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Banquets

  • $59

    Chef’s Tapas Grazing Menu

    Example Menu:
    Ginger Pear Scallops
    Duck Croquettes
    Peking Duck Crepes
    Poached Chilli Soy Dumplings
    Mud Crab Soft Shell Brioche Roll
    Char-sui BBQ Pork Bun Sliders
    Blue Swimmer Crab Dumplings with Yarra Valley Caivar
    Prawn Money Parcels

    Ginger Prawn Dumplings
    Pork Shui Mai
    Shared Dessert Plate including our Chocolate Won Tons, Macaron, Icecream/Sorbets & Lime Coconut Cheesecake


    Minimum 2 persons

    Upgrade to Premium Selection for $10 per person

    Example Premium Selection Upgrades:
    Soup Dumplings (Xiao Long Bao)
    Salt & Pepper Squid
    Caramelised Eggplant
    Upgraded Dessert to our Indulgence Dessert Platter – includes above dessert plus Our Signature Bombe Alaska, Coconut Cheesecake, Passionfruit Mousse, House-made Honeycomb, Icecream/Sorbets

  • $50

    Feedme Set Menu

    • 4 course - $50

    Experience Cantonese Fusion at its best!

    Our Most Popular Menu

    Can’t Decide

    Let us serve you 4 courses of our fusion chefs selection at Sun Wah

    Its all about sharing and enjoying the experience whilst

    tasting different fusion dishes

     

    SAMPLE OF DISHES THAT MAY APPEAR ON THE MENU

    you will be served 4 courses of 2 starters, 2 mains and a side

    You can add dessert to the menu for an extra $8 per person

    starters
    duck & pork croquettes
    chilli-soy pork dumplings
    peking duck crepes
    char-sui bbq pork bao
    wagyu san choi bow

    mains
    grass fed eye fillet from sher wagyu farm w. terriyaki jus
    salt & pepper king prawns and squid

    sides
    special fried rice
    local curry greens w. toasted cashews
    dry fried spicy green beans w. chilli & garlic

    sweet stuff
    dessert of the day or cheese platter to share

    * vegetarian or gluten free menu option available

     

     

  • $70–$150

    Our Chef Degustation Menu

    • 6 course per person - $70
    • 8 course per person - $90
    • 8 course per person w. matching wines - $150

    Amuse Bouche
    Duck & Pork Croquette w. black truffle mayo
    First Course
    Ginger pear scallops, crispy pork belly, golden pearl sago, chilli jam
    Seresin Sauvignon Blanc, Marlborough, NZ
    Second Course
    Blue swimmer crab dumpling, Yarra Valley salmon caviar, clear consomme
    Paringa Estate Chardonnay, Mornington Peninsula, VIC
    Third Course
    Lobster Har-gow, xo spiced pipette injection
    Tussie Mussie Pinot Grigio, Mornington Peninsula VIC
    Fourth Course
    Roast peking duck, steamed crepe, pickles, cucumber, hoi sin
    Port Phillip Estate Rose, Mornington Peninsula, VIC
    Fifth Course
    Firecracker deep of the sea, king prawns & scallops, snow peas, onions, chilli & garlic
    Dr Loosen Riesling, Mosel, Germany 
    Sixth Course
    Hopkins River Farm grass fed eye fillet, snake green beans, snow peas, baby corn, mushrooms, terriyaki jus
    Served with Special Fried Rice
    Vasse Felix Cabernet Sauvignon, Margaret River WA
    Seventh Course
    Xo fermented spiced chinese style roast duck, eggplant kaarage,
    dry fried spicy green beans in chilli & garlic
    Mount Langhi Cliff Edge Shiraz, Grampians VIC 
    Eighth Course
    Indulgence sharing dessert platter inc of famous bombe alaska
    Debortoli Deet Vat Semillon, Yarra Valley, VIC
    Followed By
    Coffee and Tea and Petit Fours

  • $65–$85

    Chef’s Vegetarian Degustation Menu

    • 6 course per person - $65
    • 8 course per person - $85

    Amuse Bouche
    Mushroom Croquette w. black truffle mayo
    First Course

    Ginger pear tofu, golden pearl sago, chilli jam
    Seresin Sauvignon Blanc, Marlborough, NZ
    Second Course

    Rice ravioli vegetarian dumplings with a mushroom consomme
    Port Phillip Estate Chardonnay, Mornington Peninsula, VIC
    Third Course

    Sweet Corn Fritters with chilli jam, coriander
    ​Clos Clare Riesling, Clare Valley, SA
    ​​Fourth Course

    Mushrooms of the earth, assorted enoki, string & shitake mushrooms stir-fried in a sesame-soy jus
    Cullen Merlot Malbec Petit Verdot, Margaret River, WA​
    ​Served with Vegetarian fried rice
    ​​Fifth Course

    Vegetarian egg Crepe, steamed crepe, egg omelette, pickles, cucumber, hoi sin sauce
    Port Phillip Estate Rose, Mornington Peninsula VIC
    Sixth Course

    ​Tempura of cauliflower with a salt & pepper seasoning, apple slaw, dried fried spicy green beans in chilli & garlic
    TWR Gewurztraminer, Margaret River, WA
    Seventh Course

    ​Grilled eggplant with black pepper & red vinegar
    Underground Pinot Noir, Mornington Peninsula, VIC
    Eighth Course

    ​Indulgence sharing dessert platter
    ​Debortoli Deet Vat Semillon, Yarra Valley, VIC

    Followed By Coffee and Tea
    and Petit Fours

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