MAIN COURSE Choice of:
LEMONGRASS, MUSHROOM BROTH
Kombu and mushroom broth with Soda noodles, pea shoots, and mushrooms.
RED THAI BEEF CURRY
Beef strips and green beans are prepared in a light but spicy coconut Thai red curry. Served with Jasmine rice.
GREEN THAI SEAFOOD CURRY
Prawns, calamari, mussels, and Asian vegetables cooked in a green Thai curry sauce. Served with Jasmine rice.
HALF BABY CHICKEN
Peri peri or lemon & herb. Served with veggies and hand-cut baked potato chips.
CHAR GRILLED SIRLOIN
With Wasabi butter, hand-cut potato chips baked in duck fat, and leaf salad.
FISHCAKES
Served with lime mayo, Edamame salad, and hand-cut potato chips baked in duck fat.
SICHUAN SPICED LAMB RIBS
Grilled, tossed in a mild Sichuan pepper and lemon sauce, and served with a pickled red slaw.
DESSERT
VANILLA CRÈME BRÛLÉE
Traditional vanilla crème brûlée.
2 & 3 COURSE MENU
3 COURSE R340 (excluding gratuity)
2 COURSE R280 (excluding gratuity)
STARTERS Choice of:
MISO BRINJAL
Toasted Japanese milk bread, topped with sautéed leeks and cream cheese, miso glazed baby brinjal, spring onions, and sesame seeds; drizzled with a sweet soya reduction.
OKONOMIYAKI
Japanese-style savory pancake made with white cabbage, topped with Japanese BBQ, Kewpie mayo, and Bonito flakes.
YAKITORI CHICKEN WINGS
Marinated and 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.
KOREAN PORK BELLY
Crispy pork belly, dunked in a sticky ginger glaze with sesame seeds, spring onion, crunchy lettuce, and pickled cucumber.
