| Our 2017 menu brings you colour, freshness and some exciting twists on our seasonal favourites inspired by authentic provincial Chinese dishes from the best culinary regions around China. It's all about fresh ingredients, pure, zingy flavours that are fun to share. Take the RuYi journey with us. | |
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HOMEMADE SOUP
With only the freshest and premium ingredients |
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Duck and Tofu
Roast duck, fresh tofu, spring onion |
9.00 |
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Market fish (GF)
Fresh rockling, egg white, celery, coriander |
9.00 |
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HOME PLATES
Taste of everyday casual eating in modern China |
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| Lettuce cup (1piece) (GF) | |
| Oyster Blade Wagyu, celery, carrot, oyster sauce | 7.00 |
| Market fresh seafood, garden peas, XO sauce | 6.00 |
| Vegetarian, bamboo shoots, celery, mushroom (V) | 5.00 |
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Steamed vegetarian dumplings (6 pieces) (V)
Fresh spinach dough, green veges, mushroom, vermicelli |
12.00 |
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Fried Tofu with Szechuan mayo (3 pieces) (V)
Silky smooth artisan hand made pure tofu, seaweed |
12.00 |
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Green Gram noodle salad (V) (spicy)
Mung bean, Szechuan chilli paste, peanuts |
15.00 |
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Pork and crab Shao Long Bao (6 pieces)
Market fresh crab, Greenvale pork, soup bursting dumpling |
15.00 |
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Peking Duck cone (2 pieces)
An authentic flavour served in a new way |
12.00 |
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Pan fried pork and chive dumpling (6 pieces)
Greenvale pork, fresh chives, organic flour |
14.00 |
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RuYi fried chicken wings (6 pieces)
Marinated in master stock overnight, slightly charred |
14.00 |
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Bao Bao (1 piece)
Premium Chinese sandwich using steamed bun Peking duck Vegetarian (V) |
9.00 |
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Crispy chicken with honey wasabi sauce
Classic Chinese street food with RuYi's unique sauce |
12.00 |
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Flaming king prawn (4 pieces)
King prawn swim in fire (GF available on request) |
16.00 |
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Salt and pepper soft shell crab (GF)
Gluten free batter, premium citrus sauce |
18.00 |
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Tingling prawn (4 pieces)
Jumbo tiger prawn, soy, fresh lime juice, Szechuan pepper |
16.00 |
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Tangy OX tongue (100g)
Premium OX tongue, fresh lime, nashi, apricot, mustard, chilli |
16.00 |
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RuYi Szechuan eggplant fries (V) (GF)
RuYi's unique interpretation of the classic Szechuan eggplant |
12.00 |
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Hand made wonton in chilli sauce (8 pieces)
Greenvale pork, fresh green veg, unique RuYi chilli sauce |
15.00 |
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Numbing beef (mild spicy)
Black Angus eye fillet, chilli, soy, lime, rock sugar |
18.00 |
| Classic Chinese dishes With modern twists | |
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Kong Bao chicken (Mild spicy)
Free range chicken fillet, peanuts, unique Kong Bao sauce |
25.00 |
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Duck slow cooked in master stock
Free range duck 3 hours simmering in master stock |
35.00 |
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Caramelised pork spare ribs
American ribs, rock sugar. cinnamon sticks, soy |
33.00 |
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Steamed Barramundi fillet
Market fresh barramundi, soy, dried shallots, coriander |
30.00 |
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Black Angus fire cracker (spicy)
Black Angus eye fillet, chef's pickled chilli, capsicum |
32.00 |
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Cumin pork ribs (5 pieces) (GF) (spicy)
Greenvale pork ribs, cumin. Szechuan pepper |
35.00 |
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Wagyu beef (GF)
M8 oyster blade wagyu, mixed mushrooms, truffle paste, asparagus |
49.00 |
| Steamed rice (GF) | 3.00 P.S |
| Fried rice (GF) | 6.00 P.S |
| Wok fried mixed vegetables in soy lime sauce | 9.00 |
| Wok fried broccoli with garlic (V) (GF) | 9.00 |
| Light chilli green bean (V available on request) | 9.00 |
| If you can't make the decision, we are happy to organize RuYi's favourite dishes for you. Minimum 2 people to share. | |
| 5 Course 49.00 P.P. | |
| 8 Course 75.00 P.P. | |
| We are able to host cocktail events, sit down dinner events, functions and catering. NO MSG is used in our food. |
| Served all lunch | |
| Bao Bao (1 piece) Peking Duck or Vegetarian (V) | 9.00 |
| Lettuce cup (1 piece) | |
| Wagyu 7.00 | |
| Seafood 6.00 | |
| Vegetarian (V)(GF) 5.00 | |
| Fried tofu with Szechuan mayo (3 pieces) (V) (GF on request) | 12.00 |
| Peking duck cone (2 pieces) | 12.00 |
| Pan fried pork and chive dumpling (6 pieces) | 14.00 |
| Hand made wonton in chilli sauce (8 pieces) | 15.00 |
| Crispy chicken with honey wasabi sauce (GF) | 12.00 |
| Green gram noodle salad (V) | 15.00 |
| RuYi fried Chicken wings (6 pieces) | 14.00 |
| Wok fried broccoli with garlic (V) (GF) | 9.00 |
| Wok fried inixed vegetables in soy lime sauce (V) | 9.00 |
| Tangy OX tongue | 16.00 |
| Served from Mon - Thur | |
| Bao Bao & RuYi fried chicken wings | $18.00 |
| Fried Tofu with Szechuan mayo & Crispy chicken with honey wasabi sauce | $18.00 |
| Green Gram noodle salad & Crispy chicken with honey wasabi sauce | $18.00 |
| Vegetarian Bao Bao & Wok fried mixed Vegetables in soy lime sauce | $18.00 |
| Add $2 for: Asahi / Tsingtao / Wine (sommelier selected) / soft drink |
| Served all lunch & Monday-Wednesday dinner | |
| An offering by our chefs, from the freshest seasonal produce. Two home plates, one big dish served with steamed rice. | $29.00 |
| Add a glass of sommelier hand picked red or white wine / beer / sparkling water. | $35.00 |
| All things sweet | |
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Banana fritter
Banana, lemon sorbet |
12.00 |
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Sago pudding (GF)
Rice, honey, sago, coconut cream, pistachio ice cream |
12.00 |
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Creme brulee Shanghai style (GF)
Milk, eggs, caramel, coconut ice cream |
12.00 |
| Ice cream/Sorbet (per scoop) | 14.00 |
Menu Disclaimer
| Name | Cuisines |
|---|---|
| Lingnan Restaurant | Chinese |
| Sungs Kitchen | Chinese |
| Westlake Restaurant | Yum Cha, Chinese |
| Sichuan House | Chinese, Asian |
| Wing Loong Chinese Restaurant | Chinese, Seafood |
Below you'll find samples from menus of places nearby.
