Our menu features 100% Australian sourced products with the vast majority of produce originating from local growers to create amazing Asian fusion flavours, and we also offer many vegetarian and vegan dishes. Embassy XO dinner can be experienced two ways – as a 5 course set menu with an optional wine pairing, or by ordering individual dishes from our a la carte menu, which is designed to share.

We boast an extensive and expertly curated wine list, which was awarded two glasses in the 2020 Australia’s Wine List of the Year Awards, for the fourth consecutive year. Embassy XO offers some of the best wines in the country, all of which are available for purchase at our independently owned bottle shops XO Cellars. Find one directly underneath the restaurant so you can stock up on your favourite tipple to enjoy at home.

A La Carte

Small

Small

Coffin Bay Oysters

Lemon Myrtle & Sapo Melon, Native Lime

5ea

Charcoal Flamed Harvey Bay Scallop

Garlic, Soy Butter

6ea

Sashimi of Scorched Kingfish

Ponzu, Radish, Miso Sesame

26

Charcoal Flamed Octopus

Pomegranate, Garden Herbs, Soy Vinaigrette

23

Fraser Isle Spanner Crab Omelette

Garlic Shoots, Enoki, Bonito Dashi

21

Silken Tofu Stuffed Zucchini Flower

Ginger, Shallot, Garlic Soy

21

Glutinous Rice Dumpling

Shiitake, Garlic Shoots, Silken Tofu

14ea

Crispy Lamb Wontons

Green Papaya, Firecracker Chilli Jam

21

Sizzling Mooloolaba King Prawns

Noosa Red Tomatoes, Green Beans, XO Sauce

24

Roasted Butternut Pumpkin

Toasted Rice Crust, Yuzu, Pepitas

20

Tempura Fried Aubergine

Silken Tofu, Green Beans, Sichuan Chilli Broth

22

Poached Pork Belly

Bean Sprouts, Sichuan Chilli Oil & Spices

21

Steamed Market Fish

Cauliflower, Ginger, Shallot Soy

24

Roasted Heirloom Cauliflower

Toasted Almonds, Dry Penang Curry

22

Large

Large

Clay Pot Swiss Brown Mushrooms & Silken Tofu

Garden Legumes, Chilli Black Bean

32

Steamed Whole line Caught Local Reef Fish

Ginger, Shallot, Garlic Soy

7/100gm

Clay Pot Master Stock Braised Duck

Mushrooms & Legumes

28 (Quarter)

42 (Half)

Kung Po Chicken

Green Papaya & Sprouts, Roasted Peanuts

24 (Quarter)

38 (Half)

Charcoal Flamed Grass Fed Eye Fillet (300gm)

Trio of Condiments

48

Live Tin Can Bay Mud Crab

E-fu Noodles, Ginger & Shallot OR XO Sauce

13/100g

Extras

Extras

Steamed Jasmine Rice

5

Fried Rice

12

Vegetarian Fried Rice

12

Wok Fried Asian Greens, Oyster Sauce

12

Green Papaya, Garden Leaves, Herb Vinaigrette

12

Dessert

Dessert

Coconut Sago

Tropical Fruits, Kaffir Lime & Coconut Sorbet

16

Chocolate Bao

Vanilla Ice Cream, Sunshine Coast Berries

15

Pineapple Cake
Coconut & Lime

15

Assorted Sorbet

5

Tasting Menus

5 Course Tasting $65

Paired with 75ml Matching Wines $35

5 Course Tasting

Glutinous Rice Dumpling
Shitake, Garlic Shoots, Silken Tofu

2018 Thick as Thieves ‘Left Field Blend’ Sylvaner blend, King Valley, Vic

Sashimi of Scorched Kingfish
Ponzu, Radish, Miso Sesame

2018 Serra & Barcelo ‘Aucalá’ Garnacha Blanca, Terra Alta, Spain

Steamed Market Fish 
Cauliflower, Noosa Red Tomato, Ginger, Shallot & Garlic Soy

2020 Hughes & Hughes Chardonnay, Derwent River, Tas

Charcoal Flamed Grass Fed Cape Grim Porterhouse
Mushrooms, Garden Legumes, Dry Penang Curry

2018 Camparo Nebbiolo d’Alba, Piedmont, Italy

Coconut Sago
Tropical Fruits, Kaffir Lime & Coconut Sorbet

5 Course Vegetarian$65

Paired with 75ml Matching Wines $35

5 Course Vegetarian

Glutinous Rice Dumpling
Shitake, Garlic Shoots, Silken Tofu

2018 Thick as Thieves ‘Left Field Blend’ Sylvaner blend, King Valley, Vic

Hinterland Zucchini Flower
Silken Tofu, Ginger & Shallot, Garlic Soy

2018 Serra & Barcelo ‘Aucalá’ Garnacha Blanca, Terra Alta, Spain

Roasted Butternut Pumpkin
Toasted Rice Crust, Yuzu & Pepitas

2020 Hughes & Hughes Chardonnay, Derwent River, Tas

Heirloom Cauliflower
Garden Legumes, Dry Penang Curry

Camparo Nebbiolo d’Alba, Piedmont, Italy

Coconut Sago
Tropical Fruits, Kaffir Lime & Coconut Sorbet

Lunch Menu

Dinner Menu

Bar Menu

Cocktail & Wine List

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