Lunch / Dinner Menu


*A four course $40 per head banquet menu is available for groups of 4 or more *


House-marinated mixed mushrooms – 7

Tempura seaweed, black bean seasoning – 7

Mixed leaf salad, shredded radish, cherry tomatoes with sesame dressing – 9.5

Mini Vietnamese pancakes – chilli radish, crispy tofu skin, king mushroom, fresh herbs, blood plum sauce – 13.5

Spring greens of morning glory and green beans wok-fried with chilli and garlic – 13.5

Steamed leek and ginger dumplings with plum sauce – 13.5

Beetroot tartare with sweet potato crisps – 14.5

Kale and salt bush gyoza served with a citrus drizzle – 14.5

Edamame and coconut moneybags – 14.5

BBQ eringi mushrooms on shiso leaves – chilli-pickled cucumber, coriander, mint – 14.5


Cajun-spiced potato and chickpea croquettes served with zucchini scrolls, beetroot and onion jam and seeded mustard – 15.5

Korean fried broccolini – sticky sour chilli sauce, toasted coconut and crushed almond – 15.5

San choy bow – five spice tofu, oyster mushrooms, lotus root, beans, baby corn, lily flowers, peanuts and coriander – 16.5

Fried zucchini wrapped in shredded filo pastry, served on wilted spinach and tom yum sauce and finished with tomato salsa – 17.5

Crispy wasabi cauliflower, basil and spinach compote, kimchi and alfalfa sprouts – 18.5

Grilled celeriac, cauliflower puree, walnuts, pomegranate, finished with a braised fennel, coriander and shallot salsa – 18.5

Zucchini flowers filled with a beetroot and truffle oil cream, served with wasabi mayo and Dijon mustard dressing and an apple and walnut salad – 20.5


Crispy tofu with green papaya, Asian herbs and toasted peanut salad – 17.5

Naan pocket with crispy enoki mushrooms and marinated tofu, pickled cabbage, lettuce, fresh herbs and aioli served with beer battered fries and hot salsa – 17.5

Roast capsicums stuffed with fermented cashew cream, almond slivers and sultanas finished with a semi-dried tomato salsa and watercress – 19.5

Baked eggplant with Moroccan spiced tomato relish, Jerusalem artichoke salsa and pomegranate molasses – 19.5

Salted eggplant and asparagus bar pizza with roasted shallots, beetroot cream, fried leeks cauliflower and braised fennel – 19.5

Eryngii and oyster mushrooms layered with cauliflower puree, shredded zucchini and fresh pasta, finished with basil vinaigrette and toasted pistachios – 20.5


Pavlova with passion fruit, berry coulis and fresh berries – 14.5

Davidson Plum and persimmon crumble with coconut ice cream – 14.5

Warm chocolate lava cake with fresh berries and caramel sauce – 14.5

Sticky date and banana pudding with salted caramel sauce and coconut ice cream – 14.5