| 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 | Chinese, Yum Cha |
| Sichuan House | Asian, Chinese |
| Wing Loong Chinese Restaurant | Chinese, Seafood |
Below you'll find samples from menus of places nearby.
| Cracked pepper Pie | N/A |
| Steak and Kidney Pie | N/A |
| Hot and Spicy Pie | N/A |
| Potato Pie | N/A |
| Famous Steak Pie | N/A |
| Egg and Bacon Pie | N/A |
| Snow Pie | N/A |
| Cornish Pastie | N/A |
| Clean Here for the full menu for Dinkum Pies |
| Spaghetti Marinara - Fresh seafood and garlic in a white wine sauce | $25.50 |
| Fresh Fruit Salad | $8.50 |
| Short / Long Macchiato | Cup $3.50 |
| Fruit Toast | $3.90 |
| All breakfast served with toast | - |
| Tiramisu | $8.50 |
| Chicken Fantasia - Served with mushrooms in a cream and fresh napoli sauce | $26.50 |
| Plain | $3.50 |
| Clean Here for the full menu for Nick's Spaghetti Bar |
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Braised beef brisket
With steamed rice |
$12.80 |
| Vermicelli, pork and preserved cabbage in soup | $13.80 |
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peking pork spare
With shredded mushroom, bamboo shoot and chilli sauce |
$20.80 |
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Sizzling beef filet
With pepper sauce |
$26.80 |
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Sizzling beef filet
With mandarin sauce |
$26.80 |
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Szechuan aromatic duck steamed and fried till crispy
Served with plum sauce |
$26.00 |
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Shanghai rice wine fish
With steamed rice |
$15.80 |
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Black Bean chicken
With steamed rice |
$12.80 |
| Clean Here for the full menu for Sungs Kitchen |
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Gyoza salad
Fried dumplings on mixed salad |
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Chicken teriyaki
Grilled chicken thigh with teriyaki sauce |
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Pork bulgoki don (spicy or mild)
Mild or spicy pork bulgoki served on steamed rice |
$13.00 |
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Tofu steak
Grilled tofu with teriyaki sauce |
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Pork shabushabu sausage stew
Variety of spicy sausage stew with mixed vegetables (Not including rice) |
$33.00 |
| ●Chef´s recommendations | |
| -Extra udon noodle | $5.00 |
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Yakitori 1
Chicken (for 6) |
$22.00 |
| Clean Here for the full menu for Darac Bar & Grill |
| -Add haloumi | $3.50 |
| -Add yoghurt & homemade granola | $4.50 |
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Omelette
Seasonal asparagus, mushroom, feta, toast |
$12.50 |
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Just eggs
Poached, scrambled or fried on sourdough toast |
$8.00 |
| Available until 12pm weekdays, all saturday | |
| -Poached eggs (2) mushrooms, bacon rashers | $3.50 |
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Malaysian chicken curry
Cooked in ipoh curry spices, potatoes, brown rice |
$12.50 |
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Standard burger
C&B`s prime beef patty, lettuce, tomato, cheese, relish with crinkle cut chips |
$12.00 |
| 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 | Bakery, Takeaway Food |
| 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
