| Plantain chips with caramelised nahm jim, lime and coriander | $8 | | Spiced edamame (soy beans) | $8 | | | | | | | | All our dishes are designed to share | |
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| Crab ravioli, seaweed salad and soy vinaigrette | $17 | | Crispy whole sardines, black beans, organge and bonito | $16 | | Tempura soft shell crab with buckwheat and shiitake mushroom risotto | $28 | | Steamed Jewfishwih vinegared chilli broth and fresh lemongrass | $30 | | | | | | | | | |
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| Duck spring roll with honey sesame sauce and chilli ketchup | $18 | | Duck three ways - duck spring roll, rare caramelised breast and a crispy sichuan peppered leg | $32 | | Red curry of duck | $30 | | Crispy soy chicken with black vinegar, shallots and red radish | $26 | | Roast duck breast salad with vietnamese pickled kumquats | $30 | | | | | | |
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| Homemade steamed pork buns | $13 | | Sung choi bao of Bundawarah free range pork, young ginger & wild mushrooms | $26 | | Braised Angus beef sirloin, wok fried potatoes, soy beans & abalone mushrooms | $28 | | Caramelised pork hock, green papaya and chilli salad | $28 | | Japanese style pork cutlet, sesame sauce & pickled vegetables | $32 |
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| Steamed rice per person | $5 | | Fried rice with aged chorizo | $12 | | Flat rice noodles with organic egg, garlic chives and cashews | $14 | | Hokkien noodles with XO sauce and asian greens | $14 |
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| Tempura zucchini flowers with ponzu | $14 | | Steamed Asian greens and oyster sauce | $14 | | Aga-dashi tofu with poached abalone mushrooms | $24 | | Wok fried omelette, tasmanian shiitake mushrooms, 5 spiced tofu | $28 | | Stir fried green beans with garlic chives and cashews | $12 | | | |
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| Kaffir and Tahitian lime tart | $12 | | Warm chocolate fondant | $12 | | Black pepper pannacotta with strawberries and plum wine | $12 | | Buckwheat and coconut dumplings in palm sugar caramel, pomegranate | $12 | | Passionfruit trifle with lychee sake and passionfruit caramel | $12 | | | |
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Dinner Menu 