A signature dessert to share, with coconut sponge cake, lamington mousse, berry coulis, and a crispy wattle-seed biscuit base.
Menu
Modern Asian plates made to share.
Our menu moves from expressive starters and dim sum to large plates, signatures, vegetables, and dessert, with lunch and dinner service at Campbells Cove.
Dessert
Vegetarian & Vegan
Soy-based mock chicken wok tossed with shiitake mushroom and bamboo shoot.
Luna Lu Signature Dishes
Special fried rice with beetroot puree, pickled cabbage, ginger, Hokkaido scallops, king prawns in XO sauce, and salmon roe.
Golden crispy premium duck infused with Chinese rose wine and spices, served with daikon, scallions, Tuscan kale, and Davidson plum sauce.
Main Menu - Large Plates
Australian Wagyu tossed with Szechuan pepper sauce and Chinese greens, topped with coriander and egg yolk.
Dim Sims - Steamed
Shiitake, carrots, bok choy, and saltbush flakes.
Main Menu - Entree
Tossed in savoury sticky sauce, topped with fried shallots and fresh chilli.
Kataifi wrapped tiger prawns with yuzu avocado, sweet spiced mayo, and dragonfruit.
King prawn mince on sourdough with black and white sesame, beetroot mayo, and black flying fish roe.
Kyoto white miso, Oscietra caviar, yuzu, and ginger dressing.
Reserve