Dine
Vegetarian optionVegan option
Starters
Mel Brown
Slow braised pork shoulder in spices, beer and oyster sauce, wrapped in rice noodle, topped with turmeric cream, pickled jalapeños and fresh herbs.
$19
Goi Tai
Scallop and minced chicken dumpling with spicy mango butter.
$19
Kaeng Samrock
Fresh shucked oyster in a warm lemongrass, ginger, chili, garlic sauce; the coastal Cambodian concoction.
$4 each
Cha Gio
From the forbidden purple city on the perfume river, minced pork, crab and shrimp, wrapped and fried in rice paper.
$18
Sotong Goreng
Tapioca and garlic fried squid, rujak salad, spicy hoisin.
$19
Udang Kacang
Peanut tempura jumbo tiger shrimp served on som tom salad.
$18
Pakoras
Indian style gram flour fritters with sweet, spicy tamarind.
$11
Salads
Rujak
Singapore style - apple, pear, radish, cucumber, sweet tamarind, peanuts and coriander.
$14
Som Tom
Spicy, sour, salty Northern Thai green papaya salad.
$14
Gado-Gado
Indonesian 'salad' of boiled potato, cabbage and seasonal veg with tofu, egg and krupuk covered with spicy warm peanut sauce.
$14
Yam Ma Muang
Spicy and sour Thai green mango salad.
$14
Mains
Sayur Lodeh
Tempeh and vegetables in fresh turmeric, galangal, lemongrass, coconut curry with steamed jasmine rice.
$25
Nuea Pad
Brady’s P.E.I. grass-fed, 40 day dry-aged, grilled 1lb ribeye with tempura onions, snakebeans and veggies, spicy Thai red coconut curry.
$67
Moo Guay Teow
Hoisin and beer braised baby back ribs, fried wide rice noodle, egg, veggies and traditional garnish.
$36
Poo Lon Baru
Garlic and lemongrass roasted monkfish on egg noodles with tempura lobster and red curry coconut lobster sauce.
$42
Laksa Bhima
Grilled tiger shrimp and fish, tempura sea scallop, and mussels in a spicy coconut, lemongrass, kunyit daun jeruk, jasmine rice.
$42
Bistik 'Tandoori'
P.E.I. grass-fed 8oz beef tenderloin, taro mash, red onion pickle and Singapore style tandoori sauce.
$46
Pad Ped
Beef tenderloin and tiger shrimp fried with mushrooms, snake beans and selected vegetables and hopped up in a hot Bhima’s red curry.
$39
Bakmie Goreng
A wack of warung fried egg noodles with pakora and Chiang Mai curry.
$39
Pad Guay Toew
Fresh wide rice noodle, fried with egg and vegetables, garnished with roasted nuts and tofu fritter.
$25
Piring India
Steamed jasmine rice, pakora, pickles, Kasundi chutney, Tandoori curry vegetables and tofu.
$25
Ayam India
Tandoori spices roasted, sticky rice stuffed, fresh Cornish hen, served with goat cheese-artichoke casserole, Kassundi, pickle and fresh butter naan.
$40
Bebek Bule Die Bawah Bakmie Goreng
Muscovy duck magret roasted medium rare in ginger with a wack of warung fried egg noodles and Chiang Mai curry.
$39
Desserts
Pisang Goreng
Spice battered and fried bananas with ice cream and seasonal garnishes.
$14
Warm White Chocolate Bread Pudding
From Commander’s Palace, served with ice cream and seasonal garnishes.
$14
Crème Brûlée
Lime leaf crème brûlée with coconut black sticky rice in crispy rice paper cup.
$14
Cake Maphrao
Smoked cheesecake with coconut threads and lime zest.
$14
