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BOLD AUTUMN FLAVOURS.
Our new Autumn menu is here. From a diverse range of delicate small plates to generously-sized share-style dishes, all inspired by the vibrant flavours of East Asian cuisine, every detail is meticulously crafted for an unparalleled dining experience.
Under the guidance of esteemed chef Oak Kunnalok, our culinary vision seamlessly blends contemporary dining with the bold flavors of East Asian cuisine, promising a memorable and immersive experience for all.
OUR MENU.
STARTERS
Edamame, nori butter, murray river pink salt, chilli
Fresh oyster, bloody mary granita, finger lime, shiso
Roasted oyster, chilli jam, lup chong crumble
Lobster mantou, X.O mayo, tobiko, chive
Wagyu beef skewer, yuzu tamarind, toasted rice
Burnt cauliflower skewer, sesame miso
Smoked pulled beef toast, gochujang stew, chilli mayo, pickles
Sweet potato mousse toast, caramelized kimchi, mozzarella
SMALL PLATES
Klae F.C., fermented sweet chilli sauce, cream, parmesan
Hiramasa kingfish tartare, tofu crackers, yuzu kosho, shio koji
Fried eggplant, sweet-sour sauce, herb salad
Mapo egg tofu, board bean typhoon shelter, prickly ash, crispy tofu
LARGE PLATES
Cold ramen, shoyu tare, burnt miso, caramelized onion crumbs
Oolong tea smoked duck breast, pancakes, mandarin sauce, condiments
Twice cooked pressed lamb, cumin glaze, puffed wild rice, chimichurri
Hakka style grilled pork belly, charred pineapple salsa, bonito soy
Cherry wood smoked Beef Rib, shimeji galbi, sake demi glace, pickles
Rankin cod sacha claypot, soy curd, bok choy, egg floss
Lotus leaf smoked half chicken, spicy black bean, chestnut, preserved lemon
SIDES
Cucumber salad, ume dressing, sesame
Charred gai lan, soy butter garlic dressing
Steamed short grain rice
DESSERTS
Strawberry parfait, milk bingsu, yoghurt foam, meringue
Fennel millefeuille, fennel cream, lemon ganache, pineapple sorbet
Barley genoise, barley tea cream, white chocolate rice puff, sobacha, caramel, roasted barley ice cream