yann.co.nz:
Gong Bao Chicken, with spring onions and cashew nuts - Sichuan style and spicy
yann.co.nz:
Sichuan 5 Spice Duck with a glaze of lychee, red China berries, ginger and Sichuan pepper
yann.co.nz:
Liang Zhong Shu Prawns wok sauteed with shallots...
yann.co.nz:
Slow-cooked Paua with Ancestral traditional Cantonese oyster sauce
yann.co.nz:
Wok-fried Cloudy Bay Surf Clams with XO Sauce, ginger, garlic and Shao Xing wine
yann.co.nz:
Backrest/wall feature
yann.co.nz:
Decisions...
yann.co.nz:
Tabletop..
yann.co.nz:
Roasted peanuts, pickled cucumber and fried anchovies
yann.co.nz:
Menu...
yann.co.nz:
Menu options...
yann.co.nz:
Hmm... the bar again.
yann.co.nz:
Courtenay Place...
yann.co.nz:
Bar + view to the garden bar
yann.co.nz:
Made up Cocktail
yann.co.nz:
The Bar at Ancestral
yann.co.nz:
Ancestral Bar & Restaurant