Yum Cha Degustation | Sergeant Lok | The



Experience modern Yum Cha like never before.

Introducing the brand new Yum Cha concept that is taking Sydney by storm.


With eighteen courses of beautifully re-imagined yum cha classics - this isn't your typical dumpling-and-har-gao affair. 

From our handmade prawn ravioli to an exquisite duck croquette, our chefs have taken the best of traditional dim sim and infused it with modern culinary techniques guaranteed to create an unforgettable dining experience.

Available Saturday and Sunday only for lunch seatings at 11am and 1pm. 

Bookings are limited, so reserve your table today.


​Smashed cucumber salad

with sesame oil, garlic  [NF/LF]


Squid ink calamari 

Togarashi, chilli mayonnaise  [NF/LF]


Lollipop chicken 

Tamarind chilli, curry leaf   [GF/NF/LF] 


Pork & chives dumplings 

with soy ginger vinegar  [NF/LF]


Gua bao 

BBQ pork, honey mustard, peanut  [LF]


Prawn toast  

Curry Mayo, sesame seeds  [NF]


Crispy radish cube 

Pickle radish, spicy miso  [NF/LF]


Osmanthus jelly 

Osmanthus flower, goji berry  [NF/LF]


Abalone tart  

Slow braised abalone, custard, puff pastry  [NF]


Shandong chicken 

Chicken roulade, shandong sauce  [NF]


Duck croquettes

  Pulled duck, taro, plum sauce  [NF]


Spring rolls  

Carrots, shiitake, bamboo shoot  [NF/LF/V]


Har gow

 Prawn and water chestnut, superior chicken broth, garlic chive  [NF/LF]


Pan fried cheong fun 

with sesame sauce and chilli oil  [NF/LF/V]


Stir fry spinach 

with ginger and garlic  [NF/LF] 


Lotus leaf wrap 

Salty Marema duck, mushroom, Japanese rice  [NF/LF] 


Spinach egg tofu 

Shimeji mushroom, seaweed broth  [GF/NF/LF]


 Seasonal dessert

[GF = gluten free/ NF = nut free/ LF = lactose free/ V = vegan, ~ = can modify/ vegetarian]


Available Saturday & Sunday 11am or 1pm only. Bookings essential.