Takeaway Menu

SMALL PLATES

Tempura seaweed, black bean dressing 6

Mixed leaf salad, shredded radish, cherry tomatoes with sesame dressing 8.5

House-marinated mixed mushrooms 6

Beetroot tartare with sweet potato crisps – 13.5

Kale and salt bush gyoza served with a citrus drizzle 13.5

Mini Vietnamese pancakes – chilli radish, crispy tofu skin, king mushroom, fresh herbs, blood plum sauce – 12.5

Edamame and coconut moneybags 13.5

Spring greens of morning glory and green beans wok-fried with chilli and garlic 12.5

Steamed leek and ginger dumplings with plum sauce – 12.5

BBQ eringi mushrooms on shiso leaves – chilli-pickled cucumber, coriander, mint – 13.5

MEDIUM PLATES

Fried zucchini wrapped in shredded filo pastry, served on wilted spinach and tom yum sauce and finished with tomato salsa – 16.5

Cajun-spiced potato and chickpea croquettes served with zucchini scrolls, beetroot and onion jam and seeded mustard 14.5

Korean fried broccolini – sticky sour chilli sauce, toasted coconut and crushed almond 14.5

Zucchini flowers filled with a beetroot and truffle oil cream, served with wasabi mayo and Dijon mustard dressing and an apple and walnut salad 14.5

San choy bow – five spice tofu, oyster mushrooms, lotus root, beans, baby corn, lily flowers, peanuts and coriander – 15.5

Crispy wasabi cauliflower, basil and spinach compote, kimchi and alfalfa sprouts 17.5

Char siu radish served on pumpkin purée and sautéed kale topped with tapioca crisps – 16.5

LARGE PLATES

Roast capsicums stuffed with fermented cashew cream, almond slivers and sultanas finished with a semi-dried tomato salsa and watercress – 18.5

Crispy tofu with green papaya, Asian herbs and toasted peanut salad – 16.5

Eggplant involtini filled with spinach, basil and house made vegan mozzarella served with phrik khing sambal and roti – 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 – 16.5

Ravioli filled with white beans, smoked turnip and saltbush served on corn puree and crispy sage – 17.5

DESSERTS

Meringue shards with fresh berries and berry coulis – 13.5

Warm chocolate lava cake with fresh berries and caramel sauce – 13.5

Sticky date and banana pudding with salted caramel sauce and coconut ice cream – 13.5