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Thaiviche & Calamari

Inspired by the Peruvian ceviche. Barramundi lightly dressed with its signature naam yum sauce, a bit more sour taste, allowing the fresh fish to marinate. Served alongside sweet potato and red onions, topped with pop-corn

Yum Pennywort

Featuring a dressing with roasted peanuts, roasted dried shrimp, and garlic-turmeric oil, combined with fresh pennywort leaves, sunflower sprouts, and crispy calamari

Yum Mix mushrooms

Salty-sweet brined Thai mushrooms, topped with crispy enoki mushrooms. Diced poached prawns and minced pork soaked in our zesty lime-infused red chili paste yum sauce

Yum Wing Bean

Poached wing beans, quail eggs, prawns, and minced pork, mixed with red onions and cherry tomatoes. Tossed in a creamy chili paste sauce with a splash of coconut cream

Seafood Coconut Bisque

Prawn stock & coconut milk base soup with cilantro roots, white pepper, and Thai garlic. We pushed it by adding Krill paste to maximise flavours. Served with prawns, squid, mussels, sweet potato, pak lieng leaves and baby onions

Tom Yum Seafood & Prawns

Lemongrass, galangal, and kaffir lime leaves blended with our homemade prawn stock and prawn fat. Served with fresh prawns, squid, and Thai mushrooms. We add a touch of evaporated milk for a creamy texture

Lung Juan Braised Beef

A clear, sour & spicy soup featuring tender braised grass-fed Australian beef, baby onions, and mushrooms. A wild and unexpected combination, with a rich beef stock, fragrant sweet basil leaves, and savory umami kapi chili paste

Fried Seasonal Vegetables

Always handpicked from the local market, this simple yet flavorful veggie stir-fry is the perfect addition to a shared meal. Consult today’s availability

Black Garlic & Pepper

This popular Thai dish is all about the garlic oil and both Thai & Chinese garlic. We elevated the flavor by adding cloves of creamy Black garlic

Pork & Krill

Our wild creation of minced pork collar, krill paste, garlic, onion, and spring onion. A dry and funky-umami flavor dish. This dish is designed to be eaten with rice

The Double Pad Krapao

Garlic, chili & krapao leaves (holy Thai basil) in 3 combinations of double meat: - Braised grass-fed Australian beef & minced brisket-chuck - Prawns & squid with crunchy calamari - Sliced & minced pork collar

Chili Paste

Chicken or braised grass-fed Australian beef, onions, broccoli, and Chinese mushrooms, a blend of bold flavors that creates a hearty experience

Chicken Cashew Nuts

Chinese-inspired dish that uses Japanese techniques. Onions, peppers & cashew nuts with an umami sauce deconstructed and put back “on a wok - way”

Layered Duck Eggs & Karee Seafood

Crushed and stacked duck eggs paired with crab, squid, and confit Chilean mussels, enhanced with a hint of karee powder and a drizzle of chili paste oil

Hanglae Pork (Stew)

Long and slow cooking process, this recipe combines pork collar and pork belly. It also features tamarind, ginger, quail eggs, and peanuts, creating a creamy, sticky, sweet & sour gravy sauce

Massaman Heang

We decided to be more adventurous and cook it differently, using chicken or braised grass-fed Australian beef with crispy roasted potatoes, charred onions and carrots, and a thick and intense massaman sauce

Braised Beef Green Curry

Slow-cooked braised grass-fed Australian beef, our slightly charred mix of Thai eggplants and sweet basil. This dish stands out because we cook the curry paste with beef tallow and homemade beef stock

Panang Curry

A great Panang dish is thick and creamy. We cook the curry paste with coconut milk, reduced 3 times to ensure maximum flavour. Topped with thinly sliced kaffir lime leaves

Choo-chee Fish

Another curry dish served on a plate. It’s thick and creamy, a lemony-flavoured curry that is ideal to pair with seafood, that's why, in this case, we decided to serve it with fresh caught Barramundi

Fish with Garlic, Chili & Pink Salt

A pan-fried Barramundi steak topped with a flavorful herbal crust made from cilantro, spring onions, celery stems, garlic, pink salt, and sliced chilies. Paired with a zesty seafood sauce

Fish Three Flavours

Pan-fried Barramundi steak served with charred onions, cherry tomatoes and red peppers, topped with a garlic-chili sweet & sour tamarind sauce, for a sharp and tangy finish

Steamed Fish Lime, Chili & Garlic

This classic dish highlights the vibrant combination of garlic, chili, and fresh lime, perfectly complemented by tender green leaves on a freshly steamed Barramundi. It comes with a spicy seafood sauce to take the heat up a notch!

Steamed Fish in Soy Sauce

Steamed Barramundi in a flavorful homemade fish bone broth and soy sauce. Accompanied with a mix of mushrooms. Topped with charred ginger, long red chili, and fresh spring onions

Thai Tea 3 Leches Cake

Inspired by the popular Thai cold tea “Cha Yen” and the Latin American cake, this dessert is a sweet, chilled treat with a twist. We serve it with an orange custard and caramelized Thai mandarin segments

Guava & Grapes Crumble

A warm tropical crumble featuring a mix of white grapes and guava compote, topped with cardamom-scented crumble. Served with a silky coconut custard to balance the sweet and tangy flavors of the fruit

Dark Choco Duo & Berries

Indulge in a rich semisweet chocolate in double texture. This treat is paired with a vibrant mulberry & strawberry jam, berry sauce and vanilla ice cream

Longan Honey Semifreddo

A light and airy frozen white nougat, delicately flavored with fresh longan, almonds, cashew nuts, and a drizzle of longan honey. Paired with passionfruit curd and topped with a crunchy almond praline