|
betel leaves with sand crab, shaved fresh coconut, chilli & coriander
(2) |
10 |
|
beef & lemongrass bites (4) |
8 |
| cured ocean trout, pirella,
sweet fish sauce and finger lime (4 ) |
8 |
|
mixed taste plate (one of each) |
9 |
| |
|
|
chilli salt calamari, coriander & lime dipping sauce &
wombok salad |
18/32 |
|
grilled wagyu beef with yam bean salad, roast chilli
relish and roasted rice |
19/35 |
|
mussels steamed in orange paste, kaffir lime leaves,
ginger & long leaf coriander |
18/32 |
|
sweet sticky pork, seared scallops, green papaya &
apple salad & roasted peanuts |
19/35 |
|
crispy soft shell crab, shanghai noodle salad, sesame
mayonnaise & szechwan pepper |
19/35 |
|
coconut chicken salad, cucumber, mint, coriander,
crispy shallots and shrimp floss |
18/32 |
|
fried miso eggplant, ponzu, watercress & pickled ginger |
17/29 |
|
|
|
|
claypot of chinese cabbage, water chestnuts, shitake
dumplings, asian celery & lotus root chips |
29 |
|
deep fried sea bass, four flavoured sauce, asian herbs
& witlof |
36 |
|
barramundi roasted in banana leaf with prawn &
lemongrass relish, young coconut salad & turmeric rice |
36 |
|
twice cooked crispy chicken, ginger & chilli caramel
sauce & thai herb salad |
29 |
|
salted beef rib braised in coconut milk with green
curry sauce & pickled vegetables |
33 |
|
crispy skin duck, smoky, sweet & sour eggplant, pak
choy & picked chilli soy |
34 |
|
geng gari curry of pork hock, pumpkin, torn betel
leaves & cucumber relish |
33 |
| |
|
|
steamed jasmine rice |
3 |
|
wokked asian greens, tea smoked oyster sauce & lemon |
8 |
|
laos style garden salad |
8 |
|
|
|
|
lunch menu
--
dessert menu |
|
