Chilli Crab (GF)

Wok fried in our house semi thick, sweet and savoury tomato and chilli based sauce.

Buttered Crab (GF)

Malaysian style creamy butter mud crab, infused with the distinct and exotic flavours of curry leaves

Black Pepper Crab

Seasoned and wok fried in fragrant curry leaves. It is then spiced up with cracked black pepper.

Salted Egg Crab (GFBR)

Wok fried in Straits Peranakan salted egg style. The creamy salted egg yolks combined with various condiments give this dish a savoury, yet subtle flight flavours.

Lemongrass & Curry Leaves Crab

Wok fried with lemongrass, Malaysian curry leaves and a sprinkle of mild chilli flakes. The herbs are flamed to produce fragrance in the flesh of the crab.

Five Spice Salt & Pepper Crab (GF)

Wok fried with in salt and pepper. The dish is finished off with five-spice powder and a dash of Chinese wine.

Pandan Leaves Crab (GF)

Whole mud crab, wok fried in fresh pandan leaves, lemongrass and tamarind in a light curry paste sauce.

Calamari Salad (GF)

Calamari lightly battered, wok-tossed in salt and pepper served with tamarind dressing salad.

Mixed Entreé Platter

A selection of LohBak, Chicken Satay, Curry Puff, Spring Roll and Silken Tofu

Tempura Oysters

Fresh; Oysters encased in tempura batter of shredded potato, carrot and red onion.

Fresh Oysters (2 per serve) (GF)

Natural or steamed fresh Tasmanian oysters with Ginger or Chilli sauce.

Soft Shell Crab

Soft shell crab lightly fried and coated in biscuit crumbs.

Crab Omelette (GF)

Served with garlic chilli sauce.

Chicken Satay (2 per serve) (GF)

Grilled marinated chicken skewers served with spicy peanut sauce.

Yam Scallop (2 per serve)

Pan seared fresh scallop served on yam cake with house mayo.

Duck Sang Choy Bao

Diced roast duck, carrot and water chestnut served with crisp lettuce.

LohBak (2 per serve)

Minced chicken marinated with 5-spice, fried in bean curd skin.

Roti w Peanut Sauce

Roti served with peanut sauce on the side

Lamb Spring Rolls (2 per serve)

Spiced lamb mince and carrot in crispy pastry.

Vegetarian Spring Rolls

Mix seasonal vegetables in crispy pastry. (2 per serve)

Vegetarian Curry Puffs

Mild potato curry in puff pastry. (2 per serve)

Coconut Prawns (GF)

Fresh Australian wild prawns sautéed with sea coconut in a light coconut milk based sauce served in a whole coconut

Spicy Pandan Leaves Prawns

Australian wild prawns in shell cooked with fresh pandan leaves, lemongrass and tamarind in a light curry paste sauce.

Sambal Prawns or Calamari

Australian wild prawns/ calamari cooked in nyonya style sambal sauce with eggplant and okra

Buttered Prawns (GF)

Australian wild prawns coated in golden egg fluff flavoured with curry leaves and spring onions

Chilli Prawns (GF)

Australian wild prawns cooked in egg-blend mild chilli sauce.

Nyonya Fish (GF)

Steamed fresh fish of the day, filleted dressed in lemongrass, tamarind sauce and garnished with bits of coriander.

IkanBakar (GF)

Fish of the day grilled with mild chilli paste, onion& okra on banana leaf.

Soya Fish

Steamed fish of the day soaked in rice wine infused soy sauce. Garnished with coriander, ginger and spring onions.

Five-Spice Calamari (GF)

Lightly battered & fried calamari finished off with five-spice powder.

Assam Fish Curry

Fish fillets, cooked in a red coconut assam curry with eggplant, okra, tomato and onion.

Ginger Flower Duck

Half a deboned duck pan fried to serve with a piquant sauce of chilli, BungaKantan( ginger flower) and a dash of lemon juice.

Omah’s Duck

Half a deboned duck braised in honey soy, herbs and served with bokchoy.

Curry Plate

A mini banquet for 1 which includes 3 portions of curries (lamb, beef, chicken) served with roti and coconut rice.

Salt & Pepper Chicken Ribs

Marinated chicken ribs, wok tossed in salt and pepper, served on a bed of salad.

Chicken Curry (GF)

Chicken fillets cooked in aromatic red curry paste, potatoes and coconut milk.

Omah’s Chicken

Chicken fillets, wok tossed in sweet and tangy sauce with a touched of spice

Crispy Battered Chicken

Battered chicken fillets and tossed in sweet and tangy tamarind sauce.

Kong Poh Chicken

Chicken fillets stir-fried with dry chilli, fresh ginger, onion, snow peas and carrots.

Honey Black Pepper Beef

Eye fillets marinated in b/pepper & honey, grilled medium rare served with sugar snap peas.

Beef Rendang (GF)

Slow cooked beef with fresh herbs in traditional coconut based red curry.

