SEVEN SPICED EDAMAME (vg,gf)
PULLED BEEF BRISKET, CORN SASA, SAMBAL MAYO, MANCHEGO CHEESE
MASALA SPICED CAULIFLOWER + CHICKPEAS,CUCUMBER + CORIANDER SALSA (v) (vgo)
MASALA SPICED CAULIFLOWER + CHICKPEAS, CUCUMBER + CORIANDERSALSA (v) (vgo)
MASTERSTOCK BRAISED KUNG PAO LAMB RIBS, RED SORREL, ROAST PEANUTS (gf,n) (4-6)
SICHUAN KARAAGE CHICKEN, RED KIMCHI, KOREAN CHILLI MAYO (gf) (10)
SLOW COOKED FIVE SPICED PORK BELLY, MISO MUSTARD, APPLE + GINGER SALSA (gf) (6)
CRYING TIGER SIRLOIN, SICHUAN RUB, TAMARIND NAHM JIM (gf) (170g)
BLACK BEAN BEEF CHEEK SAN CHOI BAO: LETTUCE CUPS, RED KIMCHI, ASIAN HERBS, SPROUTS, CHILLI SAUCE + ROAST PEANUTS (n)
BANG BANG CHICKEN, SOBA NOODLES, PICKLED VEGETABLES, SPROUTS, SESAME DRESSING, TOASTED PEANUTS (n)
SMASHED CUCUMBERS, GREEN BEANS, ROAST PEANUTS, SOBA NOODLES, SESAME MAYO, SPICED BLACK VINEGAR (n,v,vgo)
SESAME SEARED TUNA, SOBA NOODLES, PICKLED + FRESH VEGETABLES, AVOCADO, EDAMAME, BEAN SPROUTS, MISO DRESSING
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6 Course Banquet menu, two seating times, 5:30 and 7:30, Monday 14 Feb
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