GLUTEN-FREE

natural / native galangal lemon myrtle nam jihm dressing

miso, sake butter & yuzu kosho

coriander leaf, lime leaf, dried shrimp, chilli, pork & nam prik jaew bong

buttermilk, Chardonnay vinegar, green chilli & coriander oil

pork and peanut caramel finger limes served in rose apple and watermelon

charred green banana chillis, sesame, Western Australian yuzu, furikake & ponzu dressing

truffle oil, jalapeno, yuzu kosho, shaved parmesan, bonito & yuzu ponzu

persimmon seaweed, chilli, rayu oil, ruby grape fruit ponzu, and sesame rice cracker

chaat masala with chick peas, mint chutney, tamarind, mustard seeds, pomegranate, siev and goat’s cheese

tabasco, shallot, Japanese mustard, umeboshi, smoked mackerel mayo & potato nori chips

salted cucumber, pickled daikon & sansho pepper oil

mushrooms, tofu, chilli, garlic & Thai basil

simmered in rich tomato makhani sauce, with paneer, peas, macadamia & koya crumble

garlic yoghurt, fermented pork, dried wakame & smoked homemade oyster sauce

hispy cabbage, long bean, and curry leaf

cooked in saffron, mustard oil, yoghurt & warrigal greens

served with a rich tomato sauce, kasoori methi, koya & cashew nut

spinach, pumpkin, sweet corn, sambal roa and grilled Shark Bay prawns dusted with bush tomato

pomelo, Thai basil, lime leaf, young coconut, cashew nuts & chilli jam dressing

lychee, cherry tomatoes, ginger, rose water & Thai basil

chili caramelized short rib beef with basil, white pepper & kaffir lime