Longrain
BANQUET MENU // 89
Appellation oysters, roasted red chilli nahm jim, fried shallots
Betel leaf, seared scallop, toasted shrimp floss
BBQ chicken skewer, chilli jam, garlic crumb
Yum Kao Tod: Crispy rice, pork mince, ginger, mint, coriander, chilli, peanuts
+ Filled eggnet, spanner crab, caramelised coconut, bean shoots, peanuts $38
+ Crisp whole fish, tamarind, roasted rice, lime MP
Caramelised pork belly, five spice, pickled mustard greens
Yellow curry, charred lamb shoulder, kipfler potato, kohlrabi
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, roasted red chilli nahm jim, fried shallots // 6.5 each
Betel leaf, seared scallop, toasted shrimp floss // 9
Betel leaf, pomelo, green papaya, peanuts, coconut // 6
Ma Hor: Caramelised tofu, peanuts, pineapple // 4 for 12
BBQ chicken skewer, chilli jam, garlic crumb // 2 for 14
Green tomato, sesame dressing, dill, mint, fennel, cashews // 19
Stir fried Arrowhead squid, baby corn, green peppercorn, kra chai, Thai basil // 33
Yum Kao Tod: crispy rice, pork mince, ginger, mint, coriander, chilli, peanuts // 32
Filled eggnet, spanner crab, caramelised coconut, bean shoots, peanuts // 38
Chargrilled O'Connor beef short ribs, green mango, green yuzu nahm jim // 34
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 belly, five spice, pickled mustard greens // 42
Choo Chee curry, King dory, ‘ajat’ sweet pickled cucumbers & ginger // 44
Green curry, king prawn, okra, taro stems, Thai basil // 48
Rendang curry, fried tofu, asparagus, summer squash, lotus root // 40
Yellow curry, charred lamb shoulder, kipfler potato, kohlrabi // 49
Som Tum: Green papaya, snake beans, cherry tomatoes, toasted shrimp floss // 18
Stir fried gai lan, chilli, yellow bean soy // 20
Steamed jasmine rice // sml 5 / lge 10
Palm sugar meringue, poached quince, black sesame // 20
Mandarin pudding, coconut mascarpone ice cream, mezcal mandarin marmalade // 22
Yuzu curd, coconut chantilly, toasted coconut macaron, mixed citrus // 18
Scoops - hibiscus & raspberry sorbet, Vietnamese coffee ice cream, 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