OYSTERS
natural / native galangal lemon myrtle nam jihm dressing

GRILLED HALF SHELL SHARK BAY SCALLOP
with miso, sake butter & yuzu kosho

AKOYA OYSTER
with buttermilk, Chardonnay vinegar, green chilli & coriander oil

PRAWN MA HOR
with pork and peanut caramel finger limes served on pineapple and watermelon

BEHL PURI
of broccoli, potato & avocado, served with date chutney raita & mint chutney

HOUSE AGED SNAPPER
with blood orange yuzu, ginger pomegranate molasses, rayu & coriander oil

SCALLOP AND FISH DUMPLINGS
with ginger, shallot, smoked dashi broth & chilli sesame oil (contain pork)

WOOD ROASTED TOMATOES
with buttermilk, fresh Yuba, Stracciatella cheese, shiso leaf, black bean & shiitake mushroom X.O. sauce

SILK ROAD LAMB & PUMPKIN DUMPLINGS
with yoghurt, chilli butter, mint & sumac

TRADITIONAL THAI SOM TUM SALAD
with green papaya, long bean, apple eggplant, tomato

CHAR GRILLED RAINBOW TROUT
with charred green banana chillis, sesame, Western Australian yuzu, furikake & ponzu dressing

KELP AGED KINGFISH
with truffle oil, jalapeno, yuzu kosho, shaved parmesan, bonito & yuzu ponzu

TUNA CEVICHE
with persimmon, seaweed, chilli, rayu oil, ruby grape fruit ponzu and sesame rice cracker

STIR FRIED ASIAN VEGETABLES
with mushrooms, tofu, chilli, garlic & Thai basil

CHICKEN & TRUFFLE KARAAGE
with pickled mooli, salted egg yolk, curry leaves & shichimi

BEEF TARTARE
with miso, tabasco, green shallot, smoked mackerel mayo & potato nori chips

GRILLED SAMBAL OCTOPUS
with salted cucumber, pickled daikon and sansho pepper oil

STIR FRIED WILD GRAINS
with lap cheong sausage, shredded confit duck, Asian mushrooms, black olives, green fried garlic & truffle oil

CHARRED PUMPKIN
simmered in rich tomato makhani sauce, with paneer, peas, macadamia & koya crumble

GRILLED BROCOLLINI
with garlic yoghurt, cripsy roti canai, fermented pork, dried wakame & smoked homemade oyster sauce

SOFT SHELL CRAB PAD THAI
with garlic chive, dried shrimp, sticky rice noodles & tamarind chilli sauce

SOUTHERN THAI YELLOW CURRY OF SNAPPER
with black pepper, hispi cabbage, long bean & curry leaf

CALCUTTA GOAT NIHARI
cooked in saffron, mustard oil, yoghurt & warrigal greens

CRISPY WHOLE FISH
with green mango, Thai basil, lime leaf, young coconut, cashew nuts & chilli jam dressing

TANDOORI RACK OF LAMB BOTI
served with saltbush, dal tadka, Sri Lankan polos sambal & mint yoghurt chutney

TANDOORI ROASTED BUTTER CHICKEN
served with a rich tomato sauce, kasoori methi, koya & cashew nut

RED CURRY OF SLOW COOKED DUCK
with lychee, cherry tomatoes, ginger, rose water & Thai basil

WOKU WOOD ROASTED KING PRAWN CURRY
with samphire, lemon balm, chilli & bush tomato butter

DENDENG BALADO
chilli caramelized short rib beef with basil, white pepper, kaffir lime

CHAR SIEW PORK HOCK
with braised miso cabbage, Sichuan pickled cucumber, Davidson plum hoisin & Mandarin pancakes

Steamed jasmine rice

OYSTERS
natural / native galangal lemon myrtle nam jihm dressing

GRILLED HALF SHELL SHARK BAY SCALLOP
with miso, sake butter & yuzu kosho

AKOYA OYSTER
with buttermilk, Chardonnay vinegar, green chilli & coriander oil

PRAWN MA HOR
with pork and peanut caramel finger limes served on pineapple and watermelon

BEHL PURI
of broccoli, potato & avocado, served with date chutney raita & mint chutney

HOUSE AGED SNAPPER
with blood orange yuzu, ginger pomegranate molasses, rayu & coriander oil

