Dinner Menu

Please inform your waiter of any allergies or dietary requirements you may have, and we will endeavour to work with them to the best of our abilities. We regret to advise, however, that we cannot guarantee that any dish will be free from traces of allergens. Your waiter will be able to indicate to you which dishes contain a significant amount of chilli.

At Ancestral, we have a deep respect for the history of China and an adherence to the authenticity of its cuisine. We aim to deliver genuine dishes inspired by the culinary cultures of Guangzhou (Canton) and Sichuan, prepared using the highest quality ingredients and presented in a contemporary manner.

The menu is designed for shared dining and the social interaction this entails and encourages. The dishes are presented in courses following the natural progression of flavours. The first course comprises the lightest dishes with the most delicate flavours, moving through to the richest, most spice-laden dishes in the sixth course. Please allow your waiter to guide you through the choices and the order in which your selected dishes should be served.

To encourage adventurous imbibing and participation in the shared dining experience, we offer all our still wines in pichets as well as bottles; 250ml is ideal for 2-3, 500ml for four or more.

Each item on the menu has been matched specifically to wines that enhance and complement it. If you require any further assistance, please do not hesitate to start up a conversation with your waiter.

Te Matuku Bay Oysters 薑蔥生蠔 Lightly steamed with ginger, spring onion and soy sauce or natural with mandarin vinegar and ginger-infused oil

Steamed Silken Tofu 酒釀豆腐 20with wolfberry, sweet fermented sticky rice and slow-poached free range egg yolk

Cantonese Century Duck Egg 糖核皮蛋 17with sweet pickled ginger, crystalised walnut and garlic and chilli dressing

Canterbury Quail & Water Chestnut 25 San Choy Bau 生菜包 de-boned and wok-fried with water chestnut, mushroom, celery, bamboo shoot and oyster sauce served with iceberg lettuce cups

4 for 156 for 20

12 for 38

First Course

SUGGESTED WINES

Churton Vineyard Sauvignon Blanc 2010(Marlborough, NZ) . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 15 / 30 / 40

Waipara Springs Premo Chardonnay 2010(Waipara, Canterbury) . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 15 / 30 /40Ata Rangi Petrie Chardonnay 2009(Masterton, Wairarapa) . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .19 / 38 / 51

Stonecroft Old Vine Gewürztraminer 2009(Gimblett Gravels, Hawkes Bay) . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 28.5 / 57 / 77Te Mata Estate Zara Viognier 2009 (Woodthorpe, Hawkes Bay) . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 18.5 / 37 / 50

Porter’s Pinot Gris 2010(Martinborough Terraces) . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 21 / 40 / 57Clayridge Wild Riesling 2009(Omaka, Marlborough) . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 15 / 30 / 41

250ml / 500ml / B

Cloudy Bay Surf Clams XO 醬炒蜆 19wok-fried with minced pork, XO sauce, ginger, garlic and Shao Xing wine

Marlborough Squid 蝦醬鮮魷 23wok-tossed with spring onion, shrimp paste, sesame oil and Shao Xing wine

Kaikoura Paua 蠔王鮮鮑 31slow-braised with Ancestral traditional Cantonese oyster sauce

Canterbury Poussin 手撕春雞 21steamed in ginger broth and hand-pulled with sweet soy and ginger jelly and coriander

Traditional Slow-Steamed Broth 28 of Salted Grain-Fed Pork Belly 港式燉湯 with dried figs, white dates, Chinese almonds and undersea coconut (Serves 2)

Second Course

SUGGESTED WINES

Salomon Undhof Wieden & Berg Grüner Veltliner 2009(Kremstal, AT). . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .20 / 40 / 55Bishop’s Head Chenin Blanc 2009 (Waipara, Canterbury) . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .16.5 / 33 / 46

Hidalgo Pastrana Manzanilla Pasada(Jerez, ES) . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 36.5 / 73 / 100

Can Rafols del Caus Gran Caus Blanco 2006(Penedès, Cataluña, ES) . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .23.5 / 47 / 64Zarate Albariño 2009(Rias Baixas, ES) . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .22 / 44 / 60

Château Lafont-Menaut Blanc 2008(Pessac-Léognan, Bordeaux, FR). . . . . . . . . . . . . . . . . . . . . . . . . . . . .23.5 / 47 / 65Guado Al Tasso Vermentino 2010(Bolgheri, Toscana, IT) . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .22 / 44 / 60

