DINNER

CONTEMPORARY ASIAN STYLE CUISINE

Menu is subject to change based available produce

Small dishes

Sweet Chilli, coriander, parmesan bread or

basil pesto parmesan bread  6.50-

Cumin spiced fried calamari, Asian salad,

soy sesame & chilli caramel, aioli  17-

Thai rare beef salad, vermicelli, toasted

peanuts, bean sprouts, mint, coriander 18-

Caramelised onion & feta savory tart  16-

Corn & zucchini fritter, grilled bacon,

salsa, sour cream, avocado, sweet chilli 19-

Crispy pork hock, peanut caramel,

Asian salad, Nam Jim  18-

Vegetable spring rolls, plum sauce  16-

Prawn, avocado & green papaya salad  17-

Spicey beef & ginger croquettes,

mango chutney, mint raita  16-

Larger dishes

Wild Broome Barramundi fillet, pan-fried, sesame ginger noodles, wok tossed Asian vegetables, wasabi mayo 34-

King Island eye fillet, thyme potato, green

beans, carrots, Asian mushrooms, jus  35-

Honey glazed duck kiev, duck fat chats,

braised red cabbage  35-

Lamb rack with Indian spices,

spinach dahl, saffron rice, roti  34-

Sri Lankan beef shin & cashew

curry, basmati rice, mango chutney  30-

Traditional Vegetable Pad Thai with roti  26-

 

To finish 15-

Kennedy & Wilson molten chocolate pudding

Lemon tart with passionfruit

Apple & blueberry crumble, vanilla bean ice cream

Orange & hazelnut torte, double cream

Sticky date with butterscotch brandy sauce

New York style baked cheesecake

Pineapple & coconut upside down pudding