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A LA CARTE

IMMERSE YOURSELF IN OUR SOCIAL DINING EXPERIENCE. OUR MENU HAS BEEN INSPIRED TO TAKE YOU ON A PLAYFUL JOURNEY THROUGHOUT ASIAN CUISINE. OUR DISHES HAVE BEEN CREATED TO BE SHARED, ARE FRESHLY PREPARED & WILL BE SERVED IN WAVES.

TO BEGIN

  • PRAWN CRACKERS - 3.5

    CHILLI & LIME DIPPING SAUCE, SHICHIMI PEPPER

  • EDAMAME V/VG - 4

    NORI SEA SALT OR CRUSHED CHILLI AND YUZU

  • CRISP BREAD VG - 4

    PEA GUACAMOLE, ROASTED SEEDS, TOGARASHI

SMALL PLATES

  • CORN RIBS V - 7

    GOCHUJANG BUTTER, CORIANDER, LIME

  • SALT BAKED BEETROOT VG - 8

    PEA GUACAMOLE, CRISPY TOFU, BURNT LEMON & CHILLI PONZU

  • NOBASHI PRAWN TEMPURA - 10.5

    CRISPY SEAWEED, TOGARASHI, CHILLI & LIME DIPPING SAUCE

  • CRISPY PORK BELLY GYOZA - 8

    KIMCHI, SWEET SOY GLAZE, SESAME

  • CONFIT DUCK SPRING ROLLS - 9.5

    SOUR PLUM & SAKE HOISIN

  • CHILLI CRAB DUMPLINGS - 9.5

    SOY & RICE WINE DIPPING SAUCE

  • KOREAN FRIED CHICKEN OR CAULIFLOWER V - 11/9

    SRIRACHA BBQ, BLACK SESAME, LIME

  • PORK BELLY - 10.5

    SWEET & SOUR GLAZE, TOGARASHI, PINEAPPLE

  • CHICKEN WINGS - 10

    TAMARIND, BLOOD ORANGE, SESAME, CORIANDER

BAO

  • PANANG BEEF SHORT RIB - 11.5

    MALAYSIAN SATAY, CHIMICHURRI, MIXED VEGETABLES, RED VEIN SORREL

  • KARAAGE CHICKEN - 10.5

    SPICY RED PEPPER, SESAME, BUTTERMILK DRESSING

  • SWEET POTATO KATSU V - 10

    KOHLRABI SLAW, PICKLED DAIKON, KATSU CURRY SAUCE

SUSHI - 4 PIECE | 8 PIECE URAMAKI

  • CALI KING CRAB - 8 / 14.5

    AVOCADO, CUCUMBER, TOBIKO, CORIANDER MAYO

  • TEMPURA TIGER PRAWN - 7.5 / 14

    PAPAYA, PICKLED PEPPERS, TOBIKO, KIMCHI MAYO

  • FLORAL GARDEN V/VG - 6 / 11

    SHISO, HIJIKI, PICKLED GINGER, AVOCADO, KOHLRABI, SOY MAYO

  • FLAMED SALMON - 9 / 16

    IKURA, HIJIKI, AVOCADO, CUCUMBER, SHICHIMI PEPPER, JAPANESE MAYO

  • FLAMED BEEF - 9 / 16

    TERIYAKI, ENOKI, TENDERSTEM BROCCOLI, WATERCRESS, ASIAN GRANOLA, WASABI MAYO

MAKI

  • KAPPA v - 5 / 9

    CUCUMBER, GREEN ONIONS, SESAME, YUZU MAYO

  • TEMPURA KATSU CHICKEN - 7.5 / 14

    PICKLED PEPPERS, CRUSHED AVOCADO, CRISPY SHALLOTS, KATSU CURRY SAUCE

SIGNATURE

  • BABY BACK RIBS - 18

    SMOKED GOCHU GLAZE, POMELO, CRISPY GARLIC

  • BLACKENED COD - 24.5

    MISO, SAFFRON & STEM GINGER SOUBISE, ROSE, PICKLED GINGER

  • CHAR SIU PORK TENDERLOIN - 22

    CHOI SUM, NASHI PEAR, CHAR SIU GLAZE

  • SMOKED CRISPY DUCK - 24.5

    BLACK CHERRY HOISIN, PICKLED CUCUMBER, SPRING ONION, SICHUAN PEPPER, PANCAKES

  • TERIYAKI SALMON - 18

    AVOCADO PUREE, LIME

  • MISO CHICKEN - 16

    PONZU MISO, ROBATA CORN

  • ROASTED PUMPKIN - RED THAI CURRY V/VG - 15

    BLISTERED PEPPERS, BABY ONIONS, TOASTED COCONUT, SPICED CASHEWS, CORIANDER, JASMINE RICE

  • CHICKEN SUPREME - RED THAI CURRY - 18

    BLISTERED PEPPERS, BABY ONIONS, TOASTED COCONUT, SPICED CASHEWS, CORIANDER, JASMINE RICE

ROBATAYAKI

  • KING SCALLOPS - 16

    SAKE, HIJIKI, WASABI, DAIKON, SHISO

  • CHICKEN WINGS - 10

    TAMARIND, BLOOD ORANGE, SESAME, CORIANDER

  • PORK BELLY - 10

    PORK BELLY – 10

    SWEET & SOUR GLAZE, TOGARASHI, PINEAPPLE

ROBATA

  • 8oz FILET MIGNON - 33
  • 8oz STRIPLOIN - 25
  • 8oz RIBEYE - 28

    ACCOMPANIED WITH BURNT MISO ONION, SHIMEJI ENOKI MUSHROOMS & JAPANESE MIZUNA

  • STEAK SAUCES - 3

    PEPPERCORN, TRUFFLE BUTTER, RED WINE JUS, TERIYAKI, CHIMICHURRI

SIDES

  • KIMCHI FRIED RICE V - 7

    DUCK EGG, PONZU, CRISPY SEAWEED

  • JASMINE RICE V/VG - 4
  • NORI SALT & SICHUAN PEPPERED POTATOES V - 5.5
  • SKIN ON FRIES v - 4.5

    WITH NORI SALT | TRUFFLE & PARMESAN

  • TENDERSTEM BROCCOLI v - 6

    CHARRED CASHEWS, CHILL & YUZU

  • BUTTERED SPRING GREENS v - 5

    YUZU, RED PEPPER

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