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SPRING

Spring arrived perfectly  in Sydney and we are enjoying the sunshine and cool breezes through our lovely new window at fu.
What’s happening ? We are currently being re-defined and the plan is for her to push boundaries and be authentic. We are aiming to have outdoor dining by summer and forego single use packaging to mark the Year of the Metal Rat which happens to fall on the eve of Australia Day 2020. Ideas require genuine teamwork with intuitive timing. So we wait patiently and prepare ourselves for opportunities to finish what we started. For now – we are working on our newest dish – the Spring Roll of course! Ours is filled with jicama and sun dried shrimps – our take from the Penang Popiah that is the bomb!

We cook and serve. It’s a very enjoyable journey rather than to stay at one’s station.
I am training all our cooks to not be shy and serve you personally so yes –  you may experience some Asian idiosyncrasies but know that we try our best and it’s from our hearts.

Keep it real and cook more. It’s the best way to look after yourselves and your loved ones.
And of course – during those moments of certain cravings – I hope you do eat with us and enjoy what we do.

Take care!
Annie

MENU

 

ASIAN MIXED PLATTER  for two  60

BANQUET MENU for large groups 60pp
* 10% service charge for groups more than 8.
* 10% surcharge on Sundays and Public Holidays.

Vegetarian, Vegan and Coeliac menus available.
Please let us know your dietary considerations and we will try our best to accomodate.

Specials

Manchu Spring Rolls w jicama and sun dried shrimps 10
Nasi Lemak – coconut rice w anchovy sambal, egg and peanuts  12   add chicken curry 16
Fu Duck Noodles w celery, cucumber and bean sprouts  19
Assam Fish Curry 24
King prawns and snowpeas wok fry 25
Beef Hor Fun – rice noodle stew w eye fillet and greens  22
Ling fish wok fry w ginger shallots 20
Sambal Seafood  28

Starters

duck wraps 14
roti dhal 5   roti chicken potato curry 8  roti with 3 flavours  12
crisp tofu w chilli manis 7
wonton soup – pork 7  prawn 12
poached crab chicken wontons 14
sang choi bao – pork 15  vegetarian 14  prawn 16
crisp deep fried wontons – pork 7  prawn 12
handmade dumplings dozen/half –  pork chive 12/6   three mushroom 14/7

Rice and Noodles

hainan chicken rice 15
bbq pork rice 14
roast duck rice 19
tofu, bok choi, brown rice 12
manchu fried brown rice 18  white rice 16
curry laksa chicken 16 tofu 13 prawn 20
char siu wonton noodle soup 15
roast duck noodle soup 19
vegetable tofu shiitake noodle soup 14
char kway teow w lup cheong and prawns 20
hokkien noodles w chicken and prawns 21
rice white 3 brown 4 roti 4

Mains and Vegetables

local squid chilli salt 23
beef eye fillet wok fry  25  cantonese blackbeans or ginger garlic
huangdi cashew chicken 24
okra eggplant tofu curry 20  w pranws 25
nyonya chicken potato curry 23
padang beef rendang 25

slow steamed eggplant  16
green beans ginger garlic fry 16  sambal  18
poached asian greens 12 half serve  6
gaai laan 12

Dessert

coconut sago pudding w gula melaka 5
almond agar agar w lychee 5
green tea ice cream  5

** all desserts are gluten free!

Drinks

tieguanyin oolong
long jing green tea
hibiscus flower
ginger lemongrass spritz
akishika shuzo kobo #7
tsuru ume yuzushu
tsing tao
tiger
lucy margaux
la violetta
domaine matassa roussillon
thick as thieves

licensed
limited byo is welcomed – $5 pp