I

TO START

pasific oyster, smoked buttermilk, chilli oil each 6.5

edamame, chilli , garlic 7

smoked king prawn, ginger shallot dip each 9

RAW

snapper, lemongrass, kaffir lime, smoked pineapple 27

wagyu beef tataki, smoked mussel, anchovy crumb, wasabi 27

SMALL PLATES

grilled corn, teriyaki butter, nichifuri 18

fried tofu, szechuan pepper, peanut sesame sauce 18

braised wintermelon, smoked almond cream, szechuan chilli oil 21

fried squid, black pepper, cucumber, curry leaf 28

sauteed sambal prawns 27

LARGE PLATES

chicken katsu, house BBQ sauce, pepper mayo 32

pork cutlet, sticky soy, cavolo nero, confit egg yolk 39

steamed bass grouper, spring onion relish, cantonese sauce 44

lamb ribs, braised eggplant, asian chimmichuri 45

beef short ribs, sauteed kale, sansho pepper 48

SIDES

iceberg lettuce, lup cheong, green szechuan dressing 14

sauteed broccolini, ginger, chilli, cantonese sauce 16

tofu skins, salted celery, walnut, goji berries, sesame dressing 14

warm potato in chilli oil 14

koshihikari rice, olives, pickled mustard leaves 8

home made bao each 4

SWEETS

cinnamon doughnut, condensed milk custard each 7

hong kong milk tea layered cake, rum, brown sugar pearls 18

coconut ice cream, coconut jelly in young coconut 32

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