Severino Garofano Girofle Negroamaro Rosé(Salento, IT) . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 12.5 / 25 / 35

250ml / 500ml / B

Yin Yang Prawns 鴛鴦蝦球 25wok-sautéed with shallots and 5 spice sea salt and shallow-fried in egg white batter with ginger and red rice vinegar reduction

Steamed Marlborough Storm Clams 五味珍寶蜆 with Sichuan 13 spice, garlic, pickled chilli and dark rice vinegar sauce

Crayfish Tail 上湯龍蝦 45quick-braised in rice wine, spring onion and garlic broth with Cantonese butter and shallot sauce

Wok-Seared Game Fish 生煎海魚 28with spiced soy sauce, spring onion, shrimp dust and dried pickled chilli flakes

Free Range Grain-Fed Pork Trotter 南乳豬手 24slow-braised with Southern preserved bean curd and hoisin and sesame sauces

Third Course

2 for 154 for 28

SUGGESTED WINES

Torres Viña Esmeralda Moscatel Gewürztraminer 2010(Penedès, Cataluña, ES) . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .14.5 / 29 / 39Gres St.-Paul Bohémienne Muscat 2009(Languedoc, FR) . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .23 / 46 / 62

Clayridge Wild Riesling 2009(Omaka, Marlborough) . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 15 / 30 / 41

Koru Nelson Chardonnay 2008(Nelson) . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 33.5 / 67 / 91Ata Rangi Petrie Chardonnay 2009(Masterton, Wairarapa) . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .19 / 38 / 51

Salomon Undhof Wieden & Berg Grüner Veltliner 2009(Kremstal, AT) . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 20 / 40 / 55Te Mata Estate Zara Viognier 2009 (Woodthorpe, Hawkes Bay) . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 18.5 / 37 / 50

Pisa Range Estate Black Poplar Pinot Noir 2008(Lowburn, Central Otago) . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .25 / 50 / 68Delta Vineyard Hatter’s Hill Pinot Noir 2007(Wairau, Marlborough) . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .22 / 44 / 60

250ml / 500ml / B

Wok-Braised Market Fish 山椒滑魚 29with pickled green chilli, spring onion, ginger and baby bamboo shoot

Crispy Cantonese Roast Pork 脆皮燒肉 32free range grain-fed pork belly marinated in hoisin and chuhou with honey mustard

20 Hour 13 Spiced Canterbury Duck 香酥鴨子 32slow-steamed with 13 Sichuanese spices, spring onion and Shao Xing wine with a glaze of lychee, red China berries, ginger and Sichuan pepper

Ancestral Eight Treasure Duck (租界八寶鴨 95whole de-boned Canterbury duck marinated with 13 Sichuanese spices, spring onion and ginger; slow-steamed with 8 treasures: lotus seeds, chinese sausage, shiitake mushrooms, red dates, goji berries, dried shrimp, lily bulb petals and sticky rice stuffing, served with Ancestral Cantonese oyster sauce (Serves 5) 3 days minimum pre-order

Fourth Course

SUGGESTED WINES

Zarate Albariño 2009(Rias Baixas, ES) . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .22 / 44 / 60Château Lafont-Menaut Blanc 2008 (Pessac-Léognan, Bordeaux, FR). . . . . . . . . . . . . . . . . . . . . . . . . . . .23.5 / 47 / 65

Avaniel Tempranillo Rosé 2009(Ribera del Duero, ES) . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 14 / 28 / 38Domaine de la Tour du Bief Moulin-a-Vent 2009 (Beaujolais, Burgundy, FR) . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 26.5 / 53 / 72

Sepp Moser Reserve Zweigelt 2007(Neusiederslee, AT) . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 24.5 / 49 /67Valli Waitaki Vineyard Pinot Noir 2008 (Waitaki, North Otago) . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 33.5 / 67 / 91

250ml / 500ml / B

Sichuan Ma Poa Style 24 Mung Bean Noodle Cubes 麻婆涼粉 braised with spring onion, shiitake mushroom and black cloud fungus with a mild pickled chilli and Sichuan pepper oil sauce

Crispy Aubergine 魚香茄子 24with a sauce of pickled red lantern chilli, ginger, garlic, Chinkiang vinegar and spring onion

Chung’s Empire Pork Cutlet 排骨皇 33free range grain-fed pork loin wok-fried with spicy Cantonese sauce and cucumber, winter pear and lemon juice dressing

