Takeaway Menu

SMALL PLATES

Tempura seaweed, black bean dressing 6

House-marinated mixed mushrooms 6

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

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

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

Beetroot tartare with sweet potato crisps – 13.5

Kale and salt bush gyoza served with a citrus drizzle 13.5

Edamame and coconut moneybags 13.5

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

MEDIUM PLATES

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

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

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

Grilled celeriac, cauliflower puree, walnuts, pomegranate, finished with a braised fennel, coriander and shallot salsa – 17.5

LARGE PLATES

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

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

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

Baked eggplant with Moroccan spiced tomato relish, Jerusalem artichoke salsa and pomegranate molasses 18.5

Eryngii and oyster mushrooms layered with cauliflower puree, shredded zucchini and fresh pasta, finished with basil vinaigrette and toasted pistachios 19.5

DESSERTS

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