Starters
$6Crispy cassava wafers, chilli tamarind dipping sauce
$
Fried eggplant, tahini and mint with yoghurt
$
Cumin poppadoms with baba ghanoush
$
Blisted green olives with walnuts and pomegranate
$
Courses Menu
Minimum 2 courses $45 per person; $17 for each additional courseMushroom, bamboo & noodle spring rolls with roast garlic soy & hot mint
$
Fried red lentil koftas with minted cucumber, burghul yoghurt & lettuce wedge
$
Watermelon curry, crumbed lemon labneh with marinated zucchini & coriander salad
$
Sichuan lemon cured snapper, crisp prawn dumplings, green papaya pickle & shallot,chilli oil
$
Lemongrass scallop ceviche, chilli tomato salad & Tom Yum soup
$
Peppered soft shell crab, green & black bean salad, crispy shallots
$
5 freshly shucked oysters, wasabi granita, pink ginger and radish salad
$
Atlantic salmon ‘tiger eye’ sushi with pickled ginger and ponzu
$
Steamed duck buns with sweet chilli and sour plum sauce & bean sprout salad
$
Red roast pork belly sliders with asian snow pea slaw & soy mayonnaise
$
Drunken chicken with shitake crumb, pickled cucumber, noodle salad, chinese tea egg & miso mayonnaise
$
Chicken jungle curry with a wombok, kaffir lime salad & jasmine rice
$
Sticky braised Veal short rib with massaman sauce, bok choy and roast peanuts
$
Steamed Thai beef salad with daikon, crisp egg noodle, roast rice & nam jim dressing
$
Sides
$7Fries with spiced salt
$
Steamed choi sum with toasted sesame & soy dressing
$
Coconut Rice
$
Desserts
Spiced poached strawberry & rhubarb with mini meringues, chocolate shards, rose water jelly & black pepper ice cream
$
Baked apple and fig pastry tart with butterscotch sauce, cinnamon cous cous crumble, almond wafer & ginger bread ice cream
$
Honeydew and yoghurt mousse with vanilla sable, sticky pineapple jam and coconut pandan ice cream
$
Salted peanut butter and chocolate tart with banana ice cream, sweet sesame syrup & puff rice praline
$
Chef Feeed Me
5 courses $80 or $125 with matching wines; Vegetarian Feed Me Menu available on request.