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古井荔技木烧鹅88元/只
店家在古井烧鹅的风味中，增加了五桂山地方特色选用荔枝木代替木炭，使烧鹅在原有古井烧鹅特色中带着清香荔枝木的特有香味。本特搜私自偷拍了烧鹅制作，在制时的鹅淹过味后打气扩涨，放到冷气房风干外皮水份起到沥油作用使烧制后皮质松脆。烧制选用瓦缸炉用荔枝木作炭火，炉温保持特久使烧鹅受热均勻皮质甘香的保证。

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沙姜猪脚尖28元/例
经过灼、煮、漂使猪脚尖的脂肪阹除吃而不腻香滑中不失爽口，加上少量沙姜不但能提升味感还可有清淡沙姜香味，使其中不喜欢吃沙姜的人都可接受，这菜式老少皆宜不可不试。

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烧鹅与猪脚尖正合配送饭。

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盐焗乳鸽20元/只
用沙锅粗盐焗，甘香可口肉质嫩滑，这个鸽最大特色是沒鸽膻及腥味。

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