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THE MR. Q . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 55pp

THE MRS. Q . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 65pp

VEGETARIAN . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 45pp

Allow our chefs to present their best dishes of the day:

FEED ME

Vegetarian Spring Rolls (3) V ........... 12

Dumpling (4) ...................................................... 17Prawn dumpling, served in spicy green curry sauce

Peking Duck Pancake (6) .................... 19 DIY wrap with cucumber, spring onion and special hoisin sauce

Karaage Chicken (4) GF............................ 17 Japanese deep-fried boneless chicken f illet served with wasabi mayo

ENTRÉE

SORRY NO SPLIT BILLS | MIN SPEND $25 PER PERSON

GF .......................................................... GLUTEN FREE

V ................................................................ VEGETARIAN

VG ......................................................................... VEGAN

Please inform your waitperson of any specif ic allergies or dietary requirements when ordering your food.

Our menu is designed Our menu is designed for sharing. Dishes are for sharing. Dishes are brought to your table brought to your table continuously throughout continuously throughout your meal. your meal.

MRSQ.COM.AU

MAINS Pad KRA-PRAOStir fried chilli, green beans, bamboo shoot, garlic, basil with your choice of:

Beef ....................................................................... 26

Chicken ............................................................... 26

Pork Belly ............................................................. 29Slow cooked 6 hour pork belly with Chinese spices, served with pickled green mustard

Red Duck Curry GF ....................................... 29Roasted duck leg with pineapple, chilli and Thai basil

Massaman Beef Cheek .......................... 33Slow cooked beef cheek, massaman curry, served with potato

Steamed BarramundiSteamed barramundi f illet with choice of:

Ginger and Shallot ........................................ 28

Nam Jim (Thai) GF .......................................... 30

Black Pepper Bug Tails ........................ 48Singapore style wok tossed bug tails with snake bean, garlic, onion, chilli and chef-made black pepper sauce

Green Curry GF V .............................................. 25Combination of cabbage, mushrooms, tomatoes, carrots, beans, potatoes and tofu

BBC GF V VG .............................................................. 25 Broad bean served with Chinese fungus, bean curd skin, capsicum, straw mushroom and salted mustard

Salt & Pepper Eggplant V .................... 25Deep-fried and wok tossed eggplant with salt and pepper, chilli, garlic

Balinese Style Prawns GF ..................... 38Prawns with spicy Balinese sauce, snake bean, garlic, onion, chilli, tomato

Soft Shell Crab GF .......................................... 36Yellow curry based, egg and curry leaves

Thai Squid GF ...................................................... 28Thai style wok tossed squid with snake bean, garlic, onion, chilli with Thai chilli paste

Thai Style Pork Neck ............................... 28Crispy pork neck wok tossed with Thai style sauce, snake bean, garlic, onion, chilli

SORRY NO SPLIT BILLS | MIN SPEND $25 PER PERSON

CHEF’S SPECIALS

Miang Kham GFCrushed peanut, roasted coconut, ginger, lime, chilli in palm sugar caramel sauce

Prawn (3) .............................................................. 18

Vegetarian V ..................................................... 16

Coconut Salad (mild) GFGrilled chicken thigh f illet, marinated with fresh turmeric, lemongrass, served with peanut, roasted coconut

Chicken ............................................................... 28

Vegetarian V ..................................................... 24

BBQ Chicken ..................................................... 28Chargrilled chicken, served with salad

SORRY NO SPLIT BILLS | MIN SPEND $25 PER PERSON

Queue for Date, Dates for Q ........... 15Sticky date pudding, ginger oat crumbs, ice cream, bourbon butterscotch sauce with sago

Roti with Pandan Custard .................. 12

SIDES

DESSERT

Pad Thai GFThai rice noodle, tofu, bean sprout, peanut and garlic chive

Chicken ............................................................... 20

Prawns ................................................................. 24

Vegetarian V VG ................................................ 18

Asian Greens GF V ............................................ 16With garlic sauce

Pineapple Chicken Fried Rice GF ....... 20Sliced chicken breast, red onion, egg, spring onion, pineapple

Vegetarian Fried Rice GF V .................... 18Red onion, egg, spring onion, tomato, mushroom, corn, pea, seasonal vegetables

Jasmine Rice (per person) .............................. 4Refillable (if you need more)

SORRY NO SPLIT BILLS | MIN SPEND $25 PER PERSON

VEGETARIAN Vegetarian Spring Rolls (3) .............. 25

BBC GF VG ................................................................. 25 Broad bean served with Chinese fungus, bean curd skin, capsicum, straw mushroom and salted mustard

Salt & Pepper Eggplant ........................ 25Deep fried and wok tossed eggplant with salt and pepper, chilli, garlic

Green Curry GF .................................................. 25Combination of cabbage, mushrooms, tomatoes, carrots, beans, potatoes and tofu

Vegetarian Pad Thai GF ........................... 18Thai rice noodle, tofu, tomato, mushroom, bean sprout, peanut and garlic chive

Asian Greens GF ................................................ 16With garlic sauce

Vegetarian Fried Rice GF ....................... 18Red onion, egg, spring onion, tomato, mushroom, corn, pea, seasonal vegetables

SORRY NO SPLIT BILLS | MIN SPEND $25 PER PERSON