Cold Choices

• Smoked trout in a chilli, roast galangal sauce, topped with crispy shallots and served on a betel leaf [GF]
• Fried tofu in a chilli, roast galangal sauce, topped with crispy shallots and served on a betel leaf [GF] / [V]
• Spanner crab in a coconut caramel sauce, topped with crispy shallots and served on a betel leaf [GF]
• Enoki mushroom in a coconut caramel sauce, topped with crispy shallots and served on a betel leaf [GF] / [V]
• Thai beef salad, roasted shallot sauce, finished with pickled shallots, chopped peanuts, crispy shallots and served on a butter lettuce leaf [GF]
• Fresh oysters with green mango salsa dressing [GF]
• Spicy sashimi tuna slices, garnished with a spicy Japanese cucumber and spring onion salad, served on crispy sushi rice cubes[GF]
• Chicken / pork balls, sweet Thai dressing, garnished with coriander and sliced long red chilli and served on orange segments [GF]
• Pan fried large tiger prawns with green mango and tamarind relish, topped with golden fried shallots and served on a crispy wonton wrapper
• Confit chicken "mousse" with a lemongrass, fennel, coconut sauce, topped with half a quail egg, sliced long red chilli and served on a coconut, Togarashi (Japanese chilli seasoning) tuile [GF]
• Salted shredded beef ball in a sugar, chilli, shallot sauce, garnished with coriander and sliced long red chilli and served on a slice of cucumber [GF]
• Salted dried enoki mushroom ball in a sugar, chilli, shallot sauce, garnished with coriander and sliced long red chilli and served on a slice of cucumber [GF] / [V]
• Vietnamese prawn summer roll with hoisin sauce and chopped peanuts [GF]
• Vietnamese mushroom summer roll with hoisin sauce and chopped peanuts [GF] / [V]
• Steamed tiger prawns drizzled with Vietnamese chilli dipping sauce (nước chấm), purple perilla and mint, served on a Vietnamese turmeric pancake (bánh xèo) blini
• Fried radish cake drizzled with Vietnamese chilli dipping sauce (nước chấm), purple perilla and mint and served on a Vietnamese turmeric pancake (bánh xèo) blini [V]
• Crab mayonnaise with lemon and dill, garnished with dill fronds and served on a fennel cracker
• Thai chicken larb with tamarind dressing, topped with crispy shallots and served on a betel leaf [GF]
• Vietnamese pork belly slider (bánh mì thịt) with chicken liver pate, mayonnaise, soy, coriander, pickled carrot and daikon
• Roast duck breast with char siu sauce, Vietnamese mint and served on a white sticky rice tile [GF]

Hot Choices

• Vietnamese beef betel leaf roll with a spring onion, curry marinade, finished with with spring onion oil, chopped peanuts [GF]
• Vietnamese portobello mushroom betel leaf roll with a spring onion, curry marinade, finished with spring onion oil, chopped peanuts [V]
• Grilled tofu in a miso, ginger and garlic marinade, garnished with sliced spring onion [GF] / [V]
• Crab dumpling with horseradish and parsley butter sauce, garnished with a watercress sprig and served on a Chinese spoon
• Crispy pork belly cube with a sweet shallot, coriander and star anise sauce, topped with half a quail egg, sliced long red chilli [GF]
• Crab bisque with sauteed brown onion and served in an espresso cup [GF]
• Vietnamese spring roll accompanied with a Vietnamese chilli dipping sauce (nước chấm)
• Vietnamese vegetarian spring roll accompanied with a Vietnamese chilli dipping sauce (nước chấm) [V]
• Crab and wasabi wonton in a sweet soy / sake sauce served on a Chinese spoon
• Szechuan "mapo tofu" and ground pork in a spicy fermented bean and miso sauce, finished with sliced spring onion and served on a butter lettuce leaf [GF]
• Szechuan "mapo tofu" and chopped shiitake mushroom in a spicy fermented bean and miso sauce, finished with sliced spring onion and served on a butter lettuce leaf [GF] / [V]
• Grilled scallops with watercress cream, hazelnut butter and garnished with a watercress sprig and served on a Chinese spoon [GF]
• Crab mayonnaise with lemon and dill, garnished with dill fronds and served on a fennel cracker
• Wonton-wrapped prawn "cigars" with a lemon, ginger and coriander dipping sauce
• Ragu filled pasta with parmesan cream, topped with parmesan crumble and served on a Chinese spoon
• Crisp prawn risotto cake, topped with a baby tomato half and chopped radish[GF]
• Scallop and prawn roulade with a cauliflower puree, topped with parsley, dried scallop floss, proscuitto crisp and served on a potato terrine [GF]
• Marinated pork belly open bun with a sweet soy, sake marinade, sliced cucumber, sliced spring onion, pickled carrot and daikon
• Spiced prawn fritters with a sweet ginger, soy dressing, garnished with purple perilla and coriander and served on a bamboo skewer [GF]
• Sweet corn tempura balls topped with a spicy cucumber salad [V]
• Spiced pulled beef brisket in a chilli caramel marinade, finished with creamed horseradish and pickled daikon and served on an endive leaf [GF]
• Vietnamese sugar cane prawns with a Vietnamese chilli dipping sauce (nước chấm) garnished with Vietnamese mint and served on a sugar cane skewer [GF]
• Chicken yakitori with a soy, mirin, maple syrup marinade, topped with a spicy cucumber salad and served on a bamboo skewer [GF]
• Miso grilled barramundi with a soy and sesame sauce, topped with deep fried leek and served in a butter lettuce leaf [GF]

Sweet Choices

• Lime poached nashi pear in cinnamon and sugar, garnished with nashi pear wafer, thinly sliced kaffir lime leaf and served on a baked wonton wrapper [V]
• Croissant and butter pudding cups [V]
• Vietnamese sweet corn with coconut sauce, garnished with sesame glass [GF] / [V]
• Grilled banana with sticky rice with coconut sauce [GF] / [V]
• Vanilla pannacotta with rhubarb jelly and an apple and ginger puree, topped with a crumble [V]
• Coconut cheesecake with palm sugar syrup [V]