Red Chilli House (Chinatown)

Established in 2009, Red Cliff and Red Chilli stands as Melbourne's authentic culinary haven. Deeply rooted in the tastes of Central China, it effortlessly marries tradition with innovation Guided by"Inheritance without being conservative, innovation without forgetting origins" the restaurant meticulously crafts each dish with local Australian ingredients. For overseas Chinese, it offers a comforting taste of home; for Melbourne, it unveils a genuine taste of China's lesser-explored regio.

Please note that our kitchen contains ingredients like eggs, peanuts, and wheat, which can be challenging to entirely eliminate. If you have severe allergies, please inform our staff for your safety,

🌶Mild🌶🌶Medium Heat🌶🌶🌶Spicy🌶🌶🌶🌶Fiery/ Burning Hot.

Poached pork belly slice, paired with garlic sprouts, chilli, onion, fermented bean paste, and sweet bean sauce for a bold fusion of flavours.

Spicy, fresh, and tongue-numbing. Large amount of dried chilli crispy exterior chicken, aromatic spices. A bold fusion of textures and flavours.

Thin pork slices wok-tossed with vibrant peppers, creating a medley of textures and flavours that sizzle with delight.

Tangy, spicy delight with tender snakehead fish slice, fermented crunch, chilli kick, fried golden garlic, and fresh green sichuan peppercorn spice. It is a true taste adventure.

Experience the succulent flavours of Yabby meat with aromatic buttery sauce. 
 Elevate it by adding our fresh noodles for a satisfying, complete meal.

These slowed cooked pork feet are moist, tender and flavourful. They are cooked with broad bean and herbs until the skin andmeat fall from the bone.

Mapo tofu back to year 1862s.

Premium wagyu beef seared to perfection, coated in a rich black pepper sauce for an exquisite flavour experience.

It creates a spicy and savoury flavour profle. The pork is typically marinated in a mix of soy sauce, ginger, and garlic, and then stir-fried to perfection with the vibrant green chilli peppers.

Special dishes do not accept notes to change the flavor.

Tender beef, tripe, tendon, and heart. One bowl of Guizhou sour soup can be eaten with 2 bowls of rice.

Spicy, fresh, and tongue-numbing. Succulent meat, crispy exterior, aromatic spices. A bold fusion of textures and flavours.

Crispy chicken pieces and cartilage bites complemented by a rich salted egg sauce, yielding a delightful crunch and savoury satisfaction.

A perfectly beef brisket, beef honey comb and beef tendon hotpot, often seasoned with aromatic herbs and spices, takes centre stage. It's served alongside with vegetables. 


Tender chicken dances in a tantalising sauce of fiery chilli and aromatic peppercorn, igniting your taste buds with intense flavour.

Tender, fall-off-the-bone goodness with a flavourful spice blend including chilli, cumin, and sesame seeds. A satisfying carnivorous feast!

Tender beef, beef gravy, beef heart and beef honey comb swim in a tangy, red-hued broth, offering a harmonious blend of savoury and sour flavours.

Marbled wagyu beef slices are expertly stir-fried with vibrant bell peppers and coriander, creating a striking visual contrast. The tender, high-quality wagyu beef pairs beautifully with the crisp, sweet peppers, resulting in a harmonious blend of meaty richness and the vibrant, fresh taste of peppers.

Thin slices of tender snakehead fish are gently boiled in a fragrant soup infused with sichuan peppercorns, garlic, ginger, and chilli peppers. The soup offers a harmonious blend of flavour, with the delicate basa fish absorbing the bold, spicy, and slightly numbing notes of the soup.

The dragon claws have been upgraded, the tiger skin is more flavorful, and the taste is excellent

The combination of tofu pudding, snake fish slice and pork intestine, and chilli broth creates a symphony of flavours and fermented aromas.

Poached spare ribs coated in a flavourful blend of salt and pepper, delivering a satisfying crunch and savoury delight.

