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SHELLFISH-FREE

POTATO, CAULIFLOWER & CORN SAMOSAS 17
tamarind and date chutney, mint yogurt
BRUSSEL SPROUT IDLI CHAT 22
tamarind & date chutney, mint chutney , sev & pomegranate
WOKU CURRY 22
jackfruit, lemon balm, chilli & warrigal greens
KELP AGED KINGFISH 27
truffle oil, shaved parmesan, bonito, yuzu ponzu
CHICKEN AND TRUFFLE KARAAGE * 28
pickled mooli, salted egg yolk, curry leaves, shichimi togarashi
CHAR-GRILLED RAINBOW TROUT 32
charred green banana chillis, sesame, Western Australian yuzu, furikake & ponzu dressing

TANDOORI-ROASTED BUTTER CHICKEN 30
rich tomato sauce, kasoori methi, koya & cashew nut
CHAR-GRILLED ‘ARKADY’ LAMB RUMP 40
sesame sauce, egg yolk, tare, togarashi
CALCUTTA GOAT NIHARI 40
cooked in saffron, mustard oil, yoghurt, warrigal greens
DENDENG BALADO 45
chilli caramelized beef brisket, basil, white pepper, kaffir lime
CHAR SIU PORK HOCK * 68
braised miso cabbage, Sichuan pickled cucumber, Davidson plum hoisin, Mandarin pancakes

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

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