Glassy noodles, carrot, green onion, and cabbage wrapped and deep fried until crispy. Served with sweet-hot sauce

Eggplant is roasted and topped with red pesto, feta cheese, sourdough croutons, herbed oil, chili oil, and fresh parsley

Beetroot hummus topped with fried chickpeas, olives, and almond dukkah. Served with pita bread

Sweet watermelon and cucumber ribbons with tangy feta cheese and watercress

Beef and pork meatballs simmered in spicy tomato sauce and served with toasted sourdough

Spiced and crispy-fried pork belly, served with a mojo sauce of capsicum, garlic, cumin, and paprika

Mini-buns piled with coleslaw, spicy aioli, house-made BBQ sauce, and your choice of meat

Crispy fried potatoes served with ketchup or mayo

Bright and refreshing cold tomato soup served with a focaccia cracker with sun-dried tomato and veggie picadillo

Corn, coconut milk, and miso blended with a touch of onion, garlic, chili oil, and celery for a thick and rich soup

Red, ripe tomatoes accented with green, unripe tomatoes for a bright and refreshing salad. Tossed with grilled lemon vinaigrette, pickled red onion, fresh mint, and fried shallot

Spicy rucola dressed with tangy herb-yogurt sauce and nori vinaigrette, then topped with beetroot, mango, cucumber, and almond dukkah

Fresh kale tossed with house-made dressing, grilled croutons, grilled chicken, cherry tomatoes, and parmesan

Chicken sautéed in a sauce of garlic, soy sauce, sesame seeds, and brown sugar. Served with rice, cucumber, carrot, red cabbage, chilies, and peanuts

Lemongrass, shallot, and garlic braised pork with udon noodles, carrot, cucumber, and red cabbage

Chickpeas, cherry tomatoes, chilies, garlic, and Indian spices are cooked confit until tender and aromatic. Served with paneer over couscous with a cooling yogurt-cilantro sauce

Australian wagyu beef on a brioche bun with cheddar cheese, lettuce, tomato, onion, and special sauce. Served with fries or a salad

Beef braised in a spicy consommé of chipotle chilies, ancho chilies, paprika, tomato, and garlic, then served in a tortilla with cheese and onion. Served with corn salad and sour cream

Chicken thighs are marinated in yogurt and spices then grilled with paprika and onions. Served atop flatbread with herbed yogurt and spicy, smoky vegetable sauce

Elbow macaroni cooked al dente and mixed with cheese and truffle oil

Half spring chicken is smoked and served with green-peppercorn demi-glace, chili butter, carrot puree and crispy potato threads

Slow cooked pork ribs are topped house-made BBQ sauce and served with mashed potatoes and sautéed vegetables

400 gr of Australian lamb shank is slowly braised in a thick and savory rendang-inspired sauce. Served with urap—an Indonesian salad of steamed vegetables and coconut

200 gr extra thick-cut USDA prime tenderloin topped with herbed butter and served with potatoes anna and sautéed vegetables

Thick-cut USDA strip streak rubbed with ground coffee and coriander seed, then grilled over fire. Served with mashed potatoes and sautéed vegetables

Glassy noodles, carrot, green onion, and cabbage wrapped and deep fried until crispy. Served with sweet-hot sauce

Eggplant is roasted and topped with red pesto, feta cheese, sourdough croutons, herbed oil, chili oil, and fresh parsley

Beetroot hummus topped with fried chickpeas, olives, and almond dukkah. Served with pita bread

Sweet watermelon and cucumber ribbons with tangy feta cheese and watercress

Beef and pork meatballs simmered in spicy tomato sauce and served with toasted sourdough

Spiced and crispy-fried pork belly, served with a mojo sauce of capsicum, garlic, cumin, and paprika

Mini-buns piled with coleslaw, spicy aioli, house-made BBQ sauce, and your choice of meat

Crispy fried potatoes served with ketchup or mayo

Gazpacho 55 Bright and refreshing cold tomato soup served with a focaccia cracker with sun-dried tomato and veggie picadillo

