Eden Fine Dining

The Master Chef, Water Nghai has trained under quite a few Master Chefs from several renowned restaurants.  He has consolidated this experience to create his own unique style of Chinese cuisine.  Every effort has been made to enhance your dining experience with us at Eden.  Whenever possible, dishes will always be served with fillets.  The restaurant only uses choice ingredients and the lightest oils for your health.  Seafood is steamed to preserve the taste but also because it is the healthiest way to cook. 

Because of Eden’s proximity to the sea, we have the choice of fresh seafood that is stocked daily such as Coral Trout, lobsters, mud crabs, Morton Bay Bugs, oysters and NZ Green lip mussels. Some of our specialties include Tiger prawns that are served on hot plates in a variety of sauces such as butter and black pepper sauce and Eden’s own XO sauce, which is a spicy and fragrant sauce that is made by the restaurant.  Another specialty is our Steamed Coral Trout on a bed of ginger and shallots and traditional light soy sauce.  Steaming the fish is the traditional way of cooking that infuses and seals the flavors of the ingredients with the fish and is also the healthiest way of cooking.

 

Other specialties include Beijing style ‘Siupang’, also known as Money Pockets where stir fried pork mince and Chinese pickle is placed in a pastry packet.  Another specialty is the Steamed pork belly in special sauce that sits on a bed of Chinese vegetables.  The restaurant also serves other Chinese delicacies such as Peking duck, Kung Pow Chicken, Salt and Pepper pork ribs and calamari.