| Steak bacon and Cheese Pie | N/A |
| Vegetable Pastie | N/A |
| Potato Pie | N/A |
| Chicken and Mushroom Pie | N/A |
| Steak and Mushroom Pie | N/A |
| Chicken Leek and potato Pie | N/A |
| Hot and Spicy Pie | N/A |
| Steak and Kidney Pie | N/A |
| Clean Here for the full menu for Dinkum Pies |
| Fruit Salad | $6.50 |
| Fried egg and bacon | $11.50 |
| Espresso | Cup $3.50 |
| Serve of Biscotti | $4.80 |
| Affogato | Cup $6.50 |
| Tomato | $2.50 |
| Calabrese - Hot spicy salami, olives, capsicum and fresh napoli sauce | $21.50 |
| Bruschetta | $8.50 |
| Clean Here for the full menu for Nick's Spaghetti Bar |
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Crispy fried fish fillet
With chilli bean paste |
$25.00 |
| Dim sum basket(3pcs) | $6.00 |
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Roasted peking duck wrapped up in pancake
With scallion cucumber and sauce>> |
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| Chicken and sweet corn soup | $6.00 |
| Sung's kitchen fried rice | $18.80 |
| Aromatic beef | $9.50 |
| •Rice Dishes | |
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Smoked fish
With sweet savoury sauce with herb and spices |
$11.50 |
| Clean Here for the full menu for Sungs Kitchen |
| Pork shabushabu sausage stew | |
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Gyoza
Darac style fried 5 prawn dumplings with ponzu sauce |
$8.00 |
| Steamed rice | |
| -Extra rice | $2.00 |
| Pork darac bowl | $15.00 |
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Beef bulgoki
Stir fried thin sliced ribs eye with sweet soy sauce |
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Prawn tempura udon
Udon noodle stewed in soy-flavoured broth with prawn tempura and vegetables |
$14.00 |
| Beef darac bowl | $15.00 |
| Clean Here for the full menu for Darac Bar & Grill |
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Soup
In house soup with sourdough toast |
$9.50 |
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C&B roast chook
Argentinean grilled chicken breast fillet, grain salad with faro, brown rice, currants, red onion, almonds, parsley. mint yoghurt |
$14.00 |
| -Bacon | $3.50 |
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Bacon hash
Baked egg, bacon rashers, chat potatoes, chilli jam, toast |
$13.00 |
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Just eggs
Poached, scrambled or fried on sourdough toast |
$8.00 |
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Eggs benedict
Poached eggs, bacon, spinach, hollandaise, toast |
$12.50 |
| Daily sandwiches & salads available at fridge | |
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B&E Roll
Fried egg, bacon, spinach, house chipotle aioli, brioche bun |
$8.50 |
| Clean Here for the full menu for Corner And Bench |
| Name | Cuisines |
|---|---|
| Dinkum Pies | |
| Delhi Rocks 212 King St, Melbourne VIC 3000 | Indian |
| Nick's Spaghetti Bar | Italian |
| Golden Vine Hotel | Pub Food |
| Lingnan Restaurant 204 Little Bourke St, Melbourne VIC 3000 | Chinese |
| CBD Bakery 480 Bourke St, Melbourne VIC 3000 | Takeaway Food, Bakery |
| Sungs Kitchen 118 Franklin St, Melbourne VIC 3000 | Chinese |
| Sunny Wisdom Pty Ltd 146 Little Bourke St Melbourne, VIC, 3000 | Vegetarian |
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Click here to send us an updateTuesday 12–3pm, 6–10pm
Wednesday12–3pm, 6–10pm
Thursday 12–3pm, 6–11pm
Friday 12–3pm, 6–11pm
Saturday 6–11pm
Sunday Closed
Monday 12–3pm, 6–10pm