DAIRY-FREE

OYSTERS 6/7
natural / native galangal lemon myrtle nam jihm dressing
VEGETARIAN BETEL LEAF 7
watermelon, coconut, lime leaf, lemongrass, & palm sugar caramel

EGGPLANT KATSU 17
with sesame sauce, amazu ponzu and puffed rice furikake
GRILLED KING OYSTER & OYSTER MUSHROOMS SKEWERS 17
with coriander and Sichuan sauce, cured egg yolk and crispy garlic
KELP AGED KINGFISH * 27
truffle oil, bonito and yuzu ponzu
CHICKEN AND TRUFFLE KARAAGE * 28
pickled mooli, curry leaves and shichimi togarashi
SALAD OF FRIED WHITING FILLETS 28
Thai basil, cashew, young coconut, lime leaf & chilli jam dressing
BHEL PURI * 22
broccoli, potato and avocado served with mint chutney

PORK VINDALOO KOFTA * 32
with chickpea and warrigal dahl
CHAR-GRILLED ‘ARKADY’ LAMB RUMP 36
sesame sauce, egg yolk, tare and togarashi
CALCUTTA GOAT NIHARI * 38
cooked in saffron, mustard oil and warrigal greens
CHAR SIU PORK HOCK * 65
braised miso cabbage, Sichuan pickled cucumber, Davidson plum hoisin, Mandarin pancakes
CHAR-GRILLED DRY-AGED BLACK ANGUS TENDERLOIN 65
with saltbush ‘kilek’ curry

GRILLED BROCOLLINI AND GREEN BEANS * 18
with wakame dressing

Steamed jasmine rice 6

* dairy-free option