Pork Cabbage and Water Mushroom Gyoza Yakitori with Spring Onions and Glazed 10.00

Size: px

Start display at page:

Download "Pork Cabbage and Water Mushroom Gyoza Yakitori with Spring Onions and Glazed 10.00"

Nathan Hancock
5 years ago
Views:

1 APPETISERS Duck Spring Rolls Pieces Pork Cabbage and Water Mushroom Gyoza 8.00 Steamed and then Crisp Fried served with Soy Garlic and Ginger Dipping Sauce Heart of Palm Salad White Lime, Ginger and Lemongrass Satays with Peanut Sauce Lamb 4 Pieces Prawn Toast 8.00 Topped with sesame seeds Yakitori with Spring Onions and Glazed Chicken 4 Pieces Shanghai (4 pieces) 7.00 Cooked in a Spiced Sweet and Sour Glaze Vegetable Spring Rolls Pieces Soft Shell Crab Served with Amazu Ponzu sauce Satays with Peanut Sauce Chicken 4 Pieces

2 Satays with Peanut Sauce Beef 4 Pieces Yakitori with Spring Onions and Glazed Pork 4 pieces Honey Prawns (4 Pieces) Coated in crumbs and Fried SOUPS Lobster and Sweetcorn 9.00 Soup with Eggs and Chives Classic Hot and Sour With Chicken, Mushrooms, Tofu, Egg Ribbons and lily bud in Vinegar and Pepper Broth MAIN COURSES Prawns Sichuan Wok Fried Prawns with loads of Chilies, Garlic, Ginger and Sichuan Peppers Dun Ka Keema Aromatic Beef stew with Papaya, Coriander, Chili and Ginger topped with Crisp Fried Onions Beef In Black Bean Sauce Wok Fried Beef Strips with Fermented Black Beans, Dark Soy Sauce, Vegetables and Mushrooms Sweet and Sour Chicken Crisp Fried Coated Chicken Nuggets in a Sweet and Sour Glaze with Pineapple, Nasi Pears and Goji Berries Chicken Murgh Makhani 16.00

3 Chicken Tikka simmered in a Tomato Sauce scented with Grated Ginger and Dried Fenugreek leaves Lamb Gulai Kambing Indonesian Lamb Curry simmered in a Richly Spiced Sauces, scented with Aromatic Spices, Lime Leaves, and Palm Sugar Lamb Shao Yang Rou Twice cooked Lamb with Cumin, Star Anise, Sesame, and Ginger, finished with Coconut Cream Chu Chi Pla Fresh Brown Mergre Simmered in a Spiced Red Curry sauce with Basil, Ginger and Coconut Milk Dry Shredded Beef Crisp Beef Strips with Peppers, Spring Onions, Garlic and Chili Soy Glaze Sweet and Sour Pork Crisp Fried Pork Nuggets in a Sweet and Sour Glaze with Pineapple and Pomegranate Seeds Velvet Chicken Cashew Wok Fried Chicken pieces with Spring Onions, Garlic,Chilli, Capsicum and toasted Cashew Nuts Chicken Kung Pao Sticky Chicken Nuggets with Chilies, Garlic, and Rice wine, finished with Spring Onions and Peanuts Hunan Lamb Tender LAmb slices Wok Fried with Ground Coriander, Fresh Chili and Cumin Golden Tofu (VG) Wok Fried with Leeks, Garlic and Coriander DUCK

4 Half Aromatic Glazed Duck Served with Yellow Bean Sauce, Spring Onion, Cucumber, Pineapple and Steamed Pancakes Full Aromatic Glazed Duck Served with Yellow Bean Sauce, Spring Onion, Cucumber, Pineapple and Steamed Pancakes VEGETABLES, RICE & NOODLES Haricot Vert 7.00 Wok Fried French Beans with Minced Pork, Garlic & Dried Shrimps Steamed Jasmin Rice (VG) 4.00 Portion of Steamed Jasmin Rice Rickshaw Special Rice 7.00 Wok Fried with Black Garlic, Asparagus & Mushrooms Mie Goreng Wok Fried Noodles with House Spice blend, Chicken, Prawns, Garlic, Aromatic Vegetables, Chili & Soy Sauce Thai Noodles (VG) Thick Rice Noodles with Aromatic Vegetables and Peppers, Soy Sauce & topped with Crushed Peanuts Sprouting Broccoli (VG) With Chili, Garlic, Shitake Mushrooms Egg Fried Rice (V) 6.00 Wok Fried with Spring Onions & Soy Sauce Wild Rice (VG) 7.00 Stir Fried with Black Garlic, Asparagus & Mushrooms

5 Singapore Noodles Thin Rice Noodles with Chilli, Garlic, Squid, Prawns, Pork, and Spices with a light Teriyaki Glaze Online ordering is currently closed. Will open again when restaurant opens. FAQ Help About us Restaurant owner 2014 Food Solutions ltd. corp reg. C All rights reser

Shanghai style sweet and sour ribs, lemon and honey prawn, crisp fried soft shell crab, chicken sate, crunchy peanut and sweet chili dipping sauces

Shanghai style sweet and sour ribs, lemon and honey prawn, crisp fried soft shell crab, chicken sate, crunchy peanut and sweet chili dipping sauces MENU SMALL PLATES CANTONESE STYLE OYSTERS STEAMED 4.00 with spring onions and ginger (per piece) VIETNAMESE SPRING ROLL WITH LOBSTER, MANGO 6.00 and coriander, nuoc cham sauce (per piece) SINGAPORE STYLE