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SPRING/ SUMMER 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 VG - 4

    NORI SEA SALT OR CRUSHED CHILLI AND YUZU

SUSHI (HALF / FULL)

  • KAPPA MAKI vg - 5.5 / 9.5

    CUCUMBER, GREEN ONION, SESAME, YUZU MAYO

  • TEMPURA KATSU CHICKEN - 8 / 14.5

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

  • CALI KING CRAB - 8.5 / 15.5

    AVOCADO, CUCUMBER, TOBIKO, CORIANDER MAYO

  • TIGER PRAWN - 8 / 14.5

    MANGO, PICKLED PEPPERS, TOBIKO, KIMCHI MAYO

  • SALT & PEPPER TOFU VG - 6 / 10.5

    PICKLED PEPPER, CARROT, SHICHIMI PEPPER, SMOKED CHILLI MAYO

  • SALMON URAMAKI - 9 / 16.50

    TEMPURA BELLY TARTARE, CUCUMBER, WATERCRESS, GOCHUJANG MAYO

  • TERIYAKI BEEF - 9 / 16.5

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

SHARING PLATES

  • SNOW CRAB CROQUETTES - 11

    LOBSTER TOM YUM, FENNEL, BABY CUCUMBER, NASTURTIUM

  • NOBASHI PRAWN TEMPURA - 10.5

    CRISPY SEAWEED, WASABI & TENTSUYU DIPPING SAUCE

  • GADO GADO SALAD VG - 9.5

    PORK BELLY – 10

    SOBA NOODLES, CARROT, CUCUMBER, KOHLRABI, Peanut & TAMARIND DRESSING

  • CRISPY PORK GYOZA - 8.5

    KIMCHI, SWEET SOY GLAZE, SESAME

  • CONFIT DUCK SPRING ROLLS - 9.5

    SOUR PLUM & SAKE HOISIN

  • KOREAN FRIED CHICKEN or CAULIFLOWER V - 11 / 9

    SIRACHA BBQ, BLACK SESAME, LIME

  • PORK BELLY - 10.5

    SWEET & SOUR GLAZE, TOGARASHI, PINEAPPLE

BAO

  • PANANG BEEF SHORT RIB - 11.5

    MALAYAN SATAY, CHIMICHUURI, PICKLED 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

RICE & VEGETABLES

  • KIMCHI FRIED RICE V - 8

    DUCK EGG, PONZU, CRISPY SEAWEED

  • JASMINE RICE VG - 4
  • SKIN ON FRIES V - 4.8

    NORI SALT / TRUFFLE & PARMESAN

  • TENDERSTEM BROCCOLI V - 6

    MISO, GINGER, CHILLI

  • WOK FRIED PAK CHOI VG - 5

    PONZU, SPRING ONION, RED PEPPER

  • KIMCHI SLAW VG - 3.5

LARGER PLATES

  • CHICKEN WINGS - 10

    TAMARIND, BLOOD ORANGE, SESAME, CORIANDER

  • BLACKENED COD - 24.5

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

  • CHAR SIU PORK TENDERLOIN - 22

    CHOI SUM, NASHI PEAR, CHAR SIU GLAZE

  • TERIYAKI SALMON - 18

    AVOCADO PUREE, LIME

  • RED THAI CURRY - CHICKEN SUPREME or ROASTED PUMPKIN VG - 15 / 12

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

  • BABY BACK RIBS - 18.5

    SMOKED GOCHU GLAZE, POMELO, CRISPY GARLIC

  • HONEY & SOY CHICKEN - 16

    SHISHITO PEPPER, LIME, CHICKEN SKIN FURIKAKE

  • SMOKED CRISPY DUCK - 25

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

  • SOY GLAZED 21 DAY AGED BRITISH BEEF 8OZ

    SERVED SLICED TO SHARE, BURNT MISO ONION, SHIMEJI ENOKI MUSHROOMS & JAPANESE MIZUNA

     

  • FILET MIGONON - 33
  • STRIPLOIN - 25
  • RIBEYE - 28
  • PEPPERCORN - TRUFFLE BUTTER - RED WINE JUS - TERIYAKI - CHIMICHURRI - 3

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