Corn, coconut milk, and miso blended with a touch of onion, garlic, chili oil, and celery for a thick and rich soup

Red, ripe tomatoes accented with green, unripe tomatoes for a bright and refreshing salad. Tossed with grilled lemon vinaigrette, pickled red onion, fresh mint, and fried shallot

Spicy rucola dressed with tangy herb-yogurt sauce and nori vinaigrette, then topped with beetroot, mango, cucumber, and almond dukkah

Fresh kale tossed with house-made dressing, grilled croutons, grilled chicken, cherry tomatoes, and parmesan

Thai curry of turmeric, shallots, ginger, garlic, coriander, and coconut milk served with egg noodles, bean sprouts, red onion, steamed local spinach, and lime

Chicken sautéed in a sauce of garlic, soy sauce, sesame seeds, and brown sugar. Served with rice, cucumber, carrot, red cabbage, chilies, and peanuts

Lemongrass, shallot, and garlic braised pork with udon noodles, carrot, cucumber, and red cabbage

Australian wagyu beef on a brioche bun with cheddar cheese, lettuce, tomato, onion, and special sauce. Served with fries or a salad

Breaded and fried chicken breast on a brioche bun with coleslaw and spicy aioli. Served with fries or a salad

Chicken thighs are marinated in yogurt and spices then grilled with paprika and onions. Served atop flatbread with herbed yogurt and spicy, smoky vegetable sauce

Chickpeas, cherry tomatoes, chilies, garlic, and Indian spices are cooked confit until tender and aromatic. Served with paneer over couscous with a cooling yogurt-cilantro sauce

Elbow macaroni cooked al dente and mixed with cheese and truffle oil

Beef braised in a spicy consommé of chipotle chillies, ancho chilies, paprika, tomato, and garlic, then served in a tortilla with cheese and onion. Served with corn salad and sour cream

Slow cooked pork ribs / house-made BBQ sauce / mashed potatoes / sautéed vegetables

Glassy noodles, carrot, green onion, and cabbage wrapped and deep fried until crispy. Served with sweet-hot sauce

Beetroot hummus topped with fried chickpeas, olives, and almond dukkah. Served with pita bread

Sweet watermelon and cucumber ribbons with tangy feta cheese and watercress

Eggplant is roasted and topped with red pesto, feta cheese, sourdough croutons, herbed oil, chili oil, and fresh parsley

Mini-buns piled with coleslaw, spicy aioli, house-made BBQ sauce, and tofu and tempe

Crispy fried potatoes served with ketchup or mayo

Bright and refreshing cold tomato soup served with a focaccia cracker with sun-dried tomato and veggie picadillo

Sweet Corn & Miso Bisque VEGAN 65 Corn, coconut milk, and miso blended with a touch of onion, garlic, chili oil, and celery for a thick and rich soup

Red, ripe tomatoes accented with green, unripe tomatoes for a bright and refreshing salad. Tossed with grilled lemon vinaigrette, pickled red onion, fresh mint, and fried shallot

Fresh kale tossed with house-made caesar dressing, grilled croutons, tofu and tempe, cherry tomatoes, and parmesan

Rucola Salad with Beet & Mango 115 Spicy rucola dressed with tangy herb-yogurt sauce and nori vinaigrette, then topped with beetroot, mango, cucumber, and almond dukkah

Tofu and tempe marinated in garlic, soy sauce, sesame seeds, and brown sugar. Served with rice, cucumber, carrot, red cabbage, chilies, and peanuts

Tempe wrapped in a tortilla with cherry tomatoes, cucumber, red onion, and garlic-tahini sauce. Served with fries or green salad

Chickpeas, cherry tomatoes, chilies, garlic, and Indian spices are cooked confit until tender and aromatic. Served with paneer over couscous with a cooling yogurt-cilantro sauce

Elbow macaroni cooked al dente and mixed with cheese and truffle oil

Fried tofu / crumbled tempe / soy, garlic, honey sauce / rice / cucumber / radish / carrot / red chili / peanuts