Pavilion Combines Pan Pacific Dining with Flavours and Influences
NIBBLES SALADS FROM THE WOK Steamed edamame beans in the pods flavoured with 4.95 Fig, watermelon and grapefruit salad sticky plum 7.95 Goan fish curry salmon, king prawns, white fish, 18.95 Maldon sea salt or spicy sauce (V, GF, VE) dressing and toasted coconut (VE,GF) with Jasmine rice (GF) Shishito peppers with Togarashi spice (V, GF, VE) 4.95 Shredded Thai chicken and peanut salad basil, coconut, 8.95 Mee Goreng fried egg noodles beansprouts, 13.95 chilli and mizuna (*GF) vegetables, potatoes and sambal chilli (V) Crunchy sushi bites with spicy tuna 4.95 Wafu salad - shredded vegetable salad with Japanese 7.95 Vietnamese braised beef rib green chilli and 17.95 Vegetable spring mini roll sweet and sour plum 4.95 Wafu dressing (V, VE) pan juices, with a side of steamed rice sauce (V) Nasi Goreng - Indonesian egg fried rice, with 15.95 FROM THE RAW BAR TASTING PLATES potatoes, vegetables, chicken and prawns Pavilion combines pan pacific dining topped with fried egg (GF, VE) Gyoza - choice of pork, seafood or vegetable with sweet with flavours and influences from Asia, Seabass ceviche passion fruit, lime, chilli, ginger, and 8.95 8.95 Thai red vegetable curry with coconut milk, served 16.95 plantain chips (GF) soya dipping sauce Australasia and the islands of the with steamed rice (V, GF) Pacific. Tuna tartare Pickled radish, avocado puree, yuzu 8.95 Korean braised baby back ribs Galangal, ginger and 7.95 dressing (GF) palm sugar sauce The ‘Izakaya’ menu is designed to be shared SIDES Salt and pepper squid lime, and green chilli (*GF) 8.95 4.95 amongst all guests at the table and is served SUSHI CUT ROLLS (8 PIECES) Garlic and ginger broccoli (V, GF, VE) over several courses from cold through to Steamed Jasmine rice (V, GF, VE) 3.95 hot in the order of the menu.
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