Baba’s Beef (GF)

Eye fillets wok-tossed with seasonal vegetables and finished in chilli cream sauce.

Nyonya Lamb Vindaloo (GF)

Lamb fillets slow cooked in red yoghurt curry

Seafood Laksa (GFBR)

Egg noodles & rice vermicelli served in fragrant coconut curry broth, topped with prawns, calamari, fish cake, bean curd skin and fried tofu.

Roast Duck Laksa

Egg noodles & rice vermicelli served in fragrant coconut curry broth, topped with boneless roast duck, bean curd skin and fried tofu.

Chicken Curry Laksa (V) (GFBR)

Egg noodles & rice vermicelli served in fragrant coconut curry broth, topped with chicken, fish cake, bean curd skin and fried tofu.

Fried KuehTeow (V)

Flat rice noodles fried in dark soy with prawns, egg, fish cake, bean shoots and a touch of spice.

Beef Noodles (V)

Flat rice noodles wok-fried with tender beef, egg, ginger and spring onion.

Mee Goreng (V)

Egg noodles wok fried in a blend of spices with chicken, prawns, egg, tomato, tofu, onions and bean shoots.

Singapore Noodles (V) (GFBR)

Rice vermicelli wok fried with chicken, prawns, egg, bean shoots, onions and a touch of spice.

Special Fried Rice (V) (GFBR)

Fried rice with chicken, prawns, egg, peas and carrots.

Junior Mixed Entrée (V)

A selection of vegetarian spring roll, chicken satay, lamb spring roll and roti.

Soup Noodle (V) (GFBR)

Soft egg noodle with prawns, chicken and fish-cake in a clear chicken broth.

Hokkien Noodle (V)

Egg noodle wok fried in dark soya sauce with chicken, fish-cake, calamari, prawns and bokchoy.

Singapore Noodles (V) (GFBR)

Rice vermicelli wok fried with chicken, prawns, egg, bean shoots and onions.

Special Fried Rice (V) (GFBR)

Fried rice with chicken, prawns, egg, peas and carrots

Shiitake Mushrooms & Tofu (GFBR)

Tender shiitake mushrooms served on a bed of silken tofu ringed with broccoli.

Beef Salad (GF)

Grilled medium rare beef fillets served with rockets, baby spinach, lettuce leaves, onions, tomatoes and finely chopped lemongrass with a tamarind dressing

Tofu & Veggies (GF)

Silken tofu stir fried with shiitake mushrooms and mixed seasonal greens.

Belacan Veggies (GFBR)

Beans / K/Kong; Beans or Kangkong (water spinach) stir-fried with spicy chilli prawn paste. (K/Kong)

Garlic Veggies (GFBR)

Beans / K/Kong; Beans or Kangkong (water spinach) stir-fried with garlic.

Nyonya Chap Chai

Mixed Vegetables Nyonya Style

Gado - Gado (GF)

Malaysian salad of steamed seasonal vegetables, tofu and egg served with peanut sauce.

Mix Salad (GF)

With tamarind dressing

Steamed Broccoli

Roti Bread

Steamed Rice

Coconut Rice

Fresh Oysters

Entrée

Yam Scallop

Entrée

Duck Sang Choy Bao

Entrée

Chicken Satay

Entrée

Lohbak

Entrée

Lamb Spring Roll

Entrée

Vegetarian Spring Roll

Entrée

Curry Puff

Entrée

Choice of Curries

Mains

Omah’s Duck

Mains

Honey Black Pepper Beef

Mains

Omah’s Chicken

Mains

Kong Poh Chicken

Mains

Five Spice Calamari

Mains

Chilli Prawns

Mains

Soy Fish

Mains

Belacan Kangkong/ Beans

Mains

Roti Canai

Chicken, Beef or Lamb

Chicken Curry Laksa (V)

Fried Kueh Teow (V)

Beef Noodles (V)

Mee Goreng (V)

Singapore Noodles (V)

Special Fried Rice (V)

Nasi Lemak with a choice of curry

Chicken, Beef or Lamb

Seafood Laksa or Duck Laksa

Banana Split

Banana served with chocolate, strawberry and vanilla ice-cream. Drizzled with chocolate sauce and garnished with fresh cream and maraschino cherry.

Omah’s Sundae

Black sesame, green tea and vanilla ice-cream topped with red bean and garnished with chocolate wafer.

Banana Fritter

Served with a drizzling of palm sugar & vanilla ice-cream.

Iced Kachang

Shaved ice, topped with palm sugar, rose syrup & evaporated milk. Served with creamed corn, red bean, grass jelly, agar jelly, palm seeds & lychee

Coconut Crepe

Grated coconut cooked in palm sugar then wrap in pandan flavoured crepe. Served with vanilla ice-cream

Pandan Sago

A refreshing sago dessert served with coconut milk & palm sugar.

Mango Pudding

Served with vanilla ice-cream.