A full fish, Red Snapper (500g), is de-boned and marinated with tamarind paste, aromatic spices with lemon slices and lemongrass, is smoked and served with an assortment of pickled chillies and capsicums cured in kombucha. A tribute to an age old rustic Sri Lankan grilled fish recipe!
Air flown organic carrots from Holland, grilled and smoked, served on yuzu sesame paste with crushed pistachios.
Oysters from the Hyogo prefecture of the Kansai region of Honshu, Japan. Sweet, umami, and creamy.
The same crispy chicken cracklings that’s irresistible.
Crispy Indonesian crackers served with home made chilli balado.
A refreshing salad of cous cous with smoked pumpkin and capsicums.
Soup made of pureéd slow smoked curried pumpkin, served with a garnish of pistachio crumble.
A must-have starter. Fresh buttery brioche buns filled with a creamy filling made of miso brown butter and smoked shiitake mushrooms.
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.
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.
Braised in a secret broth of spices till tender and flavourful before hitting the grill to soak up additional flavours of wood & charcoal, served on a bed of wasabi sour cream.
A salad of lamb lettuce and garoupa cured with grapefruit juice and citrus.
Served with ikura.
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.
Our sides are great for selfish indulgence.
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
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.
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.
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.
Ragout (pronounced ra’gu), a slow cooked stew/gravy consisting of vegetables and smoked brisket, drizzled over penne and served with parmeggiano.
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.
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.
Brewed locally by The 1925 Brewing Co.
Stout, 5.8%
Hazy IPA, 5.8%
Pale Ale, 4.8%
Stout, 5.2%
Lager, 4.8%
Lager, 4.8%
Tea Lager, 4.8%
Session IPA, 4.8%
ABV 5.0%
ABV 4.8%
Tea Lager, 4.8%
Coffee IPA, 4.8%
Sessionable IPA, 4.8%
Brewed locally by The 1925 Brewing Co.
Stout, 5.8%
Hazy IPA, 5.8%
Pale Ale, 4.8%
Stout, 5.2%
Lager, 4.8%
Lager, 4.8%
Tea Lager, 4.8%
Session IPA, 4.8%
ABV 5.0%
ABV 4.8%
Tea Lager, 4.8%
Coffee IPA, 4.8%
Sessionable IPA, 4.8%
2019. Organic. Palate reveals green anis, fennel and white flowers. Intense.
2019. Organic. Sweet bouquet of blueberries, black cherry, fruity and smokey. Fine elevated tannins or cacao and torrefaction.
2017. Intense aroma of fresh grapes. Scent reminiscent flowers and ripe peaches.
2019. Robust flavours, strong notes of jams and berries.
2017. Aromas of almond and cherry and rose tones, fresh and soft, pleasant tannins and lively.
2019. A bouquet that displays ripe fruit characters with fresh and balanced palate.
2019. Aromas of ripe red fruits, soft and generous tannins.
2019. Organic. Pleasant acidity with intense aromatics of ripe fruits.
2018. Organic. Abundant fruit flavours and sweet palate impression.