Flower Drum
Cantonese Fine Dining · Melbourne · Chef Anthony Lui
Melbourne institution. Cantonese fine dining established by Gilbert Lau. Chef Anthony Lui.
17 Market Lane, Melbourne VIC 3000, Australia, Melbourne
- Two Hats
Menu
Cocktails
- ‘Year of The Dragon Edition’ (715)
- Apr (22)
- Museum Release (240)
- MV Penfolds ‘Yattarna V’ (Multi-Regional) Vintage 2011/2012/2014/2016/2021 (1095)
- Late Release (665)
- 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)
Wines
- Shiraz Cabernet Franc (385)
- 2025 Shaw & Smith Sauvignon Blanc (Adelaide Hills, SA) (19)
- 2023 Devil’s Baie Chardonnay (Mornington Peninsula, Vic) (18)
- 2022 Ceretto I Vignaidi di S. Stefano Moscato d’Asti (Piedmont, Italy) (16)
- 2024 Glen Garvald by Levantine Hill Rosé (Yarra Valley, Vic) (16)
- 2024 Swinney Grenache (Frankland River, WA) (20)
- 2022 The Other Wine Company Savagnin No.2 (Fleurieu Peninsula, SA) (55)
- 20BE Paralian ‘Lacey Vineyard’ Fiano (McLaren Vale, SA) (70)
- 2021 McWilliam’s ‘Balance’ (Riverina, NSW) Alcohol Removed (50)
- Shiraz Cabernet (140)
Dishes
- 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.
- Mud Crab with Ginger and Shallots (180) — Fresh mud crab with delicate ginger and shallot preparation.
- Crayfish (165) — Prepared with delicate balance of Cantonese spices, showcasing precision technique.
- Steamed Fish with Ginger and Spring Onion (95) — Market-fresh fish steamed in classic Cantonese style.
Set Menu
- Tasting/Banquet menu (90)
Phone: +61 3 9662 3655
Related restaurants
- Award-winning restaurants in Melbourne
- More from chef Anthony Lui
- Grossi Florentino — Melbourne
- Lee Ho Fook — Melbourne
- T'ang Court — Hong Kong (3 Michelin stars)
- Amaru — Melbourne
- Long Trieu — Ho Chi Minh City (1 Michelin stars)