Chef Liam Breen recently joined Cold Tea and he has launched a new menu filled with wonderful new dishes celebrating Chinese and Vietnamese cuisine. Most of the dishes are small plates designed to share.
Fried shrimp mousse on milk toast, sesame, ginger, scallion; this was my favourite of the new dishes with its tasty milk bread and great flavours; you are going to want to order another!
SALT AND PEPPER PRAWNS
Crispy fried prawns, red chilli, lime leaf, black bean
MARINATED LOTUS ROOT SALAD
Mature black vinegar, green papaya, chilli oil, scallion, black bean, cilantro
CRISPY BRUSSEL SPROUTS (V)
Soy vinaigrette, chilli with the addition of the 5-spice cured Bacon; which provided great flavours, another favourite.
UNCLE LEE’S CRISPY WINGS
Szechuan ginger soy glaze, green onion, toasted sesame seed; these were very good.
IBERICO SHOULDER CHAR SIU
Slow cooked and finished on grill, pork jus
FRIED RICE (V)
Gai lan, carrot, onion, peas, soy reduction; a great accompaniment.
By: Richard Wolak