SALADS & SOUPS
POMELO BAO grape uit, pink radish, tender coconut, grilled artichoke heart, stir- ied morning ied onion, crushed peanut, miso soy dressing glory, garlic chips, spicy Asian BBQ sauce KOHLRABI VIETNAMESE ‘PIZZA’ ripe fig, mix nut chikki, esh herbs, crispy rice paper, tofu, avocado, egg, ied shallot, nuoc cham vinaigrette bird eye chilli sauce, chives LARB minced tofu, squash, galangal, red chilli, STAPLES romaine, kaffir lime & palm sugar dressing
DECONSTRUCTED BANH XEO ‘CHILLA’ vermicelli, banana flower, avocado, chunky turmeric crepe, asparagus, zucchini, illy pineapple relish, pepitas, sesame rice cracker, mustard greens, esh herbs, assorted dips smoked citrus oil BANH CANH MUSHROOM SOUP udon noodles, cauliflower cream, button mushroom duxelle, coconut cream, oyster mushroom, pink peppercorn, jasmine tea, citrus oil lotus root chips, coriander oil ‘DUMPLING’ SOUP MI KIEU MACH parsnip, red apple, mung bean, water buckwheat noodles, stir ied gai lan, chestnut dumpling, scallion oil, nasturtium bok choy, secret sauce, toasted nuts CHAO GA ‘PORRIDGE’ SMALL PLATES root vegetable congee, ied sunchoke, vegan ‘fish’ sauce, basil oil PHO SUMMER ROLL forget the menu format (comma) just slurp rice paper, seasonal market veggies, on (comma) this inspired simmering (comma) nuoc cham dip bowl of phenomenal pho SWISS CHARD ROLL enoki tempura, woven vermicelli, pickled LARGE PLATES veggies, esh herbs, spicy coconut dip
‘HUMMUS’ ROASTED CAULIFLOWER roasted eggplant, corn & silken tofu, pickled cashew & sambal glaze, sumac mint yoghurt, bhavnagri chilli, agrant chilli oil, crostini ied kale, almond, esh herbs SEARED BRUSSEL SPROUTS JAPANESE EGGPLANT nam prik paste, nam jim vinaigrette, ‘kroeung’ lemongrass paste, Asian guacamole, esh herbs melon seed hoisin sauce CAULIFLOWER ‘WINGS’ STEW red chilli paste, scallion & honey chilli wood ear mushroom, water chestnut, gremolata, maple sriracha mayo eggplant, sweet potato, bok choy, dill, 5-spice so ito, mantou bun CHARRED ASPARAGUS shiitake mushroom, baby spinach, madras curry paste, taro, eggplant, toasted rice, garlic scape vinaigrette roasted okra, mushroom, pickled jalapeno BLACK RICE CAKE CURRY vegan pate, edamame, blistered cherry roasted sweet potato, fennel, red apple, bhavnagri chilli, crispy roti tomato, alfalfa sprout, kale & carrot top pesto roasted beetroot, water chestnut, KIMCHI coconut creme aiche, crunchy chickpeas, jasmine ied rice, gochujang, scrambled egg pomegranate GRILLED CABBAGE snow pea and coconut salad, tamarind soy dressing, whole seared chilli, walnut dukkah NIBBLES ROASTED PARSNIP pomegranate molasses, basil sauce, charred FOX NUT ‘MAKHANA’ bhavnagri chilli, chilli jam, fennel, miso soy caramel, sesame seed pickled red currant VEGETABLE CHIPS DIM SUM root vegetable skins, dehydrated root mixed mushroom, leek, enoki slivers, vegetable salt celery & ginger broth ASSORTED NUTS roast butternut squash, coconut mint labneh, Thai spiced citrus coriander salsa, crumbled pistachio CRISPY CORN coconut & sambal cream, scallion ‘GNOCCHI’ pumpkin & silken tofu, plum XO sauce, garlic scape vinaigrette, charred scallion, preserved lemon persillade * We levy 10% service charge. Govt taxes are as applicable. DESSERTS
PEANUT FUDGE CAKE chocolate ganache, toasted peanuts (gluten ee, vegan - but utterly decadent)
VANILLA PANNA COTTA variations of peach, almond sponge, roasted almonds
MISO CARAMEL TART desserts chocolate custard, cocoa tuile add: black sesame ice-cream
PASSIONFRUIT PETIT GATEAUX lime & coconut cake, white chocolate mousse