Escape to the Orient for the evening with a romantic waterside dinner at Yum Cha Dragon
Your Valentine will be thoroughly impressed with the array of choice; an exciting range of premium yum cha dishes, a special Valentine's Day a la carte menu and Banquets to share. With friendly, efficient service and romantic water views your night will be one to remember.
Plus every couple will receive a silk rose*
Date Sunday, 14th February 2010
Address 427 Docklands Drive, Waterfront City, Docklands Vic 3008
Menu Yum Cha Dragon will be offering Premium Yum Cha on Valentines Day
Bookings Online or Ph 9329 6868
* Silk Rose - 1 per couple, while stocks last, only on Sunday Dinner (14 Feb)
Yum Cha Dragon has extended Valentine's Day. The Valentine's Day premium Yum Cha trolleys, Valentine's a la carte menu and banquets to share will be available from Thursday, 11th February to Monday, 15th February.
Valentine's Menu
Sample only, subject to change
Entrées
Chicken & sweet corn soup 5.50
Shredded duck combination soup 7.00
Szechwan style hot and sour soup 6.50
Seafood combination soup 7.50
Crispy spring roll with chicken and vegetables 7.50
Salt and pepper local calamari 12.50
Peking duck (min 2) 4.50 ea
Grilled BBQ pork loin with Char Siu sauce 11.00
Crispy tiger prawns on seaweed salad with Wasabi sauce (3 pcs) 14.50
‘San Choy Bow’ served in lettuce cup with Hoi Sin sauce, choice of: Seafood 9.50, Vegetarian 6.50
Mains
Steamed Whole Barramundi served with shredded ginger, green onion, coriander and Soya 44.00
Live Lobster stir fried with shallots, ginger & egg noodles m/p
Succulent king prawns stir fried with Chinese broccoli, mushroom and carrot 36.00
Lightly battered honey glazed prawns topped with sesame seeds 36.00
Wok fried scallops served with Asian greens and oyster sauce 32.50
Crayfish & mud crab served over noodles with seasonal vegetables* m/p
Sauce options: (a) X.O. (b) Ginger & garlic (c) Szechwan
Sautéed sliced beef with Szechuan sauce 26.00
Mongolian beef 26.00
Sliced beef with black bean sauce 26.00
Satay beef, wok fried with pineapple, onion and crushed peanuts 26.00
Caramalised pork spare ribs on bok choy with a side of Asian pickles 25.00
Suckling pork, traditionally renowned for its “crackling”, sliced and served with Hoi Sin sauce 25.00
Chinjew chicken–diced chicken, wok fried with snow peas in a Szechuan pepper sauce 25.00
“Kung Pao” chicken with peanuts, dried chili & capsicum in Wei-chaun Szechuan sauce 25.00
Crispy skin roast duck with plum sauce and our homemade Asian pickles - A Cantonese classic 26.00
Accompaniments
Special “Yum Cha Dragon” fried rice with diced king prawns and BBQ pork Small 9.50, Large14.50
Singapore noodles with rice vermicelli, prawns, BBQ pork, capsicum, onion and bean shoots 18.50
Stir fried Chinese vegetables with your choice of a). X.O sauce b). Oyster sauce c). Garlic & ginger 13.50
Steamed rice
Desserts
Fried ice cream with warm honey, toasted coconut and crushed nuts 12.00
Mango pudding with fresh fruit and cream 12.50
Lychees served with ice cream 9.00
Coconut Panna cotta with Lychees and mint compote 11.00
Ice cream (3 scoops) 7.50
BANQUET MENUS
(b1) Happy Dragon Banquet*
$52 per person. Minimum 2 people
Chicken & sweet corn soup
Spring roll
B.B.Q pork tenderloin
Honey prawns
Chinjew chicken
Special combination fried rice
Homemade ice cream
Coffee or tea
(b2) Golden Lotus Banquet*
$59 per person. Minimum 3 people
Shredded duck combination soup
Sesame prawn on toast
Calamari with spicy salt and pepper
Top cut fillet of beef with Szechuan sauce
Cantonese prawns
Caramelised pork spare ribs
Singapore noodles
Banana or pineapple fritter with ice cream
Coffee or tea
(b3) Emperor Banquet*
$85 per person. Minimum 3 people
Seafood combination soup
San choy bow with seafood served in crisp lettuce cup
House specialty - Peking duck
Stir fried live lobster with shallots, ginger & egg noodles
Top cut fillet of beef with Mandarin sauce
Stir fried Chinese mixed vegetables
Special fried rice with shredded roast duck
Fried ice cream or Peking toffee apple
Coffee or tea
SAMPLE MENU ONLY, SUBJECT TO CHANGE
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