China Tea Club Est. 1988 · North Lyneham
China Tea Club — Menu

À La Carte

Modern, innovative dishes exclusive to China Tea Club, alongside traditional favourites. If a favourite isn't listed, ask our staff — we'll try our best to satisfy your request.

If you have any food allergies or dietary concerns, please inform our staff. Seafood origin is marked (A) Australian · (I) Imported · (M) Mixed.

To Start

Entree

Deep Fried Cuttlefish DumplingsI6 pieces
16.00
Sesame Prawn ToastI4 triangles
18.00
Phoenix King Prawn CutletsI4 pieces
18.00
Deep-Fried WhitebaitIWith spicy salt
26.50
Homemade Shallot Bread2 pieces
12.00
Mixed EntreeSpring roll, dim sim, gow gee
10.50
Chicken Sang Choy Bow2 pieces
12.00
Gone with the WindShredded crispy Chinese broccoli leaves topped with ground spiced chicken breast
20.00
China Tea Club Crispy Chicken Wings4 in a serve
12.00
Steamed Char Siu (BBQ Pork) Bao2 in a serve
10.00
Vegetarian Curry Puff4 in a serve
12.00
N.Z. Mussels with Basil and ChilliI6 pieces
12.00
Peking Duck Pancake4 pieces
28.00
Chicken Satay Sticks4 pieces
16.00
Deep-Fried Soft Shell CrabIWith spicy rock salt
28.50
Deep-Fried Thai Fish CakeIWith sweet chilli sauce, 4 in a serve
18.00
To Start

Soup

Chicken and Sweet Corn Soup
7.50
Crab Meat and Sweet Corn SoupI
8.50
Hot and Sour Soup
11.50
Short Soup
11.50
Thai Style Seafood Tom Yum SoupMServes 2 people
22.00
Steamed & Boiled

Dumplings

Steamed Har GowIA popular yum cha dim sim — prawns & bamboo shoot, 8 in a serve
18.00
Steamed ShumaiICantonese yum cha dumplings — prawns & pork, 8 in a serve
18.00
Steamed Prawn & Ginger DumplingsIWrapped in Chinese wonton pastry, 6 in a serve
18.00
Steamed Dumpling Sampler SetITwo each of prawn & ginger dumplings, prawn gyoza and vegetable gyoza — 6 in a serve
18.00
Xiao Long BaoShanghai-style steamed pork dumplings, 8 in a serve
18.00
Steamed Prawn GyozaIWith Chinese chives & sesame, 6 in a serve
18.00
Steamed Vegetable GyozaCabbage, Chinese chives, carrot & radish, 6 in a serve
18.00
Boiled Pork & Cabbage Dumplings10 in a serve, with chicken broth
20.00
Boiled Pork & Cabbage Dumplings10 in a serve, with Thai-style tom yum broth
22.50
Signature

Chef's Specials

Wafu Chashu和風叉燒Japanese-style BBQ pork, seaweed salad & ponzu sauce
28.50
Braised Sliced Wagyu Beef Tongue鹵水和牛舌With yakiniku sauce — can be served as an entrée or a main
26.50
Slow-Cooked Duck Breast慢煮鴨胸肉With pickled plum sauce
26.50
Dongpo Pork東坡肉A classic Hangzhou dish — thick-cut pork belly braised until tender, then steamed for a melt-in-mouth texture, with ginger, scallions & quail eggs
28.50
Golden Sand King Prawns金沙蝦球IDeep-fried crispy king prawns tossed in a creamy, buttery salted egg yolk sauce
32.50
Golden Sand Soft Shell Crab金沙軟殼蟹IGolden sand preparation with soft shell crab
32.50
Golden Sand Pork Loin Chop金沙排骨Golden sand preparation with pork loin chop
27.50
"Sonoma" Sourdough Prawn ToastIWith Japanese mayonnaise sauce — 2 slices
18.00
Celebration of a Drunkard PoetSteamed chicken seasoned with Shaoxing Huadiao rice wine
26.50
Sound of MusicIPipa tofu — double-cooked tofu with prawns, mushrooms & herbs shaped like the traditional Chinese pipa, with a homemade dipping sauce
26.50
Quick-Fried Fresh Lobster TailIWith ginger & shallot on top of steamed egg noodle
115.00
Dry-Fried Spiced Shantung Lamb
29.50
Deep-Fried Crispy Sliced Pork BellyWith Japanese shichimi & Himalayan pink salt
27.50
Thai Style Green Curry ChickenWith green beans & eggplant
27.50
Thai Style Red Curry BeefWith Solanto tomato & fried potatoes
27.50
Whole Jumbo Green Prawns in ShellAWith Beijing sauce or spicy rock salt
34.50
Crispy Soft Shell CrabWith a creamy coconut curry sauce on the side
30.50
Massaman Curry with Beef BrisketAlso known as King of Curries — cinnamon, cumin, cloves & kaffir lime. Chicken fillets option available
28.50
Stir-Fried Crispy Roast Pork in Chilli JamWith snap peas & nagaimo (Chinese yam)
29.50
Exclusive to China Tea Club

