2 Duck Goose Menu

smoked salt, cayenne pepper

garlic, chinkiang vinegar, sichuan peppercorn dust

tomatoes, beets, carrots, cilantro garlic flatbread

green chillies, wood ear mushroom, light vinaigrette

soy sauce broth, chinese pickles, ginger

whole roasted crescent farm duck, smacked cucumber, silken tofu, wilted seasonal greens, sour plum compote, saffron rice. 24 hours advance notice required

roast pork

seasonal: celery root puree, pickled daikon and carrot slaw

modern: apple, beet and ginger puree, pickled fennel

classic: scallion ginger sauce char siu is traditionally served at room temperature

branzino fillet on bed of tomato fondue, roasted shiitake mushrooms

slow braised chicken thighs and legs in aromatic soy sauce broth

lightlty battered shallow fried pork chunks or shrimp, pineapple, rice vinegar

sichuan peppercorn dressing, housemade pickled plums, candied walnuts, mesclun greens

carrots, green peas, oyster mushrooms, egg, scallions, duck broth reduction

marinated chicken chunks, stir fried mixed peppers, fermented soy beans

chili sauce, pineapple, rainbow chard stems

served with side of smacked cucumbers. three sliders to choose from:

shredded duck, hoisin sauce, cucumber, duck cracklings

glazed roast pork, carrot daikon slaw, bbq sauce, baby greens

daikon and shiitake hash brown, rainbow chard, paprika mayo

two eggs any style served with char siu hash and baby green salad

buttermilk battered fried soya chicken, baby greens salad and pineapple buns, maple syrup

assorted veggies, duck broth reduction rice

challah bread, peanut butter and coconut milk smear, five spice bacon and baby greens salad

five spice bacon, shiitake mushrooms, poached eggs, vinaigrette dressing

ginger, celery, daikon and shiitake hash browns baby greens salad

with olive vegetable

saffron rice

coconut milk, toasted black and white sesame seeds, toasted coconut flakes

chocolate crust

cross between a scone and a doughnut with crunchy topping, served with butter