Our Story
Spring Harbour brings Shanghai’s lane-house cooking to Neutral Bay — dumplings and buns folded each morning, clear broths, scallion oil and gentle red-braises.
It’s food with balance and care; the kind you can eat midweek and feel good afterward.
The Fold
We fold daily.
Xiao long bao with thin skin and clear stock.
Shengjian with a crisp lace.
Cold dishes that set the pace.
Learn: “How we get that shengjian lace”
Jiangnan Lightness
Jiangnan cooking is clean and composed.
Flavours are built with light soy, Shaoxing wine, young ginger and scallion oil.
Never heavy. Never shouty. Always precise.
Read: “What ‘light’ means in Jiangnan cuisine”
Lane-House Roots
Edited choices. Calm service. A place you can rely on twice a week.