BANQUET MENU // 79

Freshly shucked oysters, finger lime, ma kweng pepper

Betel leaf, spanner crab, galangal, finger lime

Chargrilled Wagyu beef skewer, sweet fish sauce

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

Smashed prawns, turmeric, coconut, betel leaf

Caramelised pork hock, five spice, pickled mustard greens

Gai lan, shiitake xo

Steamed jasmine rice

Sweet Mango, sticky rice, coconut granita

A LA CARTE

Freshly shucked oysters, finger lime, ma kweng pepper // 5 each

Betel leaf, spanner crab, galangal & finger lime // 8

Betel leaf, pomelo, green papaya, peanuts, coconut // 6

Chargrilled Wagyu beef skewer, sweet fish sauce // 8 for 2

Yum Kao Tod: Crispy rice, chicken, ginger, mint, coriander, chilli, peanuts // 28

Filled eggnet, prawns, bean shoots, peanuts, coriander //36

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

Pad Thai, Skull Island tiger prawns, peanuts, bean sprouts // 38

Coconut poached chicken, Vietnamese mint, pickled green chilli // 38

Caramelised pork hock, five spice, pickled mustard greens // 34

Panang curry of chargrilled lamb, coriander, candlenut // 38

Green curry, Japanese pumpkin, young jackfruit, Thai basil // 34

Salt & pepper silken tofu, crispy eschalots, sweet soy // 20

Papaya salad, snake beans, tomatoes // 18

Gai Lan, shiitake xo // 18

Steamed jasmine rice // 4 small, 8 large

Duck egg caramel custard, frozen citrus //16

Coconut tapioca, macadamia, caramelised pineapple // 16

Sweet mango, sticky rice, coconut granita //16