NUT-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 KING OYSTER & OYSTER MUSHROOMS SKEWERS 17
with coriander and Sichuan sauce, cured egg yolk & crispy garlic
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
BHEL PURI * 22
broccoli, potato and avocado, date chutney raita & mint chutney
GRILLED PADRON PEPPERS 22
with La Delizia burrata, crispy chilli oil and lime
SALAD OF FRIED WHITING FILLETS 28
Thai basil, young coconut, lime leaf & chilli jam dressing

PORK VINDALOO KOFTA 32
with chickpea and warrigal dahl
CHAR-GRILLED ‘ARKADY’ LAMB RUMP 36
sesame sauce, egg yolk, tare and togarashi
CALCUTTA GOAT NIHARI 38
cooked in saffron, mustard oil, yoghurt and warrigal greens
CHAR-GRILLED DRY-AGED BLACK ANGUS TENDERLOIN 65
with saltbush ‘kilek’ curry
CHAR SIU PORK HOCK 65
braised miso cabbage, Sichuan pickled cucumber, Mandarin pancakes
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
SALAD OF GREEN PAPAYA 18
carrot, raddichio, shallots and wafu dressing

Steamed jasmine rice 6

* nut-free option