The Originator of Chongqing Jianghu Cuisine

Representative of Chengdu casserole dishes

Fresh and delicious taste, light and delicious, non-greasy, rich in nutrition

Classic Cantonese cuisine

Signature dishes of American Chinese cuisine

High quality vegetables, rarely seen in Melbourne

The golden donuts are made from glutinous rice flour, fried to perfection, and then mix with a luscious brown sugar sauce.

Delicately stir-fried to perfection, offeringa unique texture. Seasoned with aromatic spices, chopped peppers, onions, and hot pot sauce for a flavourful experience.

Soft and tender taste, spicy and fresh

The meat is rich and juicy, and the garlic cucumber is refreshing

A refreshing medley of flavours and textures, featuring tender boneless chicken feet and zesty lemon chilli dressing.

It is a zesty and refreshing dish from the Sichuan region of China. It features chilled, cooked noodles. The noodles are coated in a fiery and numbing sichuan sauce, which consists of ingredients like chilli oil, sichuan peppercorns, vinegar, soy sauce, garlic, and ginger.

A sumptuous asian dish that combines ham, pea, and egg with fragrant fried rice.

Tender chicken dances in a tantalising sauce of fiery chilli and aromatic peppercorn, igniting your taste buds with intense flavour.

Fried egg with pork sliced wok-tossed with vibrant peppers, creating a medley of textures and flavours that sizzle with delight.

Delicately brasied to perfection, offering aunique texture. Seasoned with aromatic spices, soybean, and hotpot sauce for a flavourful experience.

The marriage of savoury pork and crunchy cowpeas offers a delightful blend of savoury, sour, and umami notes, making it a mouthwatering culinary experience.

Thin strips of tender pork are expertly stir-fried in a wok with sichuan peppercorns, chilli peppers, garlic, and ginger, creating avisually vibrant and aromatic stir-fry.

It is a classic asian dish known for its simple yet flavourful preparation. Thin slices ofpork are stir-fried with cubed bean curd [tofu] in a savoury sauce, often consisting of soy sauce, ginger, garlic, and sometimes chilli for added kick.

Homemade smoked Chongqing-style bacon, the fat is translucent

Slow-cooked with sugar, vinegar, ginger, aniseed, and a blend of asian spices, creating a harmonious dance of sweet and tangy flavours.

The best taste is served in the restaurant, with kidney, liver and tripe. The dishes are cooked in 10 seconds with high oil and high heat, and there may be blood. If you don't like the Javelin set meal, please don't order it.

Crispy and delicious, with exquisite knife skills

Hailing from sichuan province, this dish features tender beef tripe and cooling mountain jelly, elevated with chilli oil for a spicy kick.

It is a popular Chinese dish known for its simplicity and great flavours. Tender chicken is poached until perfectly cooked, resulting in a silky-smooth texture. The dish is served cold, making it a refreshing choice asan entree or a side dish. The star of the show is the chilli sauce, a mixture of chilli oil, garlic, ginger, and soy sauce, which delivers a spicy kick and intense flavour.

Spicy and sour

The Hermes of peppers is a unique taste in Melbourne

Well-seasoned crispy fried beans.

A traditional dish that is one of the nine great dishes with strong Sichuan local characteristics

Aromatic stinky tofu cooked with chef's special sauce. Creating a symphony of flavours that captivates and lingers.

It features succulent pieces of pork that are frst marinated and then deep-fried untilthey become wonderfully crispy on the outside while remaining tender inside.

Handmade by the farm, it tastes like mom's

It is a unique and flavourful asian dish. Century egg, a preserved delicacy known for its creamy yolk and gelatinous white. The smoky, slightly sweet peppers complement the rich and creamy century eggs, all brought together by the savoury dressing, which can include ingredients like soy sauce, vinegar, sesame oil, garlic, and sugar.

If you don’t want hotpot, you can eat grilled fish. The Qingjiang fish [also known as Guizhou fish, Yangtze catfish] from the sky came from China, and the taste of home already includes 300 grams of tofu pudding.

