The restaurant menu is a huge responsibility. It is an ongoing conscious effort required to invoke freshness to this relationship. Introducing or replacing a menu entry is one of the hardest job in the world. One must be passionate and committed with exercise.
“Recipes don’t work unless your use your heart”.
We dug deep into local fresh produce and cultural heritage to bring out the successful Nyonya inspired Sambal Wild Barramundi.
No MSG or canola oil are used in our recipes. Gluten free (g) and vegetarian (v) choices are available, we are more than happy to accomodate.
Thai Green Curry (g) (v)
Chicken breast, tofu or prawns, grilled eggplant, mushroom, coconut cream, basil & mint. Prawns extra.
Thai Red Curry (g) (v)
Roast duck, tofu or prawns cherry tomatoes, Thai eggplant, pineapple in a Thai red curry sauce.
Roast Duck On heaven (g)
Stir fried with diced vegetables in hoisin & tamarind, drizzled with pine nuts.
Kung Pao Chilli Chicken (g)
An old-time Cantonese delight
Chicken breast wok fried with onion, dried chili & capsicum in sweet chili vinegar.
Thai Basil King (g) (v)
King Prawns or chicken cooked in Thai basil, lemongrass, chili & palm sugar.
Rump slices, mushroom & spring onion in Asian BBQ sauce, served on a bed of spinach.
Salt and Pepper Calamari
Salt and Pepper CalamariLightly crisped fresh calamari tossed with capsicum, garlic and spicy salt.
Fresh Rockling with Thai sweet chili plum (g)
Lightly battered Rockling fish fillets tossed with sweet chili plum sauce.
Teriyaki ChickenChicken breast fillets pan fried with sweet teriyaki mirin served with Asian greens
Lemongrass Satay Chicken (g)
Chicken breast with light coconut milk, lemongrass, lime, satay sauce. reduction. Served on a bed of bok choy.
Diced tofu served with seasonable mixed Asian greens in an oyster sauce.
Add cashewnuts 20.00
Crispy Shredded Delight
Crispy battered, marinated beef or chicken strips tossed in Peking plum sauce.