LUNCH MENU – shared dining.
Our menu is designed to be served and enjoyed progressively
Szechuan-crumbed Tuna poke bowl with green tea noodles, edamame beans, pawpaw and summer greens with a sesame and chilli dressing
Vietnamese-style pork ribs with a sticky tamarind and pineapple sauce and roti
Tandoori chicken with Indian-style ranch dressing and a cucumber and coconut salad.
Japanese-style beef carpaccio with a shitaki broth, pickled ginger, nori and a wasabi mayo
Mexican-style beef taquitos with a tomatillo and tequila salsa, jalapeno mayo and guacamole
Bonda – deep fried spicy potato and cashew nut balls with tomato kusundi, raita and a carrot salad
Pork and prawn steamed dumplings with a sweet chilli jam and a sesame and black vinegar dipping sauce.
Crayfish and prosecco risotto – speaks for itself really!
Savoury pastry cream horns with a duo of mousse – beetroot and chevre and blue cheese and pink peppercorn, served with honeyed walnuts.
Tarakihi saltimbocca – fish wrapped in prosciutto with basil, slow roasted tomato and preserved lemon aioli.
Desserts – please see our blackboard