A perfectly grilled fish, often seasoned with aromatic herbs and spices, takes centrestage. lt's served alongside a silky and creamy tofu pudding. The tofu pudding provides a mild, cooling contrast to the savoury, smoky flavours of the grilled fish.

Fresh blue swimmer crab, expertly crackedand cleaned, is stir-fried in a hot wok with a fery chilli sauce, garlic, ginger, and various spices. The crab absorbs the bold, spicy flavours, creating a mouthwatering blend of heat and sweetness.

A medley of fresh seafood, such as swimmer blue crab and prawns, is stir-fried in a hot wok with a combination of aromatic herbs, vegetables, and a savoury sauce. This cooking method imparts a delightful smokiness and a perfect sear, resulting in tender, succulent seafood with a satisfying crunch from the vegetables.

Tender pieces of rabbit meat are slowly braised in a fragrant fiery chilli sauce infused with ginger, garlic, sichuan peppercorns, and various spices.

Spicy flavor with fresh pepper.

Known as the founder of malatang you won't get tired of eating ten kinds of side dishes, including duck blood, hairy tripe, yellow throat, lunch meat, beef slices, tofu skin, bamboo shoots, fungus, bean sprouts.

Thin slices of M4-M5 grade wagyu beef are briefly cooked in a steaming and aromatic chilli-infused soup. The soup base is rich with sichuan peppercorns, garlic, ginger, and other spices, providing a numbing and flavourful sensation.

The combination of stinky tofu, pork intestine, and chilli broth creates a symphony of flavours and fermented aromas.

Organic cauliflower florets are stir-fried with thinly sliced pork, creating a harmonious combination of textures. The dish is seasoned with garlic, ginger, and a savoury sauce, enhancing the flavours.

Qian ye tofu, a variety of tofu with a firmer texture, is sliced into pieces and stir-fried with tender shreds of pork. The tofu absorbs the savoury essence of the sauce and complements the tender pork, resulting in aharmonious blend of textures and tastes.

Sizzling grilled cumin flavor.

Baby cabbage leaves are skilfully stir-fried alongside thinly sliced pork. The dish is seasoned with garlic, ginger, and a savoury sauce,enhancing the flavours.

Special dishes do not accept notes to change the flavor.

Crisp and refreshing, everyone loves it

These tender sprouts are quickly stir-fried to preserve their fresh and crisp texture.

Freshly squeezed watermelon juice, containing 30% smoothie.

It's not that I don't have an ex, I just forgot to break up

Love can be talked about slowly, but this must be drunk immediately

A traditional Chinese dessert. It features achewy, glutinous rice cake infused with the delicate aroma of osmanthus flowers.

Handmade glutinous rice cake is served with brown sugar and sprinkled with sesame powder. It is crispy on the outside and soft on the inside, and is best eaten while hot.

Chewy, glutinous rice balls are served in a fragrant and sweet osmanthus flower-infused soup.

Thai jasmine rice is baked in an oven with a sealed pot for steam access, ensuring that each grain is cooked evenly to perfection.

The fred rice is expertly prepared with a blend of seasonings, creating a harmoniousfusion of umami flavors. Such as fragrant black truffle is imparting an earthy, luxurious aroma.

It goes well with any stir-fried dish. Try the fried meat noodles with farmer's meat, chicken noodles with hot peppers, twice-cooked pork noodles, stir-fried beef noodles, and rice sprouts and chicken noodles. It's quite effective.

Sliced pork is stir-fried to perfection, while pickled cowpeas add a tangy crunch. The ingredients are combined with fragrant, seasoned rice, creating a delightful medley of textures and tastes.

Drinking for a while is refreshing, drinking all the time is refreshing

National Liquor Maotai

43% Red Star Erguotou in a blue bottle is mellow.

0 sugar, 0 fat, 0 calories.

Herbal tea.