INDOOR DINING | BANQUET MENU // 99

Freshly shucked oysters, finger lime, ma kweng pepper

Betel leaf, seared scallop, galangal, finger lime & salmon roe

Chargrilled chicken skewer, sweet fish sauce

Filled eggnet, prawn, pomelo, bean shoots

Smashed prawns, turmeric, coconut, betel leaf

Panang curry of chargrilled lamb, coriander, candlenut

Gai lan, shiitake xo

Papaya salad, snake beans, cherry tomato

Steamed jasmine rice

Duck egg caramel custard, rhubarb & frozen citrus

OUTDOOR DINING | A LA CARTE

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

Betel leaf, seared scallop, galangal, finger lime & salmon roe // 8

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

Chargrilled chicken skewer, sweet fish sauce // 8 for 2

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

Tom Kha hapuka, king oyster mushroom, tomato, lemongrass, galangal // 30

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

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

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

Coconut tapioca, caramelised pineapple, candied coconut // 16