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Cantonese Fine Dining · Melbourne · Chef Anthony Lui

Recognized in 50 Best Discovery and awarded multiple hats by The Age Good Food Guide, executive chef Anthony Lui delivers Cantonese fine dining in Melbourne. His kitchen pairs traditional techniques with local produce, highlighted by signature Peking duck served with thin handmade pancakes.

17 Market Lane, Melbourne VIC 3000, Australia, Melbourne

  • Two Hats

Menu

Dishes

  • E-Fu Noodles (38) — Braised egg noodles with seafood or vegetables.
  • Double-Boiled Soup with Wallaby Tail and Loganberry (58) — Chef Anthony Lui specialty. Rich peppery broth slow-cooked in clay pot, blending Australian ingredients with Cantonese tradition.
  • Braised Abalone (145) — Premium abalone braised in rich oyster sauce.
  • Pearl Meat (75) — Refined preparation showcasing exceptional Cantonese technique.
  • Wok-Tossed Seasonal Vegetables (38) — Fresh seasonal vegetables with garlic in oyster sauce.
  • Fried Rice (32) — House-made fried rice with premium ingredients.
  • Crispy Suckling Pig (380) — Whole suckling pig with crackling skin. Serves 4-6 guests. 24 hours advance notice required.
  • Peking Duck (198) — Tender roast duck with crispy skin, carved tableside. Served with thin handmade pancakes, sweet plum sauce, spring onion, and cucumber.
  • Lobster with Ginger and Shallots (195) — Live lobster prepared Cantonese style with ginger and shallot.
  • Mud Crab with Black Bean Sauce (180) — Fresh mud crab prepared with aromatic black bean sauce. Available in season.

Cocktails

  • Pu'er Aged Tea (18) — 10-year aged Yunnan Pu'er for digestive
  • Jasmine Tea Premium (15) — Finest grade jasmine pearl tea, ceremonially prepared
  • Tasting/Banquet menu (90)
  • ‘Year of The Dragon Edition’ (715)
  • Apr (22)
  • Museum Release (240)
  • Late Release (665)
  • MV Penfolds ‘Yattarna V’ (Multi-Regional) Vintage 2011/2012/2014/2016/2021 (1095)

Set Menu

  • Tasting/Banquet menu (90)

Wines

  • Gewürztraminer Josmeyer Alsace (28) — Aromatic Alsace wine complementing rich duck dishes
  • Burgundy Pinot Noir Louis Jadot (32) — Classic Burgundy Pinot pairing with duck
  • Champagne Billecart-Salmon Brut (35) — Elegant aperitif or pairing with dim sum
  • Penfolds Bin 311 Chardonnay (26) — Premium Australian Chardonnay pairing well with seafood

The Experience

Expect an opulent and theatrical atmosphere. The meal is structured around à la carte dining and a tasting menu. A good fit for business dining and celebrations.

  • Occasion: Business, Celebration
  • Atmosphere: Opulent, Theatrical
  • Format: À la carte, Tasting menu

Phone: +61 3 9662 3655

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