1. Eat the skin by dipping it in a salted black doris plum sauce then sugar, we call it ‘Duck candy’. 2. Wrap the meat with your choice of 5 spice duck stuffing sauce, hoisin or chili mayo with crisp vegetables or fruits. 3. Finish with warm brandy and duck stock shooter.
Spicy Sticky Chili Chicken Wings (4) $16
Chinois Kee $14
WEE (4 x steamed, open) - Lamb and minted pea dumplings on kumara rouille
Charred Pork Belly $18
curry apple chutney, plum coulis
Vaagyoo Owl Brown (2) $16
Chinese steam bun sliders flled with pork belly, salad and ‘Chef’s special sauce’
Maggie’s of Beijing $24
Inspired by the Mongolian soiled doves of Maggie’s. This lamb dish is seasoned with cumin and garlic
Bruddy Crunchy Sarad $12
Chinese style potato salad with black vinegar, sesame, mild chili, spring onion and peanut crunch