From our new Autumn menu - some warming dishes for cooler nights. 

Otway Forest shiitake, beancurd, pea dumplings, crisp noodle golden star anise and cassia bark broth

‘Bun Oc,’ Ha Noi snail soup, chicken broth base, lemongrass tofu and banana flower, morning glory and spearmint salad

Peking duck broth with bamboo shoot, sweet potato noodle roast duck and cinnamon mint

Claypot of Western Plains pork belly, simmered with caramel wood ear mushrooms

Claypot of coconut braised Seven Hills goat with red date and goji berries, quail egg and daikon