Join Embassy XO and Anchovy’s owner and Head Chef Thi Le for a night of Modern Asian, modern Australian and a little bit in-between.
Thi Le and Embassy XO’s Head Chef James Wu will come together to create a menu inspired by their bright, bold takes on South East Asian cuisine with Vietnamese and Cantonese influence. Think fresh flavours, salty, spicy, sour and sweet – the perfect combination for a progressive dinner paired with matched premium wines.
YOUR EMBASSY XO + ANCHOVY MENU
Coffin Bay Oysters, Sapo Melon & Lemon Myrtle Sorbet, Lime Caviar
Fraser Island Spanner Crab, white pepper broth, bone marrow & coriander
Spiced Sunshine Coast Macadamia Nuts
Charcoal Grilled Mooloolaba King Prawns, Spicy Honey Thai Glaze, Crispy Ji Yim Prawn Head
Master Stock Braised Wallaby, Lard Pastry, Chilli Vinegar
Double Happiness Dumpling, Stinging Nettle, Shitake Mushroom, Silken Tofu, Salted Radish
Poached Pork Belly, Sichuan Chilli Oil & Spices, Bean Sprouts
Sword Fish Baked in Banana Leaf, Jungle spices served with Leaves, Herbs & Pickles
Wok Fry Exotic Asian Greens in Traditional Sambal Belacan
Eight Treasure Sticky Rice Baked in Bamboo
Durian & White Chocolate Fried Ice Cream, Raspberry Coulis