Yuen Ming Wong’s meal for four mem­bers of his fam­ily

Townsville Bulletin - - NQ Life -

en­tree

Quail de Dy­nasty Mar­i­nated quail deep-fried and served with a bar­be­cue sauce $ 19 San Choy Bow Finely chopped pork, chicken chinese sausage, mush­room and veg­eta­bles cooked, then served with crisp let­tuce leaves $ 24 Four Sea­son scal­lops Steamed fresh scal­lops in shells with four dif­fer­ent flavours: black bean, chilli and gar­lic, gin­ger and shal­lots and chinese mush­room with radish $ 14 Steamed dim sims Chinese dumplings with pork mince, prawn, mush­rooms steamed and served in a bam­boo steamer $ 12 ac­com­pa­nied by a Fire Gully Sau­vi­gnon Blanc $ 47

main

Steamed co­ral trout fil­let with pak­choy Steamed bone­less co­ral trout fil­let with gin­ger and shal­lot and served with Shang­hai pak­choy $ 36 Roast duck $ 26 Scal­lops in a crab meat sauce Braised mar­i­nated scal­lop meat topped with a crab meat sauce $ 30.50

Braised croc­o­dile with snow peas Mar­i­nated ten­der croc­o­dile fil­let stir-fried with gar­lic, chilli and co­rian­der and served with snow peas $ 29 ac­com­pa­nied by a Hen­schke pinot noir $ 93 ( to go with the duck) and a Kat­nook caber­net sau­vi­gnon $ 89 ( to go with the fish) Steamed rice $ 7.50

dessert

Golden fried ice cream $ 9.50 ac­com­pa­nied by a No­ble One botry­tis $ 52

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