GRAZING MENU

OYSTERS 5/7
natural / native galangal lemon myrtle nam jihm dressing
GRILLED HALF SHELL ABROLHOS ISLAND SCALLOP 9
miso, sake butter & yuzu kosho
HOUSE-SMOKED OCEAN TROUT BETEL LEAF 10
coriander leaf, lime leaf, dried shrimp, chilli, pork & nam prik jaew bong
AKOYA OYSTER 22
buttermilk, Chardonnay vinegar, green chilli & coriander oil
PRAWN MA HOR 18
pork and peanut caramel, finger limes, served on pineapple and watermelon
BEHL PURI 22
of broccoli, potato & avocado, served with date chutney raita & mint chutney
TRADITIONAL THAI SOM TUM SALAD 25
green papaya, long bean, apple eggplant, tomato
CHAR-GRILLED RAINBOW TROUT 28
charred green banana chillis, sesame, Western Australian yuzu, furikake & ponzu dressing
KELP-AGED KINGFISH 27
truffle oil, jalapeno, yuzu kosho, shaved parmesan, bonito & yuzu ponzu
TUNA CEVICHE 28
nectarine, seaweed, chilli, rayu oil, ruby grape fruit ponzu, and sesame rice cracker
GRILLED SAMBAL OCTOPUS 28
salted cucumber, pickled daikon & sansho pepper oil
CHICKEN & TRUFFLE KARAAGE 26
pickled mooli, salted egg yolk, curry leaves & shichimi
BEEF TARTARE 26
miso, tabasco, green shallot, smoked mackerel mayo & potato nori chips
STIR-FRIED ASIAN VEGETABLES 25
asparagus, snow peas, gailan, tofu, chilli, garlic & Thai basil
CHARRED PUMPKIN 28
simmered in rich tomato makhani sauce, with paneer, peas, macadamia & koya crumble
GRILLED BROCCOLLINI 28
garlic yoghurt, cripsy roti canai, fermented pork, dried wakame & smoked homemade oyster sauce
STIR-FRIED RICE 25
with chicken, egg, baby corn, peas & green shallots
PAD THAI 29
garlic chive, dried shrimp, sticky rice noodles & tamarind chilli sauce (soft shell crab $ 10 per piece)
SOUTHERN THAI YELLOW CURRY OF SNAPPER 42
black pepper, hispi cabbage, long bean & curry leaf
CALCUTTA GOAT NIHARI 36
cooked in saffron, mustard oil, yoghurt & warrigal greens
CHAR-GRILLED DRY-AGED LAMB RUMP SKEWERS 42
sesame sauce , egg yolk, tare & togarashi
BUBUR MANADO 42
spinach, pumpkin, sweet corn, sambal roa and grilled Shark Bay prawns dusted with bush tomato
SQUID & POMELO SALAD 28
with Thai basil, lime leaf , young coconut, cashew nuts and chilli jam dressing
TANDOORI-ROASTED BUTTER CHICKEN 40
served with a rich tomato sauce, kasoori methi, koya & cashew nut
CHAR-GRILLED MISO PATAGONIAN TOOTHFISH 44
grilled kimchi, cabbage, beni shoga & smoked dashi broth
TANDOORI RACK OF LAMB BOTI 45
served with saltbush, dal tadka, Sri Lankan pol sambal & mint yoghurt chutney
RED CURRY OF SLOW-COOKED DUCK 52
lychee, cherry tomatoes, ginger, rose water & Thai basil
DENDENG BALADO 45
chilli caramelized short rib beef with basil, white pepper, kaffir lime
CHAR SIU PORK HOCK 60
braised miso cabbage, Sichuan pickled cucumber, Davidson plum hoisin, Mandarin pancakes

Steamed jasmine rice 6

DESSERTS

YUZU CURD AND GRANITA 18
mascarpone ice cream and black sesame short cake
INDONESIAN RONDE (dinner only) 18
glutinous rice dumpling stuffed with macadamia and wattle seed, peanuts, butterscotch caramel, sesame ice cream
‘COCONUT TRES LECHES’ 18
coconut milk cake, Coconut ice cream, nata de coco, gula melaka, candied coconut & mango
PISTACHIO ICE CREAM 18
date and almond crumble, rose petal infused syrup
COCONUT & CHOCOLATE GANACHE GELATO BOWL 22
dehydrated chocolate mousse, meringue, rosella, cherry bitter molasses

DELIGHTFULLY DECADENT · DESSERT

2018
Stormflower Botrytis SBS (375ml)
Margaret River, WA
13 / 63
2018
Carmes De Rieussec Sauternes (375ml)
Bordeaux, France
89
2018
Mas Amiel Fortified Grenache 10 years aged barrel
Maury, France
18
NV
Dandelion Vineyards Legacy of Australia Pedro Ximenez (375ml)
S.A.
19 / 74
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