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Iberico St Louis Ribs smoked for 6 hours and then coated with a local coffee glaze.
Oysters from the Ishimonaki in Miyagi, Japan. Savory brine with a tangy, cucumber finish.
Crispy Indonesian crackers served with home made chilli balado.
The same crispy chicken cracklings that’s irresistible.
A must-have starter. Fresh buttery brioche buns filled with a creamy filling made of miso brown butter and smoked shiitake mushrooms.
Soup made of pureéd slow smoked curried pumpkin, served with a garnish of pistachio crumble.
Locally organically grown Butterhead Lettuce or Romaine Lettuce with a smoked anchovies dressing and smoked brined whole egg.
The underdog of our grilled / charred vegetable series, charred over wood & charcoal open fire, and served with roasted garlic aioli.
Grilled with miso butter, and then served over a bed of yuzu sauce and pistachios crumble.
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.
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.
Wagyu ribeye, 200 grams, grilled to medium rare over an open fire of wood & charcoal, then served with coriander pureé and pistachio crumble.
New Zealand Green Lip half shelled mussels served in a stew of smoked lychees and Thai Green Curry.
Hormone free chicken marinated with lemongrass and deep fried.
250grams of Malaysian farmed Tiger Prawns (~90 per pc) marinated with tamarind paste and smoked on a charcoal grill.
Halved Indian Bamboo Lobster smoked and grilled with a garlic soy glaze.
Oysters from the Hyogo prefecture of the Kansai region of Honshu, Japan. Sweet, umami, and creamy.
Coromandels are medium-sized oysters from New Zealand, buttery meat, rich, briny liquor, and a pronounced cucumber finish with hints of melon.
A cold salad of smoked heirloom tomatoes.
Pork ribs marinated with honey and sriracha sauce and smoked for 5 hours till the meat falls off the bone.
A refreshing salad of cous cous with smoked pumpkin and capsicums.
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. (may contain nuts)
Available in two different cuts:
Point End & Naval End
Higher content of fat in this cut, giving you the melt-in-your-mouth experience!
Slimmer cut with more meat fibres; perfect for those who enjoy the chew.
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.
500g of St. Louis Pork Ribs marinated with honey sricacha glaze and smoked.
Ragout (pronounced ra’gu), a slow cooked stew/gravy consisting of vegetables and smoked brisket, drizzled over penne and served with parmeggiano.
Our sides are great for selfish indulgence.
Brewed locally by The 1925 Brewing Co.
IPA, 6%
Ale, 5%
Dark Ale, 5.2%
Pale Ale, 4.8%
Lager, 4.8%
Hazy Ale, 6%
Lager, 4.8%
Session IPA, 4.8%
Brewed locally by The 1925 Brewing Co.
IPA, 6%
Ale, 5%
Lager, 4.8%
Dark Ale, 5.2%
Pale Ale, 4.8%
Hazy Ale, 6%
Session IPA, 4.8%
Lager, 4.8%
2020. Expressive nose of ripe red fruits, spices and with an elegant touch of new oak.
2019. Full and fleshy with a strong underlying structure. It displays intense red fruit aromas of cassis and black cherry with elegantly soft tannins.
2022. Collaboration With Double Michelin Star Chef Franck Putelat, BOCUSE D’Argent.
Full body ripe blackcurrant notes at first, smoky and peppery hints that tickle your nose. There is a slight acidity from the tannins but it goes perfectly with the coffee notes in the finish.
2022. A powerful and complex bouquet that features an explosion of exotic fruits, flowers, and spices. The enveloping palate strikes a delicate balance between power and finesse.
2022. A slightly golden and shiny yellow colour. A fresh nose, on fruits such as peach and mirabelle plum, with some notes of white flowers. The attack is energetic, suave and saline. The palate is elegant and pure, with good acidity. It is a harmonious and dry wine with a digestible balance. A perfect gourmet Pinot Gris, to drink without moderation.
2021. Intense floral and fruity notes. Presence of violets, ripe black cherry and plum aromas. Reveals a toasty and spicy character of black pepper and chocolate.
2021. This wine has the complexity of dark fruits, spices and fine tannins. It is well balanced and ready to drink.
2021. This wine expresses aromas of ripe cherry and raspberry, intermingled with subtle spiced notes of cinnamon and cloves. On the palate, flavours of cranberry and juicy pomegranate with hints of freshly roasted coffee beans flow to a finish of soft cocoa like-tannins.
The La Marca Prosecco has a pale, golden straw colour and sparkles with lively effervescence. Opening with aromas of fresh picked citrus and honeysuckle blossoms, the crisp, clean palate brings fruity flavours of green apple, juicy peach and ripe lemon, framed by hints of mineralogy. The finish is light and refreshing with a tantalising hint of sweetness.