WOOD ROASTED TOMATOES
with buttermilk, fresh Yuba, Stracciatella cheese, shiso leaf, black bean & shiitake mushroom X.O. sauce

SILK ROAD LAMB & PUMPKIN DUMPLINGS
with yoghurt, chilli butter, mint & sumac

TRADITIONAL THAI SOM TUM SALAD
with green papaya, long bean, apple eggplant, tomato

CHAR GRILLED RAINBOW TROUT
with charred green banana chillis, sesame, Western Australian yuzu, furikake & ponzu dressing

KELP AGED KINGFISH
with truffle oil, jalapeno, yuzu kosho, shaved parmesan, bonito & yuzu ponzu

TUNA CEVICHE
with persimmon, seaweed, chilli, rayu oil, ruby grape fruit ponzu and sesame rice cracker

STIR FRIED ASIAN VEGETABLES
with mushrooms, tofu, chilli, garlic & Thai basil

CHICKEN & TRUFFLE KARAAGE
with pickled mooli, salted egg yolk, curry leaves & shichimi

BEEF TARTARE
with miso, tabasco, green shallot, smoked mackerel mayo & potato nori chips

GRILLED SAMBAL OCTOPUS
with salted cucumber, pickled daikon and sansho pepper oil

STIR FRIED WILD GRAINS
with lap cheong sausage, shredded confit duck, Asian mushrooms, black olives, green fried garlic & truffle oil

CHARRED PUMPKIN
simmered in rich tomato makhani sauce, with paneer, peas, macadamia & koya crumble

GRILLED BROCOLLINI
with garlic yoghurt, cripsy roti canai, fermented pork, dried wakame & smoked homemade oyster sauce

SOFT SHELL CRAB PAD THAI
with garlic chive, dried shrimp, sticky rice noodles & tamarind chilli sauce

SOUTHERN THAI YELLOW CURRY OF SNAPPER
with black pepper, hispi cabbage, long bean & curry leaf

CALCUTTA GOAT NIHARI
cooked in saffron, mustard oil, yoghurt & warrigal greens

CRISPY WHOLE FISH
with green mango, Thai basil, lime leaf, young coconut, cashew nuts & chilli jam dressing

TANDOORI RACK OF LAMB BOTI
served with saltbush, dal tadka, Sri Lankan polos sambal & mint yoghurt chutney

TANDOORI ROASTED BUTTER CHICKEN
served with a rich tomato sauce, kasoori methi, koya & cashew nut

RED CURRY OF SLOW COOKED DUCK
with lychee, cherry tomatoes, ginger, rose water & Thai basil

WOKU WOOD ROASTED KING PRAWN CURRY
with samphire, lemon balm, chilli & bush tomato butter

DENDENG BALADO
chilli caramelized short rib beef with basil, white pepper, kaffir lime

CHAR SIEW PORK HOCK
with braised miso cabbage, Sichuan pickled cucumber, Davidson plum hoisin & Mandarin pancakes

Steamed jasmine rice

BEHL PURI
of broccoli, potato & avocado, served with date chutney raita & mint chutney

SILK ROAD LAMB & PUMPKIN DUMPLINGS
with yoghurt, chilli butter, mint & sumac

CHICKEN & TRUFFLE KARAAGE
with pickled mooli, salted egg yolk, curry leaves & shichimi

STIR FRIED WILD GRAINS
with lap cheong sausage, shredded confit duck, Asian mushrooms, black olives, green fried garlic & truffle oil

CHARRED PUMPKIN
simmered in rich tomato makhani sauce, with paneer, peas, macadamia & koya crumble

GRILLED BROCOLLINI
with garlic yoghurt, cripsy roti canai, fermented pork, dried wakame & smoked homemade oyster sauce

CALCUTTA GOAT NIHARI
cooked in saffron, mustard oil, yoghurt & warrigal greens

TANDOORI RACK OF LAMB BOTI
served with saltbush, dal tadka, Sri Lankan polos sambal & mint yoghurt chutney

TANDOORI ROASTED BUTTER CHICKEN
served with a rich tomato sauce, kasoori methi, koya & cashew nut

RED CURRY OF SLOW COOKED DUCK
with lychee, cherry tomatoes, ginger, rose water & Thai basil

