Menu
Appetisers
Oysters, red chilli nahm jim, fried eschallots.
Chicken cracker, betel leaf, smoked river trout, green mango, peanut relish.
Turmeric coconut wafer, caramelised coconut, prawns, peanuts, bean sprouts.
Salt & pepper cuttlefish, sweet soy, lime.
Hot & sour salad of Urban Valley mushrooms, Vietnamese mint, green shallots, roasted rice.
Hervey Bay scallops (4), tamarind, lime caramel, pickled papaya, peanuts.
Coconut poached pacific oysters, chilli jam, pomelo, Thai basil, crispy eschalots.
Mains
Massaman curry, braised duck, kipfler potatoes, peanuts, tangelo juice, fried eschalots.
Stir fried Skull Island tiger prawns, red curry paste, long beans, Holy basil, salted duck egg.
Green curry of Rocky Point grouper fillets, Thai basil, wild ginger, apple eggplant.
Caramelised pork hock, fried garlic, eschallots, chilli vinegar.
Stir fried roasted pork, ginger, Chinese broccoli, chilli beancurd.
Whole crispy fish, caramelised pineapple, chilli, fried basil.
Coconut braised chicken soup, galangal, lime leaves. chilli oil, coriander.
Stir fried pippies, chilli, snake beans, sweet basil, lime leaves.
Sides
Salt & pepper silken tofu, chilli, sweet soy.
Stir fried asian greens, chilli, oyster sauce.
Green papaya, peanuts, chilli, taramind, tomato.
Thai Fried rice, egg, mushrooms, ginger, Chinese broccoli.
Steamed jasmine rice.
Roti.
Dessert
Coconut tapioca, spiced seasonal fruits, Thai tea sorbet.
Palm sugar caramel custard, cocoa tuile, banana ice cream.
Black sticky rice, spiced poached pear, pandan sorbet.
Sorbet & ice cream selection
Our menu changes regularly with the seasons, and with the availability of local produce.
What you see below is indicative of our daily selection of dishes.