Pinot Duck

Served the traditional way, wrapped with strips of leek, cucumber and hoisin sauce

Classic duck and condiments, sandwiched in Northern-style buns

Diced Peking duck, water chestnut, mushroom, carrots with hoisin sauce in iceberg lettuce

Vietnamese summer rolls with fresh mango and nuoc nam

Crispy fried spring rolls, Peking duck meat, vermicelli, mushrooms, carrots, cabbage and wood fungus with honey mustard sauce

Hand-pulled roast duck with fresh cucumber, cilantro and pickles on baguette smeared with duck liver pate

Toasted brioche with roast duck and pineapple, drizzled with red pinot balsamic reduction and shallot chips

Glazed pineapple with Sichuan pepper, apple roselle sauce and toasted Chinese bun

Marinated in Hua Diao, served with Chinese kale crisps and toast

Tossed in Sichuan pepper and cumin seasoning

Taro mash with citrus tartar sauce

Fried homemade shredded duck and pork dumpling with sweet & sour sauce

Chinese crepe chips with Sichuan pepper cucumber pickles, black truffle mayo and homemade sweet & sour sauce

With a dash of cumin salt and spicy cumin tomato sauce

Air-dried Chinese pork sausage, ginger sauce and sakura shrimp

Lightly sautéed in a garlic-infused olive oil

Romaine lettuce and crouton

Roast duck, tomato and mozzarella cheese with cilantro pesto

Jasmine tea smoked duck breast

Lemon and olive oil dressing

With asparagus lettuce & tea tree mushroom with red rice vinaigrette

Crunchy romaine and duck bacon

Shredded roast duck with wood fungus, bamboo shoots, dried bean curd strips, Shitake mushroom with smoked chipotles

Duck bacon and crouton

Pan-seared hash potato and egg with cucumber and mint sauce

Duck eggs and julienned leek with hoisin sauce

Savory steamed egg custard with hand-pulled duck, dried scallop, air-dried ham, mushroom, chestnut, lotus seed, topped with salmon roe and chives

12-hour slow-braised whole duck stuffed with dried scallop, air-dried ham, lotus seed, dried shrimp, chestnut, sticky rice, taro and shitake mushroom

Roselle sauce, sauteed garden greens and fries

The well-rounded black tea lends the duck breast a gentle caramalized smokiness

Roselle sauce, sauteed garden greens and fries

Marinated in sweet soy sauce served with mash potato and baked cheese broccoli

Wok-tossed Angus beef cubes, black truffle & kale

12-hour slow-roasted pork belly

Aromatic black truffle fried rice with eggs, carrot, mushroom and sweet corn steamed in lotus leaf wrap

Hand-pulled Peking Duck, dried scallop, eggs and pineapple

With wild mushroom

Manchu rice cooked with duck stock and green chili, topped with slow poached egg and crispy duck skin

In duck consommé

Winter melon and Chinese dried citrus zest

With wild cepes and morel mushroom

Confit spring onion and fresh Chinese leek

Shredded Duck and mixed vegetables

With Chinese dried citrus zest

Poached in rice wine with goji berries

French crepe with fuji apple, sea salt caramel

Coconut milk, dates and dried fruits