BREAD
Fresh house breads with kombu butter - 5
Check with our staff for our daily special bakes


SOUP
Yellow pumpkin, garlic croutons, toasted pumpkin seeds - 10

Chicken, double-boiled, served dobin mushi style, maitake, wolfberry, and ginger - 10


SALAD/STARTER
Arugula, crispy bacon, parmesan and cherry tomatoes with olive oil dressing - 15

Chargrilled Romaine lettuce, feta cheese, baby tomatoes, yellow capsicum, pine nuts, pumpkin seeds with vinaigrette dressing - 15

Guinness bacon relish “Bruschetta” - 15

Savoury tomato tart, burrata cheese, anchovy and basil on puff pastry - 15

Seasonal fruit and vegetable salad, honey vinaigrette and herb dressing - 15


SANDWICH (Lunch only)
Beef pastrami, with salsa verde, red cabbage, jalapeño and gherkin on sourdough - 25


PASTA/RISOTTO
Angel hair cold pasta, kombu lemon butter dressing with ikura and seaweed - 20

Seasonal seafood with linguine in rich marinara sauce - 20

Spaghetti “Carbonara” with bacon, egg yolk, parmesan and pecorino cheese - 20

Risotto, roulade of chicken, spring onion pesto, ginger tuile - 20


ROAST/MAIN
Oven roasted fresh chicken, vegetable medley, housemade fresh chili condiment - 35

Australian grass fed angus beef ribeye steak, 150-day aged, broccolini and red wine plum reduction (≈150g) - 45

Crispy pork knuckle, grilled mixed vegetables, good for sharing, limited servings daily, 25 minutes roasting wait time - 60


SPECIALS
Boston lobster, seasonal seafood, served in a claypot with tomato flavoured sakura rice, good for 2 - 100

*The 3 amuse bouche may vary based on the availability of ingredients and our chef’s choice.