NUT-FREE

OYSTERS 6/7
natural / native galangal lemon myrtle nam jihm dressing
HALF SHELL SCALLOP CEVICHE 10
finger lime, ocean trout roe, mint, Thai basil & WA yuzu coconut dressing
POTATO, CAULIFLOWER & CORN SAMOSAS 17
tamarind and date chutney, mint yogurt
KELP AGED KINGFISH 27
truffle oil, shaved parmesan, bonito and yuzu ponzu
CHICKEN AND TRUFFLE KARAAGE 28
pickled mooli, salted egg yolk, curry leaves and shichimi togarashi
BRUSSEL SPROUT IDLI CHAT 22
tamarind & date chutney, mint chutney , sev & pomegranate
TEMPURA PLATTER 30
Soft shell crab, whiting , enoki mushroom , squid, pumpkin, onion, WA yuzu ponzu, koshu, miso mayonnaise

GRILLED PORK BUN CHA 32
noodles, nuoc cham, crispy cured pork
CHAR-GRILLED ‘ARKADY’ LAMB RUMP 40
sesame sauce, egg yolk, tare and togarashi
CALCUTTA GOAT NIHARI 40
cooked in saffron, mustard oil, yoghurt and warrigal greens
CHAR SIU PORK HOCK 48
braised miso cabbage, Sichuan pickled cucumber, Mandarin pancakes
DENDENG BALADO 45
chilli caramelized beef brisket with basil, white pepper, kaffir lime

GRILLED BROCOLLINI AND GREEN BEANS 18
with garlic yoghurt, and wakame dressing
SALAD OF GREEN PAPAYA 18
carrot, raddichio, shallots and wafu dressing

Steamed jasmine rice 6

* nut-free option