Seared rare beef
seared thinly sliced rare beef fillet with Asian mixed salad, dressed with a chilli, orange and black bean sauce (GFO)
vietnamese crispy spring roll served with lettuce wrap, mint and nuoc mam dipping sauce (4).
prawn and assorted vegetables served with a soy dipping sauce (5)(VO).
on pancake garnished with cucumber, spring onion, carrot and chilli garnish served with hoisin sauce (4)(VO).
soft shell crab with wasabi mayonnaise (4).
salt and pepper squid served with sweet chilli sauce.
crispy Linley Valley pork belly with a plum and apricot sauce, garnished with green apple and red radish (5)(GFO).
and green paw paw salad with carrot, Japanese pickles, red onion, green apple and crushed peanuts tossed in a sesame oil, plum and apricot dressing (GFO)(VO)
and roasted duck with hoisin sauce, cucumber, pickled carrot & radish, spring onion, coriander and chilli (2)(VO).
seared scallops with a coconut cream and brandy sauce with a touch of chilli and onion (4)(GF).
San choy bow
minced chicken with beansprout & onion wok-fried with oyster sauce in a lettuce cup garnished with fried shallots, spring onion and chilli (2)(VGO).
Seared duck breast
with grilled eggplant served with a side of Asian mixed salad dressed with a soy vinaigrette.
MSA grade steak with teriyaki sauce and truffle oil, served with tempura sweet potato, scotch fillet 32.0 Tenderloin fillet
Crispy pork belly
with green mango, cucumber, beansprout and Asian mix herbs and fresh lemongrass with a tamarind, fish sauce and bird’s eye chilli dressing (VGO)
of the Day with green paw paw, cucumber, onion and Asian herb salad dressed with, garlic, ginger, chilli and fish sauce dressing (GF).
with bamboo, eggplant, capsicum and thai basil served with jasmine rice. Choice: Duck breast 29.0 or Chicken (GF) 24.0 or Prawn (GF) 33.0 (VGO).
crispy skin on pan-fried salmon with wok fried green vegetables with oyster sauce.
wok-fried with lemongrass, chilli, basil and fish sauce. Choice: Chicken 22.0 or Prawn 33.0 (VGO).
and tofu wok-fried with oyster sauce (VG).
rice noodles with beansprout and chives wok-fried with fish sauce and tamarind juice. Choice: Chicken (GF) 22.0 or Prawn (GF) 33.0 (VGO)
Tempura sweet potato (V).
Tempura mushroom (V).
Gourmet Asian mixed salad with cucumber, onion and cherry tomato dressed with chilli, orange and black bean dressing (V,GFO).
Green papaya salad with asian herbs, with tamarind, fish sauce, bird's eye chilli.
Steamed jasmine rice
Ginger crème brulee
with almond cake, crispy tuile and honey cream (GFO).
Green tea crème caramel
with black sesame tuile and vanilla ice cream and choc crumble
with seasonal fresh fruit, lemon curd and vanilla cream (GF).
Chocolate lava cake
with macadamia ice cream, raspberry coulis and choc crumble (15 minute cooking time).
* Please notify our staff with any allergy or dietary needs and we will try our best to cater to you
* Tuesday to Thursday BYO wine only, corkage applies