Up Close: A New Menu To Inspire Your Next Little Valley Experience
After reuniting Head Chef Jake Pregnell with friend and former collaborator Simon Hanmer, we’re proud to evolve our take on Chinese cuisine with an exciting new menu.
Over the course of the last month, our menu offering has transformed under the guidance of Head Chef Jake Pregnell and new arrival Simon Hanmer.
big changes to small plates
The latest additions to the overhauled ‘Small’ section of the menu include Typhoon Chicken (a nod to an iconic Hong Kong dish traditionally associated with seafood), Crystal Pork Terrine with Persimmon and Black Vinegar and a Prawn ‘Toastie’ with Mozzarella and smoked onion Sambal.
A ‘Chinese Bolognese’ is less fusion than the name suggests, consisting of thick sticky noodles laden with Nduja XO Sauce and topped with Prawn Floss, whilst house-made Silken Tofu is served up with Sichuan Pickles and Strange Flavour sauce.
New Mains And Desserts Share In The Menu Shake-Up
Shared plates have been updated with a new Salt and Pepper fish (served whole), generous slices of aged Roast Duck paired with spiced citrus and Kale, and 24 Hour Beef Short Rib with smoked Hoisin and Cucumber.
For a Chinese-twist on Pork and Apple Sauce, our Pork Cheek with Apple Sweet & Sour and Mustard Greens is certain to become a shared Sunday lunch favourite.
Creativity extends to our dessert menu, with the previously-mentioned Chocolate Parfait, Tea Tree Mushroom and Mushroom Cocoa Pops sitting alongside Custard Apple Cream with Honeydew Melon and Pine Nuts, and a new creation that brings together Fig, Shiso Yoghurt and Sesame Madeleine.
The Salted Duck Egg Steamed Bun (a favourite of our Yum Cha lunch menu) is a smaller option for the diner wanting to add a sweet footnote to their experience.