The Baowry

Mussels cooked in a rich broth of bacon, garlic scallions and fermented black bean paste. Topped with garlic lime aioli, chives and pickled chilies

Sauteed prawns with garlic, chili paste and scallions

Seasonal vegetables sauteed with garlic and ginger, finished with miso butter. Can be made vegan upon request

Pan-fried noodles tossed with shredded pork braised in gochujang (fermented red pepper paste), ginger, garlic and vinegar

Prawn flavored puff chips served with house made miso chili dipping sauce

Pickled carrots, jicama and daikon radish tossed with shredded napa and herbs in an orange miso vinaigrette- Topped with roasted peanuts and pickled chilies

Slow poached egg over a nest of pan-fried noodles with a black vinegar reduction and ginger scallion emulsion, topped with tobiko roe and chives

Seasoned rice served with a ginger scallion emulsion, pickled ginger and radish

Mustard greens and red chard braised with bacon, chilies, garlic, ginger and miso

Organic frisee with asian pears and house bacon lardons (Substitute bacon lardons for tofu terrine), tossed with a pickled mustard seed and shiitake vinaigrette, served with a slow poached egg

Belly and shoulder slaw cooked in five-spice, garlic, ginger and dark soy

Slow cooked in five spice, ginger and sichuan peppercorns

Shiitake mushroom, tofu, garlic and ginger terrine, lightly seared

Sichuan peppercorn flank steak served with a sesame slaw, shiitake mushrooms and a slow poached egg

Pork belly, braised greens and prawns in a rich chicken and pork broth. Served with crispy rice squares

Peking style duck with buns, pickles and house made hoisin and plum sauces