SEASONAL Menu
SUMMER 2019/20
FRESHLY SHUCKED LOCAL OYSTERS, RED CHILLI NAHM JIM, CORIANDER, GARLIC
FRIED TAPIOCA SILKEN TOFU, SZECHUAN PEPPER & SALT, SWEET CHILLI, LEMON
SMASHED CUCUMBER SALAD, GREEN APPLE, PEANUTS, MINT, COCONUT VINEGAR
POK-POK GREEN PAPAYA SALAD, SNAKE BEANS, TOMATO, PEANUT, TAMARIND, LIME
LARB OF MUSHROOM, MINT, CORIANDER, THAI CHILLI, WOMBOK, CUCUMBER
FRIED CHICKEN WINGS, SZECHUAN PEPPER & SALT, PRIK NAM PLA
STEAMED SCALLOP & SHITAKE DUMPLINGS, SOY & CHILLI
PEKING DUCK SPRING ROLLS, SWEET PLUM SAUCE
STEAMED PORK BUNS, HOUSE CHILLI OIL
STEAMED FIVE SPICE DUCK WONTONS, CHINESE BLACK VINEGAR
KATSU CHICKEN BAO BUNS, SRIRCHA MAYO, PICKLED CARROT, ICEBERG LETTUCE
WHOLE FRIED SNAPPER, SZECHUAN PEPPER & SALT, SWEET CHILLI, PRIK NAM PLA
‘BANG-BANG CHICKEN’, SZECHUAN MAYO, SESAME, SHAVED CUCUMBER, SOBA NOODLES
CRISPY SOFT-SHELL CRAB, THREE-FLAVOUR CARAMEL, APPLE, NAHM JIM, BASIL
THAI GREEN CURRY OF ORGANIC CHICKEN, LEMONGRASS, MUSTARD GREENS, THAI BASIL
PULLED PORK BELLY, GINGER, FRIED PEANUT, CARAMEL, PRAWN CRACKERS
STEAMED JASMINE RICE
FRIES
GF = Gluten Free V = Vegan VG = Vegetarian
WINE LIST
CHAMPAGNE & SPARKLING
Monmousseau ‘Brut Etoile’ NV (Loire Valley, France) 9 / 43
Fresh, clean and crisp with hints of pear, almond and fig provides the perfect aperitif.
Champagne Gosset ‘Extra Brut’ NV (Champagne, France) 99
From the ‘oldest wine house’ in Champagne, founded in 1584. A wonderful partner to both sweet, sour & spicy dishes.
WHITE
Clarence House Chardonnay 2016 (Cambridge, Tasmania) 11 / 49
Great energy and ‘crunch’ with apple, citrus with a backbone of lime zest.
Ministry of Clouds Riesling 2018 (Clare Valley, South Australia) 13 / 55
An awesome ‘dry’ style with plenty of grapefruit, lime, lemon and with hints of jasmine.
Cork Cutters Pinot Grigio 2017 (Marlborough, New Zealand) 9 / 43
Really refreshing. Dry with wonderful minerality coupled with faint honeyed notes and primary flavours of nectarines and apple.
Tappo Sauvignon Blanc 2018 (Marlborough, New Zealand) 12 / 52
Lifted aromatics of citrus and tropical fruits with a grassy, herbaceous edge. Flavours of passionfruit, lemon & lime.
ROSÉ
Chateau Riotor 2017 (Provence, France) 10 / 45
Fresh and intensely flavoured. Delicate red berries on the palate with a crisp, dry and refreshing finish.
RED
Cooter & Cooter Pinot Noir 2018 (Adelaide Hills, South Australia) 11 / 49
An extremely delicious and drinkable soft red wine with a touch of spic
Epsilon ‘Greenock’ Shiraz 2017 (Barossa Valley, South Australia) 9 / 43
Estate grown grapes from a distinguished and slightly elevated vineyard site in Greenock. Bright, juicy & vibrant with hints of chocolate and black cherries.
COCKTAILS
Lychee Martini- Vodka, Lychee Liqueur, Lychee Juice 18
Pink Palace – A Moorish Hotel. A Moreish Sip 22
Thai Mojito - White Rum, Lemongrass, Lime, Thai Basil, Mint 18
We Know You Like It Hot – Our Smoky, Spicy Margarita 22
Aperol Spritz- Aperol, French Bubbles, Soda 14
Mrs. Rodie’s Singapore Sling – Grandma’s Favourite 22
Negroni - Gin, Campari, Vermouth 18
My Thai – A Tiki Classic with a Lucky Twist 22
Whiskey Sour - Bourbon, Lemon Juice, Bitters, Egg White 18
Manhattan- Rye Whiskey, Sweet Red Vermouth, Bitters 18
Cosmo - Vodka, Cointreau, Cranberry, Fresh Lime 18
BANQUET MENU
PRIVATE BANQUET ROOMS. 7 to 14 GUESTS. $75 PER PERSON. ALL DISHES ARE DESIGNED TO BE SHARED, FAMILY-STYLE.
Local Oysters, Chili Nahm Jim GF
Smashed Cucumber Salad, Green Mango, Pickled Mustard Greens, Coconut & Roasted Peanuts GF V VG
Green Papaya Salad, Snake Beans, Roasted Peanuts, Tamarind & Lime GF V VG
Szechuan Salt & Pepper Chicken Wings, Prik Nam Pla Sauce GF
Five-Spice Duck Wontons, Hot Sauce
Peking Duck Spring Rolls, Hoisin
Steamed Pork Buns & Chilli Jam
Khao Soi Curry of Organic Chicken, Egg Noodles, Thai Basil, Pickled Mustard Greens
Fried Soft Shell Crab, Three Flavour Caramel, Kaffir Lime GF
Steamed Jasmine Rice 3
ADD ‘WHOLE FRIED SZECHUAN PEPPER & SALT SNAPPER’ - ADDITIONAL $20 PER GUEST
*ALL DISHES MAY CONTAIN NUTS OR SHELLFISH EVEN IF NOT STATED ON THE MENU