SELECTION OF OYSTERS (COFFIN BAY, SA / ALBANY, WA)

Selection of oysters (Moulting Bay, Tasmania) natural / native galangal lemon myrtle nam jihm dressing

SMOKED KING FISH BETEL

with coriander flat leaf, pepperberry leaf, dried shrimp, chili, pork & nam prik jaew bong

GRILLED HALF SHELL SHARK BAY SCALLOP

with miso, sake butter, yuzu kosho & finger lime

PORK AND CABBAGE DUMPLINGS

with chorizo, XO sauce, black vinegar amazu dressing

GRILLED CORN IN THE HUSK

with ikan asin butter bon cabi seasoning

AKOYA OYSTER

with buttermilk, Chardonnay vinegar, green chilli & sea parsley oil

BEHL PURI OF CHARRED BROCCOLI, GREEN MANGO & AVOCADO

served with date chutney raita & mint

SCALLOP AND FISH DUMPLINGS

with ginger, shallot, smoked dashi broth & chilli sesame oil (*contain pork)

TUNA TARTARE

with green shallot, avocado, wasabi, shichimi, crispy rice & nori wafer

KELP AGED KINGFISH

with truffle, jalapeno oil, shaved parmesan, bonito & yuzu ponzu

CHICKEN & TRUFFLE KARAAGE

with pickled mooli, salted egg yolk, curry leaves & shichimi

PRAWN & GREEN MANGO SALAD

with sweet pork, shrimp paste, fluffy fried fish, dried chilli & coriander

BEEF TARTARE

with homemade tabasco, shallot, Japanese mustard, umeboshi, smoked mackerel mayo & potato nori chips

GRILLED FERMENTED PORK GARLIC & STICK RICE SKEWERS

with crispy rice balls, pickled garlic, peanuts & ginger

GRILLED VENISON AND PORK FAT CHIANG MAI SAUSAGE

with nam prik num

STIR FRIED WILD GRAINS

with black & green olives, fried garlic & truffle oil

STIR FRIED ASIAN GREENS

with mushrooms, tofu, chilli, garlic & Thai basil

CHARRED PUMPKIN

simmered in rich tomato makhani sauce, with paneer peas and macadamia crumble

SOFT SHELL CRAB PAD THAI

with garlic chive dried shrimp rice stick noodles tamarind chilli sauce

SOUTHERN THAI YELLOW CURRY OF SMOKED HAPUKA

with smoked banana blossom, salt bush, kaffir lime and coconut milk

TANDOORI AJAWANI SWORDFISH

with broad bean & pea mulie, served with crispy sago chaat & pickles

CALCUTTA STYLE GOAT NIHARI

cooked in saffron, mustard oil, yoghurt & warrigal greens

TANDOORI LAMB RUMP BOTI

served with pickled onion, beetroot cucumber raita, smoked mackerel, runner bean sambal & mango chutney

TANDOORI ROASTED BUTTER CHICKEN

served with a rich tomato sauce, kasoori methi, koya & cashew nut

GEANG KHUA CURRY

with slow cooked short rib, pepper berry leaf, betel leaf and native Australian galan

CHAR SIEW PORK HOCK (FOR 4)

with braised miso cabbage, Sichuan pickled cucumber, Davidson plum, hoisin & Mandarin pancakes

Cumin & fennel crusted lamb neck (for 2)

with smoked yoghurt, eggplant relish, and whipped macadamia

WOKU WOOD ROASTED MARRON CURRY

with samphire, lemon balm, chilli & bush tomato butter

Steamed jasmine rice

INDONESIAN RONDE

glutinous rice dumpling stuffed with macadamia and wattle seed, butterscotch caramel, sesame ice cream

BLACK STICKY RICE

with balinese palm sugar syrup, mango, caramel stout ice cream

PISTACHIO ICE CREAM

with date and almond crumble, rose petal infused syrup

COCONUT & CHOCOLATE GANACHE GELATO BOWL

with dehydrated chocolate mousse, meringue, rosella, cherry bitter molasses

CHEESE PLATE

L’Artisan Extravagant, Black Savourine, Milawa Blue, Heidi Tilsit, served with crackers and kumquat jam