Menu: Amuse-Bouche

 Entrée –

• Young jackfruit chili paste, fried shallot & sesame cracker (gf)
• Seared Hokkaido scallops with edamame salsa & pineapple dressing (gf)
• Salt & native pepper calamari with Vietnamese lemon sauce
• FOR DINNER: Chef’s selection of dumplings (2 pieces/person)

Main

• Sashimi Kingfish, finger lime with miso & sesame oil dressing
• Slow cooked spiced Wagyu beef brisket, cabbage salad
• Caramelized market fish fillets, tempura saltbush with seasonal vegetables & green peas (gf)
• Twice cooked master stock chicken with authentic turmeric curry (gf)
• Jasmine Rice

Dessert

• Lychee pudding, fresh seasonal fruit, coconut sponge, tapioca (vg, gf)
• Vietnamese coconut cake, almond cookies, raspberry ice cream

 *Sample menu only, menu is subject to minor change without prior notice

(v) vegetarian (gf) gluten free (vg) vegan (gfo) gluten free option available (vgo) vegan option available

 OPTIONAL ADD-ONS (basket of 3) – EXTRA $18

• Crab & scallop dumplings
• Duck & pumpkin dumplings
• Wild mushroom dumplings (v, vg)

DRINKS MENU (For Deluxe Tasting LUNCH Menu)

House Cocktail (Choose one)

• Aperol Spritz - Aperol, Bandini Prosecco, soda
• Botanica Spritz - Poor Tom’s Strawberry Gin Elderflower, Bandini Prosecco, Fever-Tree Tonic

Wine

• Totara Sauvignon Blanc, Marlborough NZ
• First Creek ‘Botanica’ Semillon Sauvignon Blanc
• Hunter Valley, NSW - ORGANIC
• Motley Cru Shiraz, Central Vic
• Stoneleigh ‘Wild Valley’ Rosé, Marlborough NZ

Beer

• James Boag’s Premium Light, Launceston
• Sydney Beer Co. Lager, NSW
• James Squire 150 Lashes Pale Ale, Sydney

Coffee

• Espresso, long black Macchiato, piccolo, flat white, latte, cappuccino, mocha, hot chocolate

Loose leaf Tea

• Black: NYC Breakfast, French Earl Grey, English Breakfast
• Green: Green Sencha, Green Rose, Lemon Green
• Herbal: Chamomile, Peppermint, Lemon Grass Ginger, Chai

(Allow 5 minutes for proper infusion)

*Sample menu only, menu is subject to minor change without prior notice

• Prices are inclusive of the public holiday surcharges.
• Please let us know of any dietary requirements, we will do our utmost to accommodate.
• We ask that all guests provide credit card details to confirm their reservation.
• Please note, there will be no charges applied to your card, it is just for guarantee.
• If you fail to show up or cancel without at least 48 hours’ notice, we reserve the right to charge you 50% of booked menu price per person. 8%surcharge applies to booking of 10 or more people 10% gratuity applies on Sundays. 15% gratuity applies on public holidays

• Booking at least 2 days in advance.
• Full payment requires to confirm booking.
• No cancellation or refund within 21 days.
• Please prefer to our general terms & conditions