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The Following menus and prices should be viewed as sample only. Menus change regularly due to market availability and produce quality. Prices are subject to change without notice. |
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SAMPLE LUNCH MENUDownload printable PDF |
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Betel leaf topped with trout, mint, green papaya & a chilli peanut relish |
6.00 |
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Freshly shucked oyster with red chilli, lime juice & deep fried eschalots |
4.50 |
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Eggnet filled with pork, prawns, peanuts, bean sprouts & sweet vinegar |
33.00 |
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Salt & pepper cuttlefish with sweet soy & lime |
27.00 |
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Stir fried whole baby snapper with garlic lemon & five spice |
48.00 |
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Smoked kingfish salad with caramelised cashew nut nahm jim |
39.00 |
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Seared duck salad with banana blossom, Thai basil & roasted shallot dressing |
44.00 |
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Yellow curry of Barossa chicken with crisp egg noodles & pickled mustard greens |
40.00 |
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Jungle curry of barramundi with pea eggplants, bamboo, wild ginger & holy basil |
42.00 |
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Slow cooked peanut curry of Cape Grim beef brisket |
42.00 |
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Peanut curry of tofu with roast pumpkin, Thai basil & lime leaf |
35.00 |
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Caramelised pork hock with five spice & chilli vinegar |
33.50 |
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Salt & pepper silken tofu with soy & lime |
15.00 |
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Stir fried chinese broccoli with snow peas, garlic & oyster sauce |
14.00 |
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Tomato, bamboo & ginger salad with sesame & tamarind dressing |
16.00 |
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Green papaya salad with dried shrimp & peanuts |
18.00 |
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Biodynamic australian brown rice |
4.00pp |
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Thai jasmine rice |
3.00pp |
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Vegetarian options available |
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SAMPLE DINNER MENUDownload printable PDF |
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Betel leaf topped with smoked trout, chilli, garlic, galangal & trout roe |
6.00 |
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Pork & prawn simmered in coconut cream with rice cakes & cucumber |
18.00 |
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Freshly shucked oyster with red chilli nahm jim & coriander |
4.50 |
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Eggnet with pork, prawn, peanuts, bean sprouts |
33.00 |
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Spiced larp of ocean trout with green papaya, Vietnamese mint & lime juice |
36.00 |
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Grilled octopus, chilli, cucumber, green shallot with blackbean & sesame dressing |
36.00 |
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Seared duck salad with banana blossom , Thai basil & roasted eschallot dressing |
44.00 |
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Jungle curry of barramundi with pea eggplants, bamboo, wild ginger & holy basil |
42.00 |
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Yellow curry of Barossa chicken with crispy egg noodles & pickled mustard greens |
40.00 |
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Slow cooked peanut curry of Cape Grim beef brisket |
44.00 |
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Caramelised pork hock with five spice & chilli vinegar |
33.50 |
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Salt & pepper silken tofu with sweet soy & lime |
16.00 |
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Tomato, bamboo & ginger salad with sesame & tamarind dressing |
16.00 |
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Green papaya salad with dried shrimp & peanuts |
18.00 |
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Thai jasmine rice |
3.00pp |
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Biodynamic Australian brown rice |
4.00pp |
AFTER |
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Vanilla tapioca with watermelon, young coconut, longans & passionfruit sorbet |
16.50 |
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White sticky rice with caramelised pineapple, custard apple & coconut sorbet |
16.50 |
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Taro & coconut pudding with roasted peanut ice cream |
16.00 |
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Coconut & durian pancakes with passionfruit ice cream |
14.50 |
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Sample plate |
38.00 |
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Coconut sorbet - per scoop |
5.00 |
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Coffee |
4.50 |
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Teas |
4.50 |
BANQUET MENU | LUNCH & DINNER4 OR MORE PEOPLE - WHOLE TABLE ONLY Download printable banquet menu
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Betel leaf topped with smoked trout, mint, green papaya, chilli & peanut |
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Freshly shucked oyster with red chilli, lime juice & crisp eschallots |
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Eggnet with pork, prawn, bean sprouts & cucumber relish |
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Slow cooked peanut curry of Cape Grim beef brisket |
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Caramelised pork hock with five spice & chilli vinegar |
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Steamed Chinese broccoli with oyster sauce |
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Jasmine & organic brown rice |
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Additional menu option: $10 per person per option |
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Crisp whole snapper with sweet soy & lemon |
10pp |
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Twice cooked duck with spiced blood plum sauce |
10pp |
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White poached corn fed chicken with chillli, ginger & shallots |
10pp |
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Vegetarian Substitution Options (please discuss with manager) |
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Eggnet with bean sprouts peanuts green mango coriander & sweet vinegar |
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Salt & pepper silken tofu with soy & lime |
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Peanut curry of tofu with crisp Thai basil |
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Heirloom tomato & asparagus salad with sesame & tamarind dressing |
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GST INCLUDED |
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• Please be aware we are unable to guarantee any dish is completely free of residual nut oils or shellfish traces. |
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