APPETIZERS
- POPCORN ROCK PRAWNS (G, E, CT, C, SO2)
- Sweet and Sour Sauce, Shiso
- GRILLED SCALLOPS (G, D, SF, C, S)
- Miso Brown Butter Sauce, Celeriac Purée
- MALA PANKO SOFTSHELL CRAB (G, E, CT)
- Fresh Chilli, Garlic, Sichuan Pepper, Spring Onion
- VEGETABLE TEMPURA (G, E, S, V)
- Mushrooms, Aubergine, Kabocha Pumpkin, Pimiento Padron, Sweet Potato, Shiso Leaf
STEAM UP
- CHICKEN AND LOBSTER SIU MAI (G, E, CT, D, SM, S)
- Chicken and Lobster in Wonton Pastry, Sambal Mayonnaise
- DUCK AND MUSHROOM BUN (G, SM, SO)
- Duck, Mushroom Trio, Sichuan Pepper, Hoisin Sauce
- HAR GAO (G, CT, SM, S)
- Steamed Prawn and Truffle Dumplings, Soy Sauce
- XIAO LONG BAO (G, SM, P, S)
- Seasoned Pork and Spring Onion Steamed Dumplings, Ginger Soy Sauce
- VEGETABLE CRYSTAL DUMPLING (G, SM, S, V)
- Bok Choy, Mushrooms, Carrot, Spicy Soy Sauce
- DIM SUM DISCOVERY (G, CT, SM, P, D, S)
- Tasting selection of each of our five dim sum creations
COMFORT BOWL
- PRAWN KHAO SOI (G, CT, E)
- Northern Thai Yellow Curry and Coconut Broth, Prawns, Flat Egg Noodles, Crispy Noodles, Fresh Herbs, Lime
- TAN TAN MEN (G, SM, E, PN, S)
- Chicken Broth, Ramen Noodles, Soy-Marinated Egg, Peanuts, Soybeans, Lao Gan Ma Chilli Crisp, Spring Onion, Nori, Sesame
- TOM KHA (V)
- Thai Coconut Soup with Galangal, Lemongrass, Lime, Thai Basil, Baby Mushrooms and Fresh Coriander
SUGGESTED BEVERAGE PAIRING
- FUGU
- Sake, Melon, Honey, Matcha, Lime, Lavender
- BE COOL
- Rose Vermouth, Hibiscus Tea
- ASAHI
- Japanese Beer
- BOTTLED SPARKLING SAKE
- Hana Awaka (250 ml)
- Fukuju Awasaki (300 ml)
- BOTTLED JUMMAI SAKE
- Hakutsura Draft (300 ml)
- Heavensake Junmai 12 (720 ml)
- BOTTLED JUMMAI GINJO SAKE
- Shiokawa Fisherman Sokujo (300 ml)
- Shirataki Jozen, Jukusei Ginjo Pink (300 ml)
- Tokusen Kuromatsu (300 ml)
- Tamanohikari Classic Junmai Ginjo (300 ml)
- Isake Classic Junmai Ginjo (720 ml)
- Amabuki Omachi Junmai Ginjo (720 ml)
SUSHI, SASHIMI & MAKI
- HURAA PLATTER (12 slices) (F, S)
- Chef’s Selection of Sashimi Yellowfin Tuna, Reef Fish, Salmon and Hamachi
- Served with Edamame
- SPIDER ROLL (G, E, CT, MI, F, S)
- Softshell Crab Tempura, Lettuce, Avocado, Tobiko, Wasabi, Spicy Mayonnaise
- CALIFORNIA MAKI (CT, F, S)
- Crabmeat, Cucumber, Avocado, Red Tobiko
- WHITE REEF FISH USUZUKURI (G, F, S)
- Thinly Sliced White Reef Fish, Ponzu and Truffle Sauce
- TUNA TATAKI (G, SM, F, S)
- Lightly Seared Maldivian Tuna, Soy and Sesame Marinade, Yuzu Ponzu
- SALMON & AVOCADO FUTOMAKI (F, S)
- Salmon Tartare, Avocado, Pickled Yellow Radish, Cucumber
- SPICY TUNA FUTOