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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
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
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 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
WOOD-GRILLED DRY-AGED 450 GM BLACK ANGUS 75 RIB EYE ON THE BONE 70
seaweed chimichurri and kombu butter

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

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