Steamed Free Range Corn-Fed Half Chicken 口水雞 33with ginger, sesame, Chinkiang vinegar and Sichuan chilli sauce and bamboo shoot, coriander and spring onion salad

Star Anise Angus Beef Rib 香醬牛排 28de-boned and braised with pickled white bean curd and Sichuan peanut sauce

Fifth Course

SUGGESTED WINES

Guado Al Tasso Vermentino 2010 (Bolgheri, Toscana, IT) . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .22 / 44 / 60

Ata Rangi Petrie Chardonnay 2009 (Masterton, Wairarapa) . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .19 / 38 / 51Waipara Springs Premo Chardonnay 2010(Waipara, Canterbury) . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 15 / 30 / 40

Delta Vineyard Hatter’s Hill Pinot Noir 2007(Wairau, Marlborough) . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .22 / 44 / 60Domaine de Fondreche Fayard 2009 (Ventoux, Rhône, FR) . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 16.5 / 33 / 45

Torres Viña Esmeralda Moscatel Gewürztraminer 2010(Penedès, Cataluña, ES) . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .14.5 / 29 / 39Potel-Aviron Morgon Côte du Py Vieilles Vignes 2009 (Beaujolais, Burgundy, FR) . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .23.5 / 47 / 64

Vega Real Ribera del Duero Joven 2009(Ribera del Duero, ES) . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 16.5 / 33 / 45Domaine du Séminaire Côtes-du-Rhône Villages Valréas Prestige 2007 (Rhône, FR) . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 16.5 / 33 / 45

250ml / 500ml / B

Free Range Gong Bao Chicken 宮寶雞丁 26wok-fried with Sichuan pepper, dried chilli, cashew nuts, spring onion and dark rice vinegar

Hind Shank of Hawkes Bay Lamb 泡椒羊膝 31braised with Chinese nutmeg, dehydrated mandarin peel and Sichuan pickled chilli, de-boned and served with sautéed spring onion and garlic shoots

Cantonese Black Pepper Wagyu Beef 黑椒和牛粒 34Gisborne wagyu beef fillet sautéed with crushed black pepper, honey and oyster sauce with apple, celery and ginger salad and red rice vinegar and rock sugar reduction

Sichuan Style Grain-Fed Angus Sirloin 水煮牛肉 28oil-braised with Sichuan pepper, cinnamon and star anise with wild chilli and garlic

Sixth Course

SUGGESTED WINES

Alluviale Tardif 2010 (Hawkes Bay) . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .20.5 / 41 / 55Aydie Laplace Pacherenc du Vic Bilh 500ml 2009(Madiran, Gascogne, FR) . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .25.0 / 45 / 45

Mills Reef Reserve Merlot 2009(Gimblett Gravels, Hawkes Bay) . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 15 / 30 / 41Flagstone Estate Mary Le Bow 2004(Western Cape, ZA). . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .32.5 / 65 / 89

Ca’de’Rocchi Monteré Valpolicella Superiore Ripasso 2008(Valpolicella, Veneto, IT) . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .24.5 / 49 / 67Vega Real Ribera del Duero Joven 2009(Ribera del Duero, ES) . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 16.5 / 33 / 45

Tinazzi Le Due Giare Bardolino 2009(Bardolino, Veneto, IT) . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 12 / 24 / 32Potel-Aviron Morgon Côte du Py Vieilles Vignes 2009(Beaujolais, Burgundy, FR) . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .23.5 / 47 / 64

250ml / 500ml / B

Steamed Jasmine Rice 茉莉香飯 3.5

Fried Rice 菜香炒飯 6with bok choy and ginger

Fried Rice Noodle 家鄉炒米 8with minced pork, Chinese sausage and shiitake mushrooms

Wok-Tossed Bok Choy 蒜蓉白菜 7with sesame oil and garlic

Rice, Noodles & Vegetables

Sweet Sticky Rice Flour Dumplings 杏仁湯圓 9filled with Chinese almond, sesame and green tea with Northern almond milk

Cantonese Coconut Pudding 豆蓉椰汁糕 10with warm red bean purée and black sesame sugar ‘ash’

Hong Kong Style Baked Sago Pudding 蓮蓉西米布丁 12with white lotus seed paste and crushed apple steamed with cinnamon, goji berries and rock sugar

Steamed Egg White and Ginger Custard 薑汁雙皮奶 10with plum wine and Sichuan pepper soaked winter pear

Last Course