Happy Valley head chef Mark Kim and his team have curated a new seasonal menu that celebrates fresh seafood and premium Australian meats, all with that famous Cantonese twist.
Inspired by our producers, who are leaders in quality and sustainability, this menu is designed to let exceptional local ingredients shine.
New Seasonal Heroes
Seafood Platter
Salmon, bay bug, king prawns, goolwa pipi, spring bay mussel scallops, oysters served with kombu xo aioli, chinese vinaigrette
Chilli Pipi with Rolled Rice Noodle
Mushroom xo, garlic shoot, fried garlic
Smashed Cucumber Salad
Black fungus, green sichuan pepper, sesame
Charred Salmon
Soy vinegrette, curry leaf, sesame oil
Sher Wagyu Dumpling
Celery, water chesnuts
Typhoon Shelter Style Barramundi
Black garlic aioli, ginger, fried shallot
We host a wide range of events and special dining experiences at The Albert Park Hotel.
