SEAFOOD-FREE

VEGETARIAN BETEL LEAF * 7
watermelon, coconut, lime leaf, lemongrass, & palm sugar caramel
GRILLED PADRON PEPPERS 22
with La Delizia burrata, crispy chilli oil and lime

EGGPLANT KATSU 17
with sesame sauce, amazu ponzu and puffed rice furikake
GRILLED KING OYSTER & OYSTER MUSHROOMS SKEWERS 17
with coriander and Sichuan sauce, cured egg yolk & crispy garlic
WOKU CURRY 22
jackfruit, lemon balm, chilli & bush tomato butter
CHICKEN AND TRUFFLE KARAAGE * 28
pickled mooli, salted egg yolk, curry leaves and shichimi togarashi
BHEL PURI 22
broccoli, potato and avocado served with date chutney raita and mint chutney

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 & warrigal greens
TANDOORI-ROASTED BUTTER CHICKEN 30
with a rich tomato sauce, kasoori methi, koya & cashew nut
CHAR SIU PORK HOCK * 65
braised miso cabbage, Sichuan pickled cucumber, Davidson plum hoisin, 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

* seafood-free option