Praline Crusted Bone Marrow pimenton & chili pepper jam, torn bread
16.00
Hoisin BBQ Spiced Hakka Noodles market vegetables, mixed herb salad
14.00
Broiled Grouper melted green tomato sauce, baby potatoes
32.00
Macanese Chili Prawns
26.00
Wagyu Flank Steak szechuan peppercorn butter, king oyster mushrooms
29.00
Niman Ranch Pork Belly francesinhas sauce, white bean and linguica stew, pickled jonah gold apples
22.00
African Chicken grana padano gratin, wilted greens, madeira demi-glace
24.00
Ants Climbing The Tree glass noodles, minced heritage pork, chilies
15.00
Forbidden Black Rice
6.00
Fried Pumpkin, Grana Padano
8.00
Tea Smoked Mushrooms, Black Garlic Butter
9.00
Heirloom Carrots, Cilantro Oil
8.00
Brussels Sprouts, Chorizo, Crispy Garlic, Lemon
9.00
Kale, Hom Ha, Dried Shrimp, Ginger
7.00
Yukon Potato Gratin
8.00
Fried Rice, Preparation Changes Daily
8.00
Steamed Jasmine Rice
2.00
Malasadas portuguese style doughnuts, stuffed with vanilla cream
7.00
Almond Cake peri peri hot fudge
9.00
Fried Egg Tart maple walnut ice cream, cinnamon sugar
7.00
Poached Pear Crumble white honey, currants
8.00
ala mode
2.00
Seasonal Ice Creams & Sorbets
8.00
Tea Selection
Formosa Oolong oolong tea
5.00
Toasted Almond fruit tea
5.00
Geisha Beauty green blend tea
5.00
Lung Ching green tea
5.00
Jasmine Silver Needle white tea
6.00
Rooibos Chai rooibos tea
5.00
Cocktails $14
Dr. Funk mekhong thai rum served tall with homemade grenadine, ginger beer, dressed with fresh fruits and mint & topped off with a drizzle of absinthe.
Firecracker Cocktail barsol pisco italia combined with homemade créma de mezcal, lime & pineapple juices finished with macao’s 5 spice bitters.
Cicinho Sour leblon cachaca shaken with fresh lime juice served straight up, sprinkled with nutmeg & angostura bitters, prepared in the traditional manner.
Kaffir Jimlet kaffir lime-infused plymouth gin mixed with lime juice & agave nectar, served straight up.
Hong Kong Cocktail pueblo viejo blanco tequila shaken with lemon juice, dow’s fine ruby port & pandan leaf syrup.
Westside charbay meyer lemon vodka with mint & fresh lemon juice shaken and served straight up with a splash of soda.
The Odd Job bulleit rye whiskey combined with liquore galliano and dashes of fernet branca, served straight up.
Fancy Cocktails
Bashful Maiden hendrick’s gin shaken with st. germain elderflower liqueur, velvet falernum, lemon juice & pureed striped melon, served straight up.
15.00
No Mames siete leguas reposado tequila shaken with bärenjäger honey liqueur, fresh lime & grapefruit juices, finished with st. elizabeth allspice dram.
15.00
Malena wild turkey rye with campari & six grapes ruby port stirred with orange blossom water and served on the rocks
15.00
Drunken Dragon’s Milk charbay green tea vodka shaken with young coconut puree, thai basil & macao five-spice bitters, served tall.
15.00
Yellow Fever #2 maker’s mark bourbon, homemade sassafras syrup, fresh ginger root & white peaches shaken and served with a house cured lotus chip
15.00
La Mikana plymouth gin shaken with employees only grapefruit cordial, topped off with chilled perrier-jouet grand brut and garnished with sprig of rosemary.
16.00
Mata Hari louis royer force 53 vsop cognac with chai-infused vermouth & pomegranate juice, shaken, served straight up.
16.00
Bottled Beer
Tsingtao
7.00
Radeberger Pilsner
7.00
Super Bock Lager
7.00
Samuel Smith’s Indian Ale
8.00
Samuel Smith’s Nut Brown Ale
8.00
Wines By The Glass
White
Vinho Verde, Quinta De Azevedo, Vinho Verde, Portugal, 2010
10.00
Verdicchio "Bucci", Castelli Di Jesi, Marche, Italy, 2009
11.00
Chardonnay, Employees Only, Central Coast California 2009
12.00
Rose
Bodegas Muga, Rioja, Spain, 2010
10.00
Chinon Rosé, Raffault, Loire, France 2010
11.00
Red
Passa Red, Quiinta Do Passadouro, Douro, Portugal 2008
10.00
Ramitello Rosso, Di Majo Norante, Molise, Italy, 2008
11.00
Pinot Noir, Employees Only, Central Coast California, 2010
12.00
Sparkling
Prosecco, Zardetto, Veneto, Italy
10.00
Cava Brut Rose, Llopart, Spain 2008
14.00
Perrier-Jouët, Grand Brut NV, Epernay, France
20.00
Late Night
Mushroom & Truffle Croquettes
11.00
Dry Fried Boneless Pork Ribs
15.00
Bacalhau Carpaccio salted cod, pickled jalapenos, black garlic aioli
14.00
Chicken & Pork Belly Dumplings steamed or fried
9.00
Grilled Romaine Salad boquerones, black peppercorn parmesan dressing
13.00
Popo Lau’s Won Ton Soup
13.00
Look Funn Noodles with bacon & fried egg gravy
10.00
Pork Chop Bun salted egg yolks
12.00
8oz Brisket & Short-Rib Beef Burger francesinhas sauce, white cheddar
16.00
Maine Lobster & Crab Buns prawn chips
18.00
Fried Rice preparation changes daily
8.00
Garlic & Parsley Fries
6.00
Prawn Chips garlic aioli
6.00
Dessert
Malasadas fresh doughnuts, stuffed with vanilla cream
7.00
Fried Egg Tart maple walnut ice cream, cinnamon sugar