At this stage we are mainly catering in exquisite traditional Chinese cuisine predominately for your wedding reception. Although, we are caterers and we will always strive to cater for your particular taste or requirements. Be sure to contact us with any questions regarding what we can provide. Below is a list of our most popular dishes.

Entrée
Typically 2 – 3 entrée’s are chosen for the first quarter of the banquet

Special combination cold cut platter
Your choice of roast duck, roast pork, prawn spring rolls, bean curd wrapped dim sim & pickled jelly fish salad

Shark-fin & crab meat soup
Delicate seasoned chicken broth filtered with crab meat and shredded shark-fins. Garnished with fresh coriander and served with red vinegar

Ginger & shallot steamed oysters or scallops
Shelled oysters/scallops firstly steamed with thinly sliced ginger and then topped with shredded spring onions, dressed with hot oil and seasoned light soy sauce

Crab claw prawn balls
Specially seasoned prawn mince with crab meat claw served with sweet & sour sauce

Main’s
Main’s are generally served from dishes 3 – 8, with rice typically served as the last dish before dessert

Ginger & shallot lobster
Lobster tail meat and legs (if live) lightly floured, deep fried & stir-fried with garlic, ginger and large spring onions served on a bed of seasoned noodles

Ginger & shallot mud crabs
Cracked mud crab lightly floured, deep fried & stir-fried with garlic, ginger and large spring onions

Ginger & shallot steamed whole barramundi
Steamed whole seasoned baramundi with thinly sliced ginger, dressed with shredded spring onions, hot oil & light seasoned soy sauce garnished with fresh coriander

Battered whole barramundi with shredded sour mango and sweet fish sauce dressing
Battered whole baramundi deep fried until golden, dressed with shredded sour mango, sweet fish sauce and garnished with fresh mint

Lemon grass marinated deep fried quail
Quails marinated with a special lemon grass mix, lightly floured and twice cooked, served with a tangy lemon and pepper sauce

Salt & pepper king tiger prawns
Large king tiger prawns (with shell) floured, deep fried and then stir-fried with a special salt, pepper, 5 spices and aromatic mix

Bird’s nest combination seafood
Fresh squid, shelled prawns & scallops stir-fried with assorted vegetables served in a crunchy deep fried potato nest basket

Abalone, sea-cucumber & black shitake mushrooms
Slow cooked abalone, sea-cucumber and black shitake mushrooms with a special abalone sauce

Eight treasure steamed duck
Twice cooked marinated whole duck stuffed with eight treasures glutinous rice and steamed until tender soft, served with a special duck sauce

Steaming seafood hot pot
Various seafood & fresh vegetables in a chicken broth served simmering

Special fried rice
Rice, diced Chinese sausage, barbaque pork, prawns, corn, peas & egg wok fried

Dessert
Final dish of the night

Fresh seasoned fruit
Seasonal fresh fruits peeled and sliced

Egg based cakes
Specially made egg based cakes served in a small takeaway container

Three-coloured ice refreshment
Mixture of beans, coconut milk, tapioca pearls, longan served in a bed of ice