SHELLFISH-FREE

VEGETARIAN BETEL LEAF 7
watermelon, coconut, lime leaf, lemongrass, & palm sugar caramel

GRILLED KING OYSTER & OYSTER MUSHROOMS SKEWERS 17
with coriander and Sichuan sauce, cured egg yolk and crispy garlic
BHEL PURI 22
broccoli, potato and avocado served with date chutney raita and mint chutney
GRILLED PADRON PEPPERS 22
with La Delizia burrata, crispy chilli oil and lime
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
WOKU CURRY 22
jackfruit, lemon balm, chilli & bush tomato butter

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
TANDOORI-ROASTED BUTTER CHICKEN 30
with a rich tomato sauce, kasoori methi, koya & cashew nut
PORK VINDALOO KOFTA 32
with chickpea and warrigal dahl
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
CHARRED PUMPKIN 26
simmered in rich tomato makhani sauce with panner, peas, macadamia and koya crumble
SALAD OF GREEN PAPAYA 18
carrot, raddichio, shallots and wafu dressing

Steamed jasmine rice 6

* shellfish-free option