drawing inspiration from indonesia, malaysia and vietnam, using lesser-known regional ingredients and native australian produce. the menu ranges from snacks designed to be eaten in one bite through to smaller and larger dishes all designed to be shared. ceoliac menu and vegetarian menu options available.

 

set menu a selection of dishes from each section of the menu 75
matched beverages 50

 

crispy tempeh, ginger flower, tamarind, palm sugar 5
pie tee, whipped egg custard, salted vegetables, chilli bean 5
rock oyster, coconut curry vinaigrette, eschalot, tasmanian pepperleaf 5
wagyu rendang bun, pickled radish, fermented sambal 9

 

raw scallops, salted cucumber, andaliman pepper, charred betel leaf 21
‘otak otak’, spanner crab curry, finger lime, rice crisps 26
cured kangaroo, witlof, smoked egg yolk, toasted rice 22
fremantle octopus, bush tomato, lemongrass sambal, onion 24

 

smoked eggplant, davidsons plum, cauliflower, fermented coconut 27
w.a marron, belacan butter, wakame, vietnamese mint 42
spanish mackerel, asam laksa, charred gai lan, geraldton wax 38
cornfed chicken, galangal, lemon aspen, coconut sambal 32
lamb rump, braised cashew, saltbush, native curry 36

 

charred cucumber, laughing cow cheese, jungle curry, lemon myrtle 16
roasted cabbage, sesame paste, pickled muntries, nashi pear 14
egg noodles, XO sauce, chicken crackling, pepperberry 17
nasi ulam, aromatic herb fried rice, aniseed myrtle, tobiko 16

 

jasmine rice cream, apple, desert lime, mandarin 15
bika ambon, banana custard, macadamia, pandan 16
vietnamese coffee, chocolate, coconut, wattleseed 15