4/6 Cowper Wharf Roadway
Woolloomooloo NSW 2011
18 August 2019
Cuisine: Modern Asian

15.0/20 (GFG 2019)
Head Chef:
Frank Shek
| Cold Share Plates: | NZ King Salmon Sashimi w Blackened Chilli Dressing |
| Dim Sum, Small & Medium Plates: | Steamed Half Shell Scallops w Ginger & Shallot |
| Chilli Salt Squid | |
| Pork & Peanut San Choy Bau | |
| Salad of Duck w Asian Cress Pomelo & Pine Nuts | |
| Mains: | Singapore Chilli Style Qld Grouper w Fennel Crunch |
| Wok Fried Beef Fillet w Oyster Mushroom & Fragrant Rice Wine | |
| Tea Smoked Duck w Tamarind & Plum | |
| Chinese Greens | |
| Steamed Jasmine Rice | |
| Dessert Platter: | Sago Pudding w Vanilla Coconut Cream & Passionfruit Syrup |
| Black Sticky Rice w Seasonal Fruit | |
| Mango, Black Sesame & Berry Sorbet |
| Overall | Food | Value | Ambiance | Cleanliness | Service |
| 7.0 | 7.0 | 7.0 | 7.5 | 7.0 | 6.0 |
Group Shot
China Doll
China Doll
Table Setting
NZ King Salmon Sashimi w Blackened Chilli Dressing
Steamed Half Shell Scallops w Ginger & Shallot
Chilli Salt Squid
Pork & Peanut San Choy Bau
Salad of Duck w Asian Cress Pomelo & Pine Nuts
Singapore Chilli Style Qld Grouper w Fennel Crunch
Chinese Greens & Steamed Jasmine Rice
Wok Fried Beef Fillet w Oyster Mushroom & Fragrant Rice Wine
Tea Smoked Duck w Tamarind & Plum
Dessert Platter