Yum cha is a weekend brunch tradition you’re more likely to find in a Chinese restaurants than a Melbourne pub. But the Espy’s Cantonese diner, Mya Tiger, is shaking things up with a yum cha menu combining Cantonese classics and curated cocktails for a limited time.
The menu includes a shared selection of starters, including Chinese pickles, a cold spinach and bean curd salad, and a cucumber and black fungus salad, plus your choice of six classic yum cha dishes. Tick the boxes on your order slip for rounds of spicy pork-chilli wontons, ginger chicken dumplings, barbeque pork buns, scallop siu mai, truffle pork siu mai, sesame prawn toast and spring onion pancakes.
Traditional tea (the words yum cha mean “drink tea” in Cantonese) will accompany the feast alongside some cocktail teapots. Try the Bloody Good Tea-Time, made with Four Pillars Bloody Shiraz Gin, agave and pomegranate iced tea; the Pear Dragon Teapot, with Havana Club Especial, Disaronno, pear shrub and spiced oolong syrup; or the Zingi Teapot, with a black cardamon infused Starward Two-Fold whisky, Amaro Montenegro and ginger lemon myrtle syrup.
The food menu is $58 per person, while the alcoholic teapots are $40 each. You can also order Asian greens, spanner crab fried rice, duck pancakes, kung pao chicken and black pepper Wagyu beef as add-ons.
From 11am every Sunday.