Southern, WA
16 / 74
2017 Hugel et Fils ‘Gentil’ Gewürztraminer, Riesling, Muscat, Silvaner Blend Alsace, France
82
2017 La Maschera 'Rosé of Granaxia' Barossa Valley, SA
12 / 56
2017 Triennes Rosé IGP Mediterranee, Cinsault Blend Provence, France
15 / 67
2017 Taylor Made Pinot Noir Rosé Adelaide Hills, SA
74
2016 Rêve de la Mer Rosé IGP Vin de Corsé, Nielluccio Blend Corsica, France
95
2016 Elysian Springs ‘Silent Waters’ Adelaide Hills, SA
13 / 65
2018 Mania Tamar Valley, TAS
17 / 80
2018 Lambrook Estate Adelaide Hills, SA
90
2017 Dalrymple Pipers River, TAS
95
2016 Mud House 'Single Vineyard Claim 431' Central Otago, NZ
95
2016 Forest Hill ‘Highbury Fields’ Cabernet Merlot Mount Baker, WA
12 / 58
2015 Church Road Merlot, Cabernet Sauvignon Blend Hawke’s Bay, NZ
74
2016 St Hugo Cabernet Sauvignon Coonawarra, SA
130
2017 Yalumba 'Wild Ferment' Eden Valley, SA
55
2017 Blackbilly Grenache Shiraz Mourvedre McLaren Vale, SA
14 / 65
2018 Woods Crampton 'Pedro' Grenache Shiraz Mourvedre Barossa Valley, SA
70
2018 Lark Hill Canberra Region, NSW
14 / 70
2017 Chaffey Bros. Wine Co. 'Synonymous' Barossa Valley, SA
16 / 76
2017 Langmeil ‘Long Mile’ Barossa Valley, SA
85
2015 Montara Wines 'Chalambar Road' Grampians, VIC
105
2017 Georges Duboeuf 'Beaujolais-Villages' Gamay Burgundy, France
13 / 60
2016 Forest Hill Malbec Mount Barker, WA
14 / 65
2011 Campo Viejo Gran Reserva Rioja DO Tempranillo Rioja, Spain
80
2017 Terrazas Reserva Malbec Mendoza, Argentina
85
2016 Antinori Peppoli 'Chianti Classico' DOCG Sangiovese Tuscany, Italy
105
2015 Tiefenbrunner ‘Castel Turmhof’ DOC Lagrein Piedmont, Italy
120
2010 Canti Barolo DOCG Nebbiolo Piedmont, Italy
145
2016 Famille Perrin 'Chateauneuf du Pape Les Sinards' Grenache Rhône Valley, France
145
2017 Alasia 'd’Asti' Moscato DOCG Piedmont, Italy
12 / 60
NV Valdespino Pedro Ximenez Jerez, Spain
10 / 70
NV Grant Burge 10 YO Tawny Barossa Valley, SA
12 / 85
2017 Yalumba 'FSW8B' Botrytis Viognier Wrattonbully, SA
15 / 80
Whisky Smash
Sichuan & pink peppercorn syrup, Monkey Shoulder Scotch Whisky and Vietnamese spicy mint served over ice.
Runaway to Kokomo
Coconut washed banana spiced rum, Pampero Especial Rum, pineapple and kaffir lime perfume.
Mandarin Oriental
Vodka, sherry and fresh mandarin, served over ice with a bouquet garni of thyme, rosemary and sage.
Bloody Navy
Trail mix orgeat shaken with Four Pillars Bloody Shiraz Gin, lemon and bitters, garnished with dried citrus.
Lady Lister
Assam tea-infused tequila, pomegranate liqueur, orange marmalade, egg white and smoked hickory salt.
Herbalist
Hibiscus shrub, Four Pillars Bloody Shiraz Gin, Adelaide Hills Bitter Orange, lemon and rose perfume.
Jean Claude Pandan 2.0
Plantation 3 Star Rum, clarified milk punch with pandan, coconut and spices.
Skips a Beet
Fresh beetroot juice, Oscar 697 Rosso Vermouth and peppermint & raisin syrup.
