SEAFOOD-FREE MENU

Small Plates

EDAMAME 50
spiced Sichuan oil
SPINACH SHIITAKE MUSHROOM DUMPLINGS 60
water chestnut crystal jade dumplings / black vinegar / ginger
VEGETARIAN SUSHI 80
avocado / cucumber / lettuce / wombok kimchi
BEEF TARTARE 160
nori sesame gim bugak crackers / gochujang / furikake / salted egg sauce
CHARRED SPICED CAULIFLOWER 140
salted black beans / goat’s cheese dressing / Sichuan chilli
BURRATA, CHARRED GRAPES & WOOD ROASTED TOMATO 160
wakame / salted black bean / buttermilk / shiso / black vinegar
MAPO TOFU 100
andaliman pepper / char grilled snake beans / green shallots / ginger / coriander
KARAAGE CHICKEN LOLLIPOP 95
smoked buttermilk / yuzu sauce / pickled daikon
CRISPY GINGER PORK 165
gobo / rosella / yuzu pineapple glaze / shiso
SMOKED PONZU EGGPLANT 110
katsu / miso sesame dressing / homemade furikake
SALAD OF CHAR-GRILLED GREENS 95
baby Brussels sprouts / asparagus / broccoli / pomelo / lemon basil chimichurri / smoked yoghurt dressing

Large Plates

VEGETARIAN FRIED RICE 80
sweet corn / green peas / green shallots
STIR FRIED CURRY 80
yellow curry powder / Asian celery / ginger / chilli jam / eggplant
STIR FRIED CHOW MEIN 120
black pepper / carrot / kale / green shallots / sesame seeds
HALF PEKING DUCK 250
homemade hoi sin red currant sauce / Mandarin pancakes / fresh herbs
CHAR SIU PORK BELLY 260
hoisin sauce / fire charred kiciwis / sesame soy chilli glaze
WAGYU RIBEYE STEAK 450
egg yolk sauce / tare glaze / charred green chilli & peanut relish / kalamansi kosho
RED GLAZE LAMB SHOULDER 400
charred miso braised hispi cabbage / Mandarin pancake / wombok kimchi / pickle chilli rock melon