Banquet Menu

BANQUET ONE * $62
Shared banquet min 4+ required for 10+

Porcini, shitake, basil, spring onion, shitake puree, satay oil, silky rice noodle

Green papaya, mango, carrot, peanuts, basil, shitake vinaigrette (gf)

Lemon cured rare beef w/ eschalots, radish, crispy fried shallots with puffed rice (gf)

‘Banh xeo’ crispy coconut, turmeric crepe w/ onion, bean sprout, jicama, pork (gf)

Miso glazed ranger’s valley wagyu, miso mustard, porcini puree, garlic     

4hr pork belly, 60 egg, caramelised cuttle fish emulsion, pickled Spanish onion (gfo) 

Fried rice (gfo)

Desserts to share

*Whole Table only

BANQUET TWO * $52
Shared banquet min 4+ required for 10+

Aburi corn cob, fermented chilli, miso butter, typhoon shelter

Black sesame and egg plant wonton, Sichuan beurre blanc, peanuts, yoghurt

Cayenne and thyme brined chicken wings with fermented tofu ranch   

Lemon cured rare beef w/ eschalots, radish, crispy fried shallots with puffed rice (gf)

‘Banh xeo’ crispy coconut, turmeric crepe w/ onion, bean sprout, jicama, pork (gf)

Miso glazed rangers valley wagyu, miso mustard, porcini puree, garlic

Potatoes tossed in fermented shrimp paste, chilli, garlic, rosemary

Fried rice (gfo)

Desserts to share

*Whole Table only

Please be aware our kitchen handles allergens such as nuts, shellfish, gluten and egg. Whilst we take effort into accommodating to dietary requirements, we cannot guarantee that our dishes will be allergen free. No alterations to the menu. Prices are subject to change without notice. No split billing. Credit and Debit cards incur a surcharge at our lowest cost of acceptance. 10% service fee is added on public holidays and groups of 10 or more. Cakeage fee $4 per person. BYO Wednesday only, wine only. Corkage fee applies.