may

lazy lamb pancakes

 

Keeping it Lazy in Spring, our signature pancakes return, but this time in the form of Peking Potstickers.

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Crispy pastry cocoons braised lamb shoulder, bound with a Peking jus and stuffed full of roast vegetables.

 

Finished with our in house Peking sauce; sweet and savoury with a gentle kick.

 

 

black pepper + honey ribs

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It’s the return of the King.

 

The dish that one chefs Mum (mine) said

 

“that’s the best thing you’ve ever done, that.”

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A rich bone broth stock, reduced to the absolute essence of meaty and then glazed with honey & black pepper.

 

Ready to fall of the bone by the time you’ve gone to pick up the first one.

 

 

chilli, chicken + broccoli

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Every now and then we like to have a dish with a bit of heat.

 

Not too much, but just enough of a kick to let your tastebuds know that somethings going on...

 

We roast and ferment the chilli's to take off the edge, combine with garlic and ginger and enough chicken stock to cool it down somewhat.

 

Then add our BBQ chicken thigh and broccoli, charred to perfection for what is my personal “Dish of the Month”

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cantonese pork

 

We’ve done it with Beef, done it with Chicken, now it’s the Piggy’s turn to join the exclusive club of meats we have paired with our favourite Sixty Sauce.

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Sesame, Ginger and hoi sin form the base of this umami filled sauce that coats our crispy slow cooked pork shoulder.

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Finished with a touch of lime, a dish that just keeps giving.

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SIDES

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Sixty Seasoned Chips + Special Fried Rice.

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Plant-based options available on all menus.

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available exclusively

via the sixty kitchen app