With Korean chilli salt

Spiced Tiger prawn mince on deli bread topped with wasabi mayo & fresh herbs

Tossed with cumin pickled onion & whole chillies, served with a basil & mint sauce (6pc/12pc)

Florets tossed with cumin pickled onion & whole chillies, served with a basil & mint sauce (6pc/12pc)

Pan seared Sashimi grade Tuna served with ginger ponzu dressing, edamame, shiso & umami flakes

Spicy pork belly tossed with fresh mint & tomato, served with crispy plaintain chips & lettuce cups

Twice cooked served with tamarind caramel, nam jim & fresh herbs

With a sesame & black vinegar dressing - Pork & Prawn (6pc) - Vegetable & Chive (6pc) VG Extra + 2.5

With wasabi mayo, coriander & pickled ginger (2pc) (Crispy Tofu (V) | Twice Cooked Pork Belly)

Fresh with snake beans, heirloom cherry tomatoes, peanuts, crispy shallots & fresh herbs. Finished with a lime & soy dressing

Beijing roasted duck, pickled cucumber tossed with fresh herbs, lotus root & a hoi sin vinaigrette

Salt cured market fish, tossed with cucmuber, apple, fresh herbs & green Nam Jim. Finshed with roasted peanuts

Grilled hickory smoked cauliflower with togarashi, umami salt. Finished with a red miso ‘béchamel’ sauce

Chicken breast marinated in 5 spice, oyster sauce, lemongrass & garlic, cooked sous- vide, then chargrilled & served with herbs, lime & a spicy sweet soy sauce

Wok-tossed flat rice noodles with chicken, egg, gai lan & a sweet caramel soy dressing

Spicy rice noodles tossed with chicken, prawn, pork, egg & gai lan. Finished with rice wine and caramel soy

Served with prawns, Char Siu roast pork, egg, spring onion & a roasted chilli sauce

Served with Spanner crab, egg, baby corn, green peas & a fragrant Tom Yum sauce

Wok-fried eggplant with chilli, spring onion, Sichuan pepper & ginger. Finished with a sticky sambal sauce

Charred baby squid braised in a Chinese rice wine & ginger sauce, with chilli, a crispy herb salad & sesame

Yenson’s silken tofu in a spicy hoi sin & ginger sauce. Finished with a mushroom XO sauce & chilli oil

Sous-vide broccoli in a fragrant curry sauce served with green chillies, snow peas, coriander & green peppercorns

24 hour braised in a coconut Rendang curry sauce. Finished with peanuts, burnt whole chillies & coriander

Yuzu liqueur, orange, prosecco

Lychee Liqueur, Lemon, Raspberry Puree, Sparkling Pinot Noir

Pandan Infused Nusa Cana Rum, Blue Cura- cao, Pineapple, Lime

Reposado Tequila, Lemon, Honey, Hinger, Mezcal

Patient Wolf Gin, Lillet Blanc, Creme de Violette, Cassis, Lemon

Bulleit Bourbon, 5 Spice, Black Walnut

House spiced rum, pineapple rum, lime, caramelised pineapple, apricot liqueur

Sencha Tea Infused Gin, lime, mint, matcha tea syrup

Shochu, Midori, Pineapple, Lime, Coconut

House made lychee syrup, vodka fresh lemon juice

Kaffir lime infused vodka, lime juice, palm sugar, topped with soda