For souped up yum cha by the river.
Stanley runs a yum cha menu every lunch Monday to Saturday, but on Sundays from 11.30am it becomes more of an event with a yum cha banquet for $59, or a champagne option for $158, and DJs spinning on the restaurant’s riverside deck.
The menu includes dishes such as prawn and chive spring rolls; wagyu xiao long bao; steamed barbecue pork buns with chilli jam; and pork and prawn dumplings served with either an aromatic broth or spicy sichuan with peanut and sesame.
The champagne package adds two hours of free-flowing Louis Roederer.
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Matt Shea is Food and Culture Editor at Brisbane Times. He is a former editor and editor-at-large at Broadsheet Brisbane, and has written for Escape, Qantas Magazine, the Guardian, Jetstar Magazine and SilverKris, among many others.From our partners
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