Kensington Street’s modern Chinese restaurant Holy Duck! is heading north, opening up a second location in Castlecrag on Sydney’s north shore.

Holy Duck! Castlecrag will open with a revamped menu, featuring dim sum, BBQ and roasted meats and the specialty house duck.

“If you were to say the English world ‘holy duck’ in Chinese (hou lee duk) it would translate very closely to prosperity and success, and we’ve specially revamped our menu to reflect this,” says Dr Stanley Quek, founder of Chippendale’s Kensington Street.

The dim sum menu has been designed to share, including the prawn har gau with prawn and water bamboo, steamed duck and pork dumplings with Shanghainese spicy sauce, crispy fried crab and pork dumplings and shao long bao.

The lunch menu features pork san choi bao with yellow pickle, chilli, basil and crispies, chargrilled Australian Tiger prawns with green garlic butter and drunken fish fillet with green peas and wood ear mushrooms in sake kasu gravy.

Dinner options include 16-hour slow-cooked sweet and sour sticky pork ribs, chargrilled whole calamari stuffed with pork and vegetable and the Holy Duck! specialty platter with roast duck, BBQ char siu and roast pork belly.

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