BANQUET MENU // 89

Appellation oysters, red chilli nahm jim, fried shallots

Betel leaf, poached prawn, peanuts, lime

Yum Kao Tod: Crispy rice, pork mince, ginger, mint, coriander, chilli, peanuts

BBQ lamb ribs, miso black pepper, galangal relish

+ Filled eggnet, spanner crab, caramelised coconut, bean shoots, peanuts $38

+ Crisp whole fish, tamarind, roasted rice, lime MP

Caramelised pork hock, five spice, chilli vinegar

Jungle curry, Blackmore's wagyu beef shin, green peppercorns, krachai, holy basil

Stir fried gai lan, chilli, yellow bean soy

Steamed jasmine rice

Chefs Selection Dessert

BOOKINGS FOR GROUPS OF 8 OR MORE GUESTS WILL DINE ON OUR BANQUET MENU. Menus are subject to change at any time without notice due to seasonality and availability

A LA CARTE

Appellation oysters, red chilli nahm jim, fried shallots // 6.5 each

Betel leaf, poached prawn, peanuts, lime // 9

Betel leaf, pomelo, green papaya, peanuts, coconut // 8

Ma Hor: Caramelised tofu, peanuts, pineapple // 4 for 12

Yum Kao Tod: crispy rice, pork mince, ginger, mint, coriander, chilli, peanuts // 34

Filled eggnet, spanner crab, caramelised coconut, bean shoots, peanuts // 38

BBQ lamb ribs, miso black pepper, galangal relish // 4 for 36

Chargrilled Tiger prawns, chilli jam, charred pineapple // 13ea

Crisp whole fish, tamarind, roasted rice, lime // MP

Salt & pepper silken tofu, crispy eschalots, sweet soy // 24

Coconut poached chicken, Vietnamese mint, pickled green chillies // 42

Caramelised pork hock, five spice, chilli vinegar // 44

Steamed hapuka, mixed mushrooms, yellow bean, crispy enoki mushrooms // 44

Rendang curry, fried tofu, asparagus, Summer squash, lotus root // 40

Twice cooked duck legs, snow peas, baby corn, black pepper, betel leaf // 48

Jungle curry, Blackmore's wagyu beef shin, green peppercorns, krachai, holy basil // 49

Chargrilled dry-aged free range pork chop, crying tiger, tamarind, roasted rice // 52

Som Tum: Green papaya, snake beans, cherry tomatoes, toasted shrimp floss // 20

Heirloom tomato, sesame dressing, dill, mint, fennel, cashews // 20

Stir fried gai lan, chilli, yellow bean soy // 20

Steamed jasmine rice // sml 5 / lge 10

Coconut tapioca, seasonal fruit, milk & sesame crumb, cucumber & basil sorbet // 18

Burnt duck egg custard, blood plums, raspberry hibiscus sorbet // 20

Coconut pudding, mango mousse, black sticky rice sorbet // 20

Scoops - Vietnamese coffee ice cream, black sesame ice cream, hibiscus & raspberry sorbet, coconut sorbet // 7 each

Sample Plate: chefs selection of 5 desserts // 38

While Longrain will endeavour to accommodate requests for meals for guests with food allergies or intolerances; we cannot guarantee completely allergy-free meals due to the potential of trace allergens in the working environment and supplied ingredients. Menus are subject to change at any time without notice due to seasonality and availability