GRAZING MENU

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 on pineapple and watermelon

green papaya, long bean, apple eggplant, tomato

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

salted cucumber, pickled daikon & sansho pepper oil

pickled mooli, salted egg yolk, curry leaves & shichimi

miso, tabasco, green shallot, smoked mackerel mayo & potato nori chips

mushrooms, tofu, chilli, garlic & Thai basil

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

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

lap cheong sausage, shredded confit duck, Asian mushrooms, black olives, green fried garlic & truffle oil

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

garlic chive, dried shrimp, sticky rice noodles & tamarind chilli sauce

black pepper, hispi cabbage, long bean & curry leaf

cooked in saffron, mustard oil, yoghurt & warrigal greens

sesame sauce, egg yolk, tare & togarashi

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

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

grilled kimchi, cabbage, beni shoga & smoked dashi broth

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

chilli caramelized short rib beef with basil, white pepper, kaffir lime

braised miso cabbage, Sichuan pickled cucumber, Davidson plum hoisin & Mandarin pancakes

black bean , banana chilli , ginger and celery