Chinese · Dessert · Organic · Restaurant · Seafood · Vegetables

Billy Kwong

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The salted peanuts whet our appetites. I’d love to know if these are cinnamon sticks or cassia bark…
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Lightly steamed oysters with ginger, shallots and soy
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Chinese pickled vegetables, sweet, salty and sour with crispy wonton skins sprinkled with schezuan pepper & salt
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Bugtail wontons with schezuan chilli oil
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Crispy prawn wontons with a sweet Vietnamese style dipping sauce
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Slow roasted lamb pancakes- peking duck style. The home made sauce was tasty but a little too thin for the application, it dripped everywhere! I am not a big fan of ‘thickened’ sauces (apart from gravy) as a general rule, but here it needs it.
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A standout crispy pork belly dish. Salty and moreish, with a refreshing coleslaw packed with fresh herbs to balance the richness of the meat.
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The silken tofu was delicate and beautiful with a poached egg in the centre of the plate.
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Crispy skin duck with citrus sauce
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Stir fried mushrooms, fresh, flavoursome, delicate and a wonderful foil to the rich meats we ordered.
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Pears poached in red wine with sour cream and almond praline- cleansing and light

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