Food & Drinks

Crab stick, avocadoand cucumber with crisp iceberg lettuce, tempura crunch and Cajun kani, finished with goma shabu and spicy mayo.

Thin-sliced grilled beef with glass noodles, cucumber, carrots, parsley and red chilli, finished with Asian and tamarind dressings.

Tender chicken thigh with coriander and red onion, dressed in a house spicy chicken salad sauce.

Grilled chicken thigh with baby romaine, green apple, Parmesan and panko Parmesan, finished with Caesar dressing and chives.

Grilledprawnin fragrant coconut broth with lemongrass, ginger, red chilli, mushrooms and basil, brightened with lime and fish sauce.

Silken egg and fresh corn in a delicate chicken broth, finished with coriander and spring onions.

Fish balls, crab stick, tofu and mushrooms in savoury crayfish stock, finished with fresh coriander.

Grilled chicken breast and ramen noodles in chicken broth with bok choy, enoki mushroom, milk and chilli garlic.

Four prawnsdelicately coated and fried in tempura batter, served with tempura sauce.

Crisp calamari seasoned with togarashi, chilli, garlic and coriander, served with nampla sauce.

Crisp battered prawns finished with creamy peanut mayo and fresh chives.

Prawns wrapped in crisp spring-roll strands, served with sriracha mayo.

Soft bao bun with slow-cooked tender short rib, cucumber and Big Mac sauce, finished with chives and red chilli.

Crisp prawns finished with sweet-and-sour sauce and fresh chives.

Delicate dumpling filled with chicken thigh, celery and shiitake, finished with chives and served with gyoza sauce.

Delicate dumpling filled with prawn, celery and shiitake, finished with chives and served with gyoza sauce.

Mackerel and yam croquettes with onion, spring onion, chilli and herbs, served with honey mayo.

Crisp wrap filled with cooked prawn, sweet potato, cabbage, carrot and chives, served with sweet chilli sauce.

Japanese-style fried chicken thigh seasoned with garlic, sesame oil and Japanese vinegar, finished with honey mayo.

Tender minced beef with creamy Big Mac sauce.

Freshly harvested edamame tossed in chilli garlic.

Seasoned chicken wingsfinished with peri-peri sauce and chives.

Prawns seasoned with suya spice and olive oil, finished with chives and eel sauce.

Marinated chicken thigh finished with bold peri-peri sauce.

Grilled premium beef with mashed potato, carrots, shimeji mushroom and cherry tomato, garnished with micro grains, finished with peppercorn and chimichurri sauces.

Grilled salmon with pickled cucumber, finished with a chilli-teriyaki sauce.

1000 grams steak roasted in jalapeños and onion leeks, paired with our classic chimichurri and peppercorn sauces.

Nori and rice roll with cream cheese, crab stick, tempura, salmon and tobiko, finished with Cajun kani, eel sauce, spicy mayo and edible flower.

Nori and rice roll with salmon, cream cheese and Cajun kani, finished with sesame, banana leaf and Philadelphia sauce.

Nori and rice roll with crab stick, avocado, cucumber and Cajun kani, finished with sesame, goma sauce and spicy mayo.

Jollof rice roll with crab stick, avocado, cucumber and tempura shrimp, finished with fried onion, eel sauce and spicy mayo.

Nori and rice roll with cream cheese, marinated black cod, crab stick and cashew, finished with Cajun kani, microgreens, eel sauce and goma sauce.

Nori and rice roll with shrimp, cucumber, crab stick, white radish and lettuce, finished with Cajun kani, eel sauce, spicy mayo and edible flower.

Tempura shrimp roll with cream cheese, lettuce, avocado and salmon, finished with sesame, togarashi, Cajun kani, eel sauce, spicy mayo and goma sauce.

Crisp chicken breast with pineapple, onion and red and green capsicum, finished with sweet-and-sour sauce.

Grilled catfish in red curry and coconut milk with fried eggplant, pumpkin and bok choy, finished with red chilli.

Seared salmon in fragrant coconut curry with ginger, garlic, red chilli and fish sauce, served with mashed pumpkin and coriander.

Miso-marinated black cod with smooth mashed sweet potato and fresh chives.

Beef tenderloin with creamy mashed sweet potato, butter and salpicao sauce, finished with parsley.

Basmati fried rice with pineapple, shrimp, green peas, cashew, cherry tomato and broccoli, seasoned with yakisoba and oyster sauces.

Chicken breast and egg noodles with red, green and yellow capsicum, white onion and chilli, tossed in oyster chilli sauce.

Tenderloin beef and udon noodles with red, green and yellow capsicum, tossed in yakisoba and oyster sauces.

Steamed basmati rice, served as a simple savoury accompaniment.

Smoky basmati rice, seasoned in tomato sauce as a simple savoury accompaniment.

Basmati fried rice with shrimp, calamari and capsicum, prepared as a simple savoury accompaniment.

Basmati fried rice with shredded chicken and capsicum, prepared as a simple savoury accompaniment.

Basmati fried rice with shredded beef and capsicum, prepared as a simple savoury accompaniment.

Blanched and steamed freshly harvested broccoli as a simple savoury accompaniment.

Sautéed green beans and julienne carrots, simply seasoned as a simple savoury accompaniment.

Creamy mashed potato, simply seasoned as a simple savoury accompaniment.

Creamy blueberry cheesecake, presented as a refined house dessert.

Warm chocolate fondant with a rich, molten chocolate centre and vanilla ice cream.

Silky leche flan with a delicate caramel finish.