ENTREES
KINGFISH GF-25
Tonnato, chive oil, shallot vinegar
YELLOWFIN TUNA GF- 27
Red nahm jim, sesame rice paper
CRAB ROLL- 21
Hand picked snow crab, milk bun
STICKY CHICKEN RIBS GF- 19
Sweet fish sauce glazed, green nahm jim
CORN & CORIANDER FRITTERS V - 15
Oak lettuce, chilli jam, herbs
WAGYU BEEF SPRING ROLLS - 14
Cucumber adjard
COCONUT CRISPY PRAWNS GF- 19
Betel leaf, nahm Jim talay
TURMERIC CAULIFLOWER BITES VG
GF- 14 Curried coconut sauce
SATAY CHICKEN SKEWERS GF - 14
Chargrilled in banana leaf
SHARING
SILKEN TOFU VG GF - 22
Gai lan, turmeric caramel, eggplant crisps
STICKY PORK BELLY - 32
Sour herb salad, chilli caramel vinegar
SKULL ISLAND PRAWNS GF - 36
Citrus butter, crispy basil
COCONUT POACHED CHICKEN SALAD GF- 24
Vietnamese style slaw, crackers
PAN FRIED BARRAMUNDI - 33
Pineapple bang sauce, stir fried bean shoots
18-HOUR BEEF SHORT RIBS GF - 40
Coconut herb salad
CHARGRILLED LAMB GF- 36
Smoked eggplant, mint raita
CURRIES, RICE & NOODLES
RENDANG CURRY GF- 26
Wagyu beef, coconut, chilli oil
YELLOW CURRY VG GF - 24
Grilled tofu, cherry tomato, roasted butternut pumpkin
THAI GREEN CURRY GF- 26
Chargrilled chicken, thai eggplant, snake beans
RED CURRY GF - 32
Duck, lychee, cherry tomatoes
PAD THAI OF CHICKEN GF - 24
Rice noodles, chicken, garlic chives, crushed peanuts
PAD SEUW OF BEEF - 24
Rolled rice noodles, gai lan, fried shallots, coriander
SPANNER CRAB FRIED RICE GF - 32
Snake beans, cherry tomato, baby corn
SIDES
POTATO PAVES - 14
Sriracha mayo
ROTI BASKET - 10
Satay sauce
JASMINE RICE - 4
COCONUT RICE - 6
STIR-FRIED BROCCOLINI GF- 12
surcharge
10% Sunday, 2% eftpos