GLUTEN-FREE

OYSTERS 5/7
natural / native galangal lemon myrtle nam jihm dressing
GRILLED HALF SHELL ABROLHOS ISLAND SCALLOP 9
miso, sake butter & yuzu kosho
HOUSE-SMOKED OCEAN TROUT BETEL LEAF 10
coriander leaf, lime leaf, dried shrimp, chilli, pork & nam prik jaew bong
AKOYA OYSTER 22
buttermilk, Chardonnay vinegar, green chilli & coriander oil
PRAWN MA HOR 18
pork and peanut caramel finger limes served in rose apple and watermelon
CHAR-GRILLED RAINBOW TROUT 28
charred green banana chillis, sesame, Western Australian yuzu, furikake & ponzu dressing
KELP-AGED KINGFISH 27
truffle oil, jalapeno, yuzu kosho, shaved parmesan, bonito & yuzu ponzu
TUNA CEVICHE 28
persimmon seaweed, chilli, rayu oil, ruby grape fruit ponzu, and sesame rice cracker
HEIRLOOM SPAGHETTI SQUASH 24
chaat masala with chick peas, mint chutney, tamarind, mustard seeds, pomegranate, siev and goat’s cheese
BEEF TARTARE 26
tabasco, shallot, Japanese mustard, umeboshi, smoked mackerel mayo & potato nori chips
GRILLED SAMBAL OCTOPUS 26
salted cucumber, pickled daikon & sansho pepper oil
STIR-FRIED ASIAN VEGETABLES 25
mushrooms, tofu, chilli, garlic & Thai basil
CHARRED PUMPKIN 27
simmered in rich tomato makhani sauce, with paneer, peas, macadamia & koya crumble
GRILLED BROCCOLLINI 28
garlic yoghurt, fermented pork, dried wakame & smoked homemade oyster sauce
SOUTHERN THAI YELLOW CURRY OF SNAPPER 38
hispy cabbage, long bean, and curry leaf
CALCUTTA GOAT NIHARI 36
cooked in saffron, mustard oil, yoghurt & warrigal greens
TANDOORI-ROASTED BUTTER CHICKEN 40
served with a rich tomato sauce, kasoori methi, koya & cashew nut
BUBUR MANADO 42
spinach, pumpkin, sweet corn, sambal roa and grilled Shark Bay prawns dusted with bush tomato
CRISPY WHOLE FISH 42
pomelo, Thai basil, lime leaf, young coconut, cashew nuts & chilli jam dressing
RED CURRY OF SLOW-COOKED DUCK 52
lychee, cherry tomatoes, ginger, rose water & Thai basil
DENDENG BALADO 45
chili caramelized short rib beef with basil, white pepper & kaffir lime

Steamed jasmine rice 6

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