Dinner
- STARTERS
-
Beef Gyozas
Spicy Mayo, Pickled Chilli
12 -
Beetroot Ceviche (Vg)
Fennel, Crispy Potato, Apple Dressing
10 -
Crab Tortelli
Tomato Vodka Sauce, Tomato Tuile
15 -
Heritage Tomato (Vg)
Spiced Tofu, Balsamic Vinegar
10 -
Salmon Tartare
Sesame, Avocado, Coriander, Pickled Radish
14 -
Pork Croquettes
Japanese Steak Sauce
10 - MAIN COURSES
-
Miso Aubergine (Vg)
Tomato Fondue, Smoked Aubergine Croquette
20 -
Roasted Cod
Gnocchi, Peas, Cider Sauce
25 -
Roasted Seabream
Tenderstem Broccoli, Shellfish Sauce
25 -
Pork Belly
Soy Honey Glaze, Fennel Kimchi, Pak Choi
23 -
Mushroom Linguine (Vg)
Seaweed, Spring Onion, Red Chili
18 -
300g Ribeye
Brisket Wonton, Onion, Peppercorn Sauce, Chips
35 - SIDES
- Hand Cut Chips, Garlic Mayonnaise (V) 5
- Salt Potatoes, Coriander Pesto (Vg) 5
- Asian Cabbage, Coconut Dressing, Pork Crackling (Vg) 4
- Lemon + Garlic Roasted Broccoli (Vg) 4
- Market Salad, Spiced Tofu Dressing (Vg) 5