STARTERS

*SOLD OUT*

Hyogo Oysters

Oysters from the Hyogo prefecture of the Kansai region of Honshu, Japan. Sweet, umami, and creamy.

12 pieces | $48

6 pieces   | $25

3 pieces   | $14

$14 

Crispy Chicken Skins

The same crispy chicken cracklings that’s irresistible.

$6

Emping Belinjo

Crispy Indonesian crackers served with home made chilli balado.

$15 

Cous Cous Salad

A refreshing salad of cous cous with smoked pumpkin and capsicums.

$12

Curried Pumpkin Soup

Soup made of pureéd slow smoked curried pumpkin, served with a garnish of pistachio crumble.

$8 

Miso Shiitake Buns

A must-have starter. Fresh buttery brioche buns filled with a creamy filling made of miso brown butter and smoked shiitake mushrooms.

2 buns per serving.

$14

Charred Napa Cabbage

The underdog of our grilled / charred vegetable series, charred over wood & charcoal open fire, and served with roasted garlic aioli.

$14

Grilled Cauliflower Steak

Grilled with miso butter, and then served over a bed of yuzu sauce and pistachios crumble.

$24

Grilled Lamb Shoulder

Cubes of NZ lamb shoulder marinated in a mild spicy Sichuan styled spiced rub and grilled over an open fire of wood & charcoal fire, then served over a bed of wasabi sour cream.

LIMITED PORTIONS DAILY.

$22

Smoked Crispy Pork Belly

Iberico (Spanish Pork) pork belly smoked with lychee wood and then roasted over charcoal fire for the extra crispy skin, then served over a base of wasabi sour cream.

LIMITED PORTIONS DAILY.

$28

Chargrilled Wagyu

Wagyu ribeye, 200 grams, grilled to medium rare over an open fire of wood & charcoal, then served with coriander pureé and pistachio crumble.

$15 / sausage *sold out*

Grilled “Sai Ua” Sausage

A Northern Thai styled pork sausage (200 grams) that is made and stuffed in-house with authentic rustic Thai recipe, served with Thai sweet chilli.

LIMITED PORTIONS DAILY.

MAINS

WOOD SMOKED BEEF BRISKET

Marinated with Garam Masala, the grass-fed USDA Brisket is smoked for 20 hours, sometimes more, with lychee wood and charcoal and served with our home made rendang sauce, and assortment of pickles cured in kombucha.

Available in two different cuts:

Point End & Naval End

$16  / 100 grams

Point End

Higher content of fat in this cut, giving you the melt-in-your-mouth experience!

$16 / 100 grams

Naval End

Slimmer cut with more meat fibres; perfect for those who enjoy the chew.

WE HIGHLY RECOMMEND 200 – 300 GRAMS PER PERSON.

$18

WOOD SMOKED LAKSA POUSSIN

Half of a poussin (spring chicken), 400 grams estimated, is brined overnight before being slow smoked over lychee wood and then served with our very own smoked laksa gravy and coconut cream foam.

LIMITED PORTIONS DAILY.

 $45

WOOD SMOKED STINGRAY STEAK

500 grams of Stingray steak marinated with a traditional Filipino fermented shrimp paste, bago-ong and a our home made sambal belachan, then smoked with lychee wood and served grilled with a generous serving of fried shrimp and anchovies chilli. Sounds spicy, but it’s really mild. We were told this is the best stingray they have ever eaten.

LIMITED PORTIONS DAILY.

$18

SMOKED RAGOUT PENNE

Ragout (pronounced ra’gu), a slow cooked stew/gravy consisting of vegetables and smoked brisket, drizzled over penne and served with parmeggiano.

$24

KUROBUTA PORK BELLY

A Teochew styled braised Kurobuta (Japanese Black Hog) pork belly, smoked and braised for hours at a time so that it melts in your mouth.

$24

BRAISED DUCK BREAST

A Teochew styled braised duck breast, smoked and braised and served slightly pink (medium). The flavours of the original recipe of “Lor Ah 卤鸭” cooked over charcoal fire  remains and and kept alive in this dish.