A LA CARTE
SMALL PLATES
Chinese Flatbread 75
Spring onion and sesame seed flatbread served with a Cantonese dipping sauce.
Fresh Wild Oysters SQ
- Diced red onion and red wine vinegar
- Ginger and soy dressing
Saldanha Bay Mussels 128/230
Served with steamed milk buns, white wine, garlic, parsley and cream.
Calamari 129
- Grilled, served with Singapore dipping sauce.
- Salt and pepper, deep fried, Tom Yum aioli.
Fishcakes 116
Herb, avocado and edamame salad, Asian dressing, lime mayo.
Thai Lemongrass Chilli Shrimp 160
6 Prawn tails, wok-fried with ginger, chilli and lemongrass.
Yakitori Chicken Wings 108
Marinated, dusted with a blend of spices, char-grilled and dunked in a sticky soy and ginger reduction, sesame and spring onion. Served with a pineapple and mango chutney.
Vietnamese Rice Rolls (3 per portion)
Lettuce, mint, carrot, cucumber, rice noodles and sesame, rolled in rice paper with a spicy soy and lemongrass dipping sauce.
Lemongrass Beef 100
Steamed Prawns 145
Crunchy Veg and Avocado (V) 80
Tataki
Toasted Japanese milk bread, topped with sautéed leek and cream cheese. Drizzled with sweet soya reduction.
Seared Beef 124
Seared Tuna 124
Salmon 150
Miso Brinjal (VE) 120
Okonomiyaki (V) 98
Japanese-style savoury pancake made with white cabbage, topped with BBQ, Kewpie mayo and Bonito flakes.
Duck Pancakes 125
Shredded confit duck, hoisin, cucumber and spring onion, wrapped in spring roll pastry and crisp fried
DIM SUM
Dumplings 98
Veg / Pork / Chicken, made in-house, served with soy, chilli and mirin dipping sauce.
Chicken Wontons 96
Crispy fried, made in-house served, with soy, chilli and mirin dipping sauce.
Prawn & Ginger 118
Siu Mai steamed open wonton, made in-house served with a soy, chilli and mirin dipping sauce.
SALADS
Vermicelli Salad (V) 100
Vermicelli noodles, julienne carrot, julienne cucumber, fresh mint, and coriander. Served with a Vietnamese sweet chilli vinaigrette dressing and toasted peanuts.
Beach Garden Salad 170/ 115(V)
Crispy spinach, beef, prawns, calamari, julienne vegetables, and spicy roasted coconut dressing.
Chicken Caesar Salad 170/ 115(V)
Tender Panko crumbed chicken breast accompanied by Romaine lettuce, croutons, Parmesan shavings, and tossed with a dressing of garlic Aioli, anchovy, lemon, and mustard.
POKE BOWLS
Sushi rice, wakame, avocado, edamame beans, carrot, tempura crunchies, sesame seeds and Japanese mayo.
Salmon 215
Prawn 180
Tuna 180
Chilli Tofu (Ve) 135
SANDWICHES & BUNS
Bao Bun
Vegetables and Crispy Tofu (V) 72
Korean Chicken 80
Brisket 80
Pork Belly 90
Katsu Curry Fried Chicken Burger 175
Sesame mayo, green slaw, and rustic chips.
Umami Beef Burger 175
Mushroom relish, stacked onto a house-made patty, served with fries.
BIG PLATES
Korean Beef Brisket 260
Korean rub lightly smoked and slow cooked, served with bone marrow jus, wakame salad, and fries.
Rack of Lamb 310
French rub, roasted pink, and served with wilted spinach, mashed potato, and coriander forward Chimichurri
Sirloin - Wet Aged SQ
Char-grilled, and served on a bed of bone marrow jus, topped off with Cafe-de-Paris butter, and served with hand-cut potato chips, and an Asian inspired salad
Fillet Mignon 315
Served on a white miso Beurre Blanc charred broccolini and hand-cut potato chips.
Asian Pork Belly 255
Topped with red dragon sauce, and served with Asian vegetables and butternut puree.
Sichuan Spiced Lamb Ribs 240
Steamed until tender, tossed in a Sichuan pepper and lemon sauce, and served with a pickled red slaw.
Duck Confit 275
Topped with sour cherry jus, served with spring onion mash and vegetables.
Spatchcock Chicken 240
Peri-peri or lemon & herb, and served with hand-cut rustic fries.
Chicken & Prawns 355
½ Chicken and King prawns, served with Jasmine rice and basted with our signature peri-peri or mild lemon and herb sauce.
Chicken & Calamari 325
½ chicken and calamari served with Jasmine rice and basted with our signature peri-peri or mild lemon and herb sauce.
SEAFOOD
Calamari 239
Served with fries or Jasmine rice.
- Grilled with lemon and garlic, served with Singapore dipping sauce.
- Salt and Pepper, served with Tom Yum aioli
Linefish SQ
Grilled with lemon butter, and served with hand-cut potato chips.
Linefish - Wasabi Mash SQ
Grilled, served on a bed of Wasabi mashed potato, and vegetables. Topped off with a creamy leek and white wine sauce.
Whole-baked Plate-sized Linefish SQ
Plate-sized linefish, oven-baked and topped with a Southern Italian-inspired sauce of capers, anchovies, and lime. Served with hand-cut potato chips and vegetables.
King Prawns SQ
Grilled with wasabi butter and served with Jasmine rice.
Langoustines (each) SQ
Steamed in a bamboo basket with lemongrass and served with Jasmine rice and soy Beurre Blanc.
Seafood Platter (for two) 1295
Grilled King prawns, fresh line fish, calamari, and mussels, served with Jasmine rice or fries. Lemon & Peri-Peri.
VEGAN
Buddha Bowl (VE) 175
Miso Aubergine, mushroom, chickpea sofrito, broccoli, butternut, crispy spinach, and peanut dipping sauce.
Lemongrass, Mushroom Broth (VE) 170
A light mushroom and Kombu broth with Soba noodles, Pea sprouts, and mushrooms.
Sticky Garlic and Chilli Tofu (VE) 165
Served with Asian greens and sushi rice.
JUNIOR MENU
Calamari and Chips 115
Grilled OR deep fried with fries.
Fish and Chips 110
Deep fried OR grilled with fries.
Chicken Burger 110
Chicken breast with fries.
Chicken Strips and Chips 75
Creamy Chicken Pasta 75
Served with penne.
DESSERT
Mochi Brownie 99
Served with salted caramel and ginger, lemongrass, and wild honey ice cream.
Rooibos and Vanilla Panna Cotta 105
Star anise-infused honey, chocolate, and walnut crumb. Candied orange peel.
Lemon drizzle cake 99
With Elderflower ice cream and stone fruit puree’.
Creme Brule 80
A timeless classic’.
Ice Cream – homemade 55 per scoop