GLUTEN-FREE

OYSTERS 6/7
natural / native galangal lemon myrtle nam jihm dressing
VEGETARIAN BETEL LEAF 7
watermelon, coconut, lime leaf, lemongrass, & palm sugar caramel
GRILLED HALF SHELL ABROLHOS ISLAND SCALLOP 10
miso, sake butter & yuzu kosho

GRILLED PADRON PEPPERS 14
with La Delizia burrata, crispy chilli oil and lime
KELP AGED KINGFISH * 27
truffle oil, shaved parmesan, bonito and yuzu ponzu
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 date chutney raita and mint chutney
WOKU CURRY 22
jackfruit, lemon balm, chilli & bush tomato butter

PORK VINDALOO KOFTA 32
with chickpea and warrigal dahl
TANDOORI-ROASTED BUTTER CHICKEN 30
with a rich tomato sauce, kasoori methi, koya & cashew nut
CALCUTTA GOAT NIHARI 38
cooked in saffron, mustard oil and warrigal greens
DENDENG BALADO 41
chilli caramelized beef brisket with basil, white pepper, kaffir lime

GRILLED BROCOLLINI AND GREEN BEANS 18
with garlic yoghurt, and wakame dressing
CHARRED PUMPKIN 26
simmered in rich tomato makhani sauce with panner, peas, macadamia and koya crumble

Steamed jasmine rice 6

* gluten-free option