House Favourites

Sizzling King PrawnsIGarlic & butter, served on the hotplate
32.50
Namking BeefCrispy beef fillets in a sweet chilli BBQ sauce
26.50
Steamed DuckFive spices and garlic vinegar
27.50
Chicken FilletsChilli, shrimp paste, galanga & a touch of citrus juice
26.50
Deep-Fried Soft Shell CrabTossed with spicy rock salt
28.50
Double-Cooked Pork BellySliced, with pepper and chilli
27.50
Crispy Spare RibsGarlic and herbs
27.50
Slow-Cooked Beef BrisketAniseed and Sichuan pepper homemade gravy sauce
27.50
Crispy Teriyaki Chicken Fillets
26.50
Deep-Fried CalamariIIn spicy salt
27.50
Racks of LambLightly fried & dipped in a glaze of honey & pepper
39.50
King Island Steak & ScallopIHoney-pepper sauce
30.50
Stir-Fried Chicken FilletsCreamy sweet paprika sauce on a bed of fresh baby spinach
26.50
Deep-Fried Fish FilletsICreamy corn sauce
27.50
Battered New Zealand MusselsIWith spicy rock salt
26.50
Stir-Fried Thai Fish CakeIWith garlic and choy sum
27.50
Chicken FilletsCreamy turmeric coconut sauce
26.50
Sizzling King PrawnsISingaporean style
32.50
Crispy Skin ChickenRosewine sauce
26.50
Balmain BugsASingaporean style — depends on availability
39.50
Deep-Fried WhitebaitIWith spicy salt
26.50
Diced Eggplant & Ground Chicken BreastStir-fried with a touch of chilli
27.50
Stir-Fried Pork FilletsCucumber & "cloud ear" mushroom
27.50
Cantonese Style White Cut ChickenGinger & shallot purée sauce — limited portions available each day
27.00
Beef TenderloinTeriyaki & mustard sauce
30.50
Ma Po Crispy Japanese Egg Tofu
27.50
Shredded Japanese TaroIScallops & king prawns in an X.O. premium chilli sauce
32.50
Quick-Fried NZ Ling FilletsISnowpeas, ginger, and shallots
27.50
Stir-Fried King Prawns & ScallopsIFresh asparagus
32.50
Thinly Sliced Sirloin FilletsServed on a sizzling platter in a Chiu-Chow style sate sauce
27.50
Stir-Fried Chicken FilletsLemongrass & chilli
26.50
Dry-Fried Green BeansSpicy ground chicken breast
27.50
Hakka Style Tofu PuffStuffed with chicken, topped with a light oyster sauce & coriander
27.50
Traditional Favourites

Main Fare

Honey King PrawnsI
32.50
Deboned Chicken BreastHoney sauce
26.50
BBQ Roast DuckPlum sauce
27.50
Stir-Fried Chicken Fillets in Bird-NestWith cashews
26.50
Hongkong Style Scrambled EggIWith prawns & tomatoes
26.50
Taiwanese-Style Chicken FilletsServed on a sizzling platter
26.50
Pork ChopsSpicy rock salt
26.50
Crispy Chilli BeefPeking style
26.50
Shang-Tung Crispy Skin Chicken
26.50
Beef FilletsSpicy Kung Po sauce
26.50
King Island SteakBlack bean sauce
30.50
Stir-Fried Beef FilletsChinese broccoli, garlic and ginger
27.50
Meat-Free

Vegetarian Passion

Deep-Fried Crispy Bean CurdSpicy chilli rock salt
21.50
Buddha's Hot Pot
21.50
Mix-VegetablesWithout curry or oyster sauce
20.50
Chinese Shanghai Pak ChoyLayered with strips of Chinese mushrooms and topped with an enoki mushroom sauce
21.50
Stir-Fried Snowpeas, Sugar Snap Peas & MushroomHoney glaze
21.50
Diced Aubergine & Bean Curd PuffWith mushrooms
21.50
Diced Bean Curd PuffIn spicy Kung Po sauce
21.50

A selection of fresh Chinese vegetables is also available — ask our staff.

Sides

Meal Accompaniments

Steamed Rice
3.00 pp
Vegetarian Combination Fried Rice
15.50 / 17.50
Combination Fried Rice
15.50 / 17.50
China Tea Club Special Fried RiceIWith extra BBQ pork, chicken fillets, shredded duck & king prawns
21.50
Singapore Noodles
22.50
Hokkien Noodles
22.50

Fried rice priced small / large.

Seafood origin: (A) Australian · (I) Imported · (M) Mixed

All prices GST inclusive · Public holiday surcharge 15% · Minimum charge $25.00 pp