head-on Gulf prawn, salmon, buttered baguette, saffron rouille

turmeric-fennel stew of local red kabocha squash and besan (chickpea flour), crème fraîche, side of puri

shiitake tofu seaweed crispy wontons served with Sichuan chili sauce, over cold gluten free sweet potato and mung bean noodles with seaweed and scallions, handcrafted sesame sauce

Lapsang tea-smoked crispy duck served on steamed buns with handcrafted hoisin, scallions and cucumber · vegetarian option: jackfruit

lemongrass and lime sambal glaze, blue cheese and lime leaf sauce · vegetarian option available

also called Tom Kha Pla · rich, creamy, and tangy sauce, lotus root, Thai basil, bell pepper, grilled Brussels sprouts over shrimp risotto

grilled king oyster mushroom, shimeji and enoki mushrooms, crispy tofu, kailan, bamboo shoots menma, noodles · gluten free option: sweet potato noodles

sous vide and grilled · oyster and shiitake mushroom and squash risotto, grilled Brussels sprouts

ube and plain, small