| STARTERS | |
| Tofu parcels with crispy sprouts, avocado and candied carrot (v)(gf)(vg) | $10 |
| Salt and pepper squid with apple and Chinese cabbage | $10 |
| Sticky Char Siu pork ribs (gf) | $15 |
| Betel leaf (3), shredded pork, coriander, peanuts and chilli (gf) | $15 |
| Soft shell crab with chilli jam | $16 |
| Asian satay plate with beef, chicken and prawn (gf) (3/6) | $12/24 |
| Duck pancakes with spring onion and hoisin sauce | $18 |
| MainS | |
| Wagyu beef burger, chilli jam, salad and fries | $16 |
| Stir fry vegetables with tofu, cashews, kim chee and egg (v) Add chicken... $5 |
$16 |
| Steeped chicken salad with Vietnamese mint, crisp noodles, quail egg and black vinegar dressing |
$17 |
| Prawn pizza with chilli jam and fresh coriander | $19 |
| Pad Thai, chicken, prawn, rice noodle, egg, lime, bamboo shoots, shallots and peanuts |
$22 |
| Braised beef cheeks with cumin and sweet potato purée | $25 |
| Harissa lamb sizzling plate with Asian greens, shitake and enoki mushrooms (gf) |
$25 |
| Tempura local whiting, Asian slaw, fries and Japanese mayo | $26 |
| Red duck curry with cashew and toasted coconut sambal (gf) | $28 |
| Gold band snapper with steamed vegetable rice paper rolls and tom yum coconut sauce |
$33 |
| Tender ridge beef fillet with shitake wild rice, snake beans, black bean butter and jus (gf) Add prawns… $5 |
$36 |
|
Sides |
|
| Thai jasmine rice |
$2 |
| Shitake wild rice |
$5 |
| Sautéed Asian greens |
$6 |
| Salt and vinegar lotus chips |
$7 |
| Fries with Japanese mayo |
$8 |
| Spicy nuts |
$9 |
| Tempura vegetables |
$10 |
|
DESSERTS |
|
| Deconstructed chocolate cheese cake with vanilla yoghurt and berry glaze |
$8 |
| Almond and vanilla bean ice cream cake |
$8 |