Mr Werrett’s Whisky Hai
Houjicha-infused Dewar’s 12YO Scotch Whisky, chocolate bitters and genmai roasted rice.
Pear Up
Hippocampus Vodka, Poire William Pear Liqueur, osmanthus & date syrup, vermouth and palo santo wood perfume.
Moscow Mule
Vodka, Lime, Ginger Beer.
Eastside
Gin, Lime Juice, Mint, Cucumber.
Tommy’s Margarita
Tequila, Lime Juice, Agave Syrup.
Hemingway Daiquiri
White Rum, Maraschino Liqueur, Lime Juice, Grapefruit.
Pisco Sour
Pisco, Lime Juice, Bitters, Egg White.
Spumoni
Campari, Grapefruit Juice, Tonic.
Espresso Martini
House Made Cold Brew Concentrate, Cold Drip Liqueur, Vodka.
Vodka Martini
Ask our bar staff for our vodka selection to make your perfect martini.
NegronI
Gin, Campari, Sweet Vermouth.
Elderflower Tom Collins
Gin, Elderflower Liqueur, Lemon Juice, Soda Water.
Charlie Chaplin
Hayman's Sloe Gin, Apricot Brandy, Lime Juice.
Bourbon Old Fashioned
Ask our bar staff for our bourbon selection to make your perfect Old Fashioned.
Shrub & Garden
PS40 Bush Tonic, Seedlip Garden 108, cucumber shrub and basil.
Barely Cowboy
Seedlip Spice 94, lemon barley water and pandan.
Umami Soda
Nori-infused Seedlip Spice 94, ume syrup and black liquorice.
Spiced Apple Tea
Jasmine tea, dehydrated apple, orange and falernum syrup.
Wake Up, Mary
House made cold brew coffee concentrate, Seedlip Grove 42 and blood orange soda.
Poor Toms 'Sydney Dry'
Marrickville, NSW - Garnish: Grapefruit Twist.
Manly Spirits 'Australian Dry'
Manly, NSW - Garnish: Strawberry Fruit & Berry Tincture.
Hippocampus 'Bangkok'
Perth, WA - Garnish: Lemongrass & Lemongrass Tincture.
Archie Rose 'Signature Dry'
Rosebery, NSW - Garnish: Mint Leaf.
Applewood
Adelaide Hills, SA - Garnish: Lemon Thyme & Orange Twist.
If you’d prefer a vodka martini, ask your bartender about our selection.
Nikka 'From The Barrel'
Japan - Garnish: Palo Santo Wood Perfume & Orange Twist.
Glendronach 'Original Single Malt 12 YO'
Scotland - Garnish: Maraschino Cherry.
Hakushu 'Single Malt'
Japan - Garnish: Lemon Twist.
Craigellachie '13 YO'
Scotland - Garnish: Dehydrated Pear.
Kavalan 'Single Malt'
Taiwan - Garnish: Torched Cinnamon Stick & Dehydrated Mango.
If you’d prefer a bourbon old fashioned, ask your bartender about our selection.
Seasonal Tap
Please ask our friendly staff for this month’s tap selection
Sapporo Lager
Tiger Lager
Mountain Goat American Pale Ale
Kirin Ichiban
Asahi Black
Nomad Freshie Salt & Pepper Gose
Young Henry’s Cloudy Cider
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
High-grade White Peony
高级白牡丹 - White Tea (Entree)
Emerald Blue
翠兰 - Green Tea (Entree)
Duck Poo
鸭屎香 - Oolong Tea (Entree/After)
Wild Lapsang Souchong
野生小种 - Black Tea (After)
Cinnamon
肉桂 - Baked Oolong (After)
White Lotus
抹茶 - Matcha (After)
PREMIUM TEAS
Jasmine Rose / Ancient Forest / Black Assam / Deep Sea / Arkadia Honey Sticky Chai
Our beans are of Kenyan origin
Smooth with a yuzu and buttery body delivering a truly unique coffee experience. Enjoy black or with milk. Specially roasted in Marrickville by Roastville.
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
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.
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
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.
$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
$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
- $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
- $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
- $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
- $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
- $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