Inspired with Halloween season.
Fusion between of the Whiskey & Wine featuring Sophisticated, peaty nutty or zesty crisp.
Proclamation Whiskey, Disaronno, Nonino Amaro, Cabernet Sauvignon / Chardonnay
Inspired with Shang Hai cocktail bar with ducko marshmallow candy.
Silky smooth & refreshing. Finlandia Vodka, Pineapple Juice, Blue Curacao & Foamee.
Smooth & Sophisticated blend with Jack Daniel’s Rye, Nonino Amaro, Aperol & fresh Lemon juice.
The sweet nuttiness of almond liqueur enhances the oaky of whiskey. Disaronno, Proclamation whiskey.
It’s light and refreshing, but has the strength of a martini. Tanqueray Gin, Cointreau & lemon.
Refreshing Fruity Punch of Martini. Finlandia Vodka, Cointreau & Lychee
If you like a classic “dry” martini, it will taste like cold gin due to the increased amount of gin in the cocktail. If it’s “wet,” it’ll taste a bit sweeter because of the increased amount of vermouth. And if it’s “dirty,” it’ll taste more savory because of the olive juice.
Crisp, dry & refreshing notes. Jack Daniel’s & bitters.
Roasted and caramelised flavours. Ron Colon Rum & Bitters.
Sweet and sour with refreshing citrus notes. Woodford Bourbon, citrus & vegetable protein.
Herbs and liquorice root with sweet and fruity notes. Ford’s Gin, Campari & Mancino Vermouth.
Italian sunset in a glass. The Aperol’s vibrant orange hue diluted with sparkling wine, painting the Spritz with a softer sunset glow perfect for summer evenings.
Succulent and savoury with a hint of spice. Finlandia Vodka, Sriracha sauce, tomato, Worchestershire sauce & pickle.
Sweet, sour and salty notes. Herradura Silver, grapefruit, Masala & fizz.
Fruity fresh. Ron Colon Red Banana Oleo Rum, Giffard Banana & citrus.
Fizzy, fruity punch with Bénédictine Liqueur, pineapple juice, gin & Maraska Maraschino Cherry Liqueur.
Wake me up! Ron Colon Coffee Rum, Mr. Black & BLK622 Dark Ale.
Please check with us for the “poison” of the week.
A blend of the finest grain whiskies from across Ireland. Timelessly crafted in small individual batches offering a liquid of complex, yet refined character. Tripled distilled and aged in new American Oak, offering up a singularly smooth whiskey with a clean taste. Matured in bourbon casks & blended with a touch of sherry-finished malt to give a rounded, toasted finish.
The Original Ten encapsulates the signature smooth and multi-layered character of Benriach. Three cask matured for at least ten years in bourbon barrels, sherry casks and virgin oak, to create layers of luscious orchard fruit, sumptuous honeyed malt and toasted oak, all interwoven with a subtle trace of smoke. The perfect introduction to our signature style and richly layered Speyside Single Malt.
Mellowed drop by drop through 10-feet of sugar maple charcoal, then matured in handcrafted barrels of their own making for the balanced flavours of the sweet and oaky flavour.
100% Jack. Jack Daniel’s Tennessee Rye combines the distinct flavor of rye and the Jack Daniel Distillery’s time-honored charcoal mellowing process. The result is a bold, spicy rye whiskey that’s smooth and unmistakably Jack.
The perfectly balanced taste of our Kentucky Straight Bourbon Whiskey is comprised of more than 200 detectable flavor notes, from bold grain and wood, to sweet aromatics, spice, and fruit & floral notes.
A thoughtful mix of nine botanicals, Fords Gin starts with a traditional base of juniper & coriander seed balanced by citrus, florals and spices. Steeped for 15 hours before distillation, the botanicals deliver an aromatic, fresh and floral spirit with elegant notes of jasmine and grapefruit that creates a versatile base for any gin-inspired cocktail.
Embodying the best of Finland, the award-winning vodka originates from pristine nature, made from pure, glacial spring water and the finest Suomi barley, grown under the midnight sun. Finnish barley has the highest-quality starch and the lowest content of natural oils in any grain, resulting in Finlandia’s dry, light, and smooth taste with a gentle aroma.
Herradura Silver owes its distinctly sweet taste of agave and subtle oak notes to resting for an impressive 45 days beyond the industry standard in American White Oak barrels. The prolonged aging process creates a light straw color with a unique, robust aroma of cooked agave, vanilla and wood that leaves your mouth feeling smooth and refreshed.