Head Chef Bernard Kong Kok Weng holds the reins at one of Melbourne’s most prestigious dining destinations. He brings together fresh and creative Cantonese dishes that blend authentic and modern flavours. From the first step inside, you cannot help but be impressed with the grand traditional interior of high ceilings and elaborate gold artefacts; a majestic Mongolian tent is reserved for private dining.
With its array of clever and well-balanced dishes, the menu takes you on a journey to the Orient. Spicy pork wonton with chilli oil is a vibrant dish that uses the robust flavour of chilli to take the simple wonton to the next level, while crystal-skin king crab dumpling is fresh, light and elegantly presented. Steamed spare ribs with black bean sauce features a generous portion of ribs. The sauce has a subtle spiciness that doesn’t overpower the meat.
PSST! Ask for a window table, so you can enjoy stunning views of the Yarra River and Melbourne skyline.