DENDENG BALADO
chilli caramelized short rib beef with basil, white pepper, kaffir lime

CHAR SIEW PORK HOCK
with braised miso cabbage, Sichuan pickled cucumber, Davidson plum hoisin & Mandarin pancakes

Steamed jasmine rice

VEGETARIAN BETEL LEAF *
with watermelon, coconut, lime leaf, lemongrass, peanuts & palm sugar caramel

BEHL PURI OF BROCCOLI, GREEN MANGO & AVOCADO *
served with date chutney

STIR FRIED WILD GRAINS *
with black olives, green fried garlic & truffle oil

SALTBUSH DAL TADKA *
Sri Lankan polos sambal & mint yoghurt chutney

WOKU CURRY *
with jackfruit, samphire, lemon balm, chilli & bush tomato butter

STIR FRIED ASIAN GREENS *
with mushrooms, tofu, chilli, garlic & Thai basil

CHARRED PUMPKIN
simmered in rich tomato makhani sauce, with paneer, peas, macadamia & koya crumble

GRILLED BROCCOLLINI
with garlic yoghurt, dried wakame

PAD THAI
with garlic chive, sticky rice noodles & tamarind chilli sauce

STIR FRIED PAD SEE EW *
flat rice noodles, garlic, chili gai lan, Thai basil & baby corn

SOM TUM
with green papaya salad, cucumber, peanuts, cherry tomato, mint & shiso leaf

Steamed jasmine rice*

* can be done vegan

OYSTERS
natural / native galangal lemon myrtle nam jihm dressing

PRAWN MA HOR
with pork and peanut caramel finger limes served in rose apple and watermelon

BEHL PURI
of broccoli, potato & avocado, served with date chutney raita & mint chutney

HOUSE AGED SNAPPER
with blood orange yuzu, ginger pomegranate molasses, rayu & coriander oil

SCALLOP AND FISH DUMPLINGS
with ginger, shallot, smoked dashi broth & chilli sesame oil (contain pork)

KELP AGED KINGFISH *
with truffle, jalapeno oil, shaved parmesan, bonito & yuzu ponzu

TUNA CEVICHE
with peach, seaweed, chilli, rayu oil, ruby grape fruit ponzu and sesame rice cracker

CHICKEN & TRUFFLE KARAAGE
with pickled mooli, salted egg yolk, curry leaves & shichimi

GRILLED SAMBAL OCTOPUS
with salted cucumber, pickled daikon & sansho pepper oil

STIR FRIED WILD GRAINS
with lap cheong sausage, shredded confit duck, black olives, green fried garlic & truffle oil

STIR FRIED ASIAN VEGETABLES
with mushrooms, tofu, chilli, garlic & Thai basil

TRADITIONAL THAI SOM TUM SALAD
with green papaya, long bean, apple eggplant, tomato

SOFT SHELL CRAB PAD THAI
with garlic chive, dried shrimp, sticky rice noodles & tamarind chilli sauce

TANDOORI RACK OF LAMB BOTI *
served with saltbush, dal tadka, Sri Lankan polos sambal & mint yoghurt chutney

WOKU WOOD ROASTED KING PRAWN CURRY
with samphire, lemon balm, chilli & bush tomato butter

CRISPY WHOLE FISH
with pomelo, Thai basil, lime leaf, young coconut, cashew nuts & chili jam dressing

CALCUTTA GOAT NIHARI
cooked in saffron, mustard oil, yoghurt & warrigal greens

DENDENG BALADO
chili caramelized short rib beef with basil, white pepper & kaffir lime

CHAR SIEW PORK HOCK
with braised miso cabbage, Sichuan pickled cucumber, Davidson plum, hoisin & Mandarin pancakes

Steamed jasmine rice*

* can be done without dairy

BEHL PURI
of broccoli, potato & avocado, served with date chutney raita & mint chutney

KELP AGED KINGFISH
with truffle, jalapeno oil, shaved parmesan, bonito & yuzu ponzu

TUNA CEVICHE
with peach, seaweed, chilli, rayu oil, ruby grape fruit ponzu and sesame rice cracker

CHICKEN & TRUFFLE KARAAGE
with pickled mooli, salted egg yolk, curry leaves & shichimi

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

GRILLED SAMBAL OCTOPUS *
with salted cucumber, pickled daikon & sansho pepper oil

STIR FRIED WILD GRAINS
with lap cheong sausage, shredded confit duck, black olives, green fried garlic & truffle oil

STIR FRIED ASIAN VEGETABLES *
with mushrooms, tofu, chilli, garlic & Thai basil

CHARRED PUMPKIN
simmered in rich tomato makhani sauce, with paneer, peas, macadamia & koya crumble

SOFT SHELL CRAB PAD THAI *
with garlic chive, dried shrimp, sticky rice noodles & tamarind chilli sauce

CALCUTTA GOAT NIHARI
cooked in saffron, mustard oil, yoghurt & warrigal greens

TANDOORI RACK OF LAMB BOTI
served with saltbush, dal tadka, Sri Lankan polos sambal & mint yoghurt chutney

TANDOORI ROASTED BUTTER CHICKEN
served with a rich tomato sauce, kasoori methi, koya & cashew nut

WOKU WOOD ROASTED KING PRAWN CURRY
with samphire, lemon balm, chilli & bush tomato butter

DENDENG BALADO
chilli caramelized short rib beef with basil, white pepper, kaffir lime

CHAR SIEW PORK HOCK
with braised miso cabbage, Sichuan pickled cucumber, Davidson plum hoisin & Mandarin pancakes

Steamed jasmine rice*

* can be done without shellfish / confirm TYPE of shellfish allergy

OYSTERS
natural / native galangal lemon myrtle nam jihm dressing

GRILLED HALF SHELL SHARK BAY SCALLOP
with miso, sake butter & yuzu kosho

AKOYA OYSTER
with buttermilk, Chardonnay vinegar, green chilli & coriander oil

PRAWN MA HOR
with pork and peanut caramel finger limes served in rose apple and watermelon

BEHL PURI
of broccoli, potato & avocado, served with date chutney raita & mint chutney

HOUSE AGED SNAPPER
with blood orange yuzu, ginger pomegranate molasses, rayu and coriander oil

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

GRILLED SAMBAL OCTOPUS
with salted cucumber, pickled daikon, and sansho pepper oil

STIR FRIED ASIAN VEGETABLES
with mushrooms, tofu, chilli, garlic & Thai basil

GRILLED BROCCOLLINI
with garlic yoghurt, fermented pork, dried wakame & smoked homemade oyster sauce

SOUTHERN THAI YELLOW CURRY OF SNAPPER
with hispi cabbage, long bean, and curry leaf

CHARRED PUMPKIN
simmered in rich tomato makhani sauce, with paneer, peas, macadamia & koya crumble

CRISPY WHOLE FISH
with pomelo, Thai basil, lime leaf, young coconut, cashew nuts & chilli jam dressing

CALCUTTA GOAT NIHARI
cooked in saffron, mustard oil, yoghurt & warrigal greens

TANDOORI RACK OF LAMB BOTI
served with saltbush, dal tadka, Sri Lankan polos sambal & mint yoghurt chutney

TANDOORI ROASTED BUTTER CHICKEN
served with a rich tomato sauce, kasoori methi, koya & cashew nut

WOKU WOOD ROASTED KING PRAWN CURRY
with samphire, lemon balm, chilli & bush tomato butter

DENDENG BALADO
chilli caramelized short rib beef with basil, white pepper, kaffir lime

Steamed jasmine rice*

OYSTERS
natural / native galangal lemon myrtle nam jihm dressing

GRILLED HALF SHELL SHARK BAY SCALLOP
with miso, sake butter & yuzu kosho

AKOYA OYSTER
with buttermilk, Chardonnay vinegar, green chilli & coriander oil

BEHL PURI *
of broccoli, potato & avocado, served with date chutney raita & mint chutney

CHAR GRILLED RAINBOW TROUT
with Padrón peppers, sesame, furikake & yuzu ponzu dressing

KELP AGED KINGFISH
with truffle, jalapeno oil, shaved parmesan, bonito & yuzu ponzu

CHICKEN & TRUFFLE KARAAGE
with pickled mooli, salted egg yolk, curry leaves & shichimi

GRILLED SAMBAL OCTOPUS
with salted cucumber, pickled daikon, and sansho pepper oil

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

STIR FRIED WILD GRAINS
with lap cheong sausage, shredded confit duck, black olives, green fried garlic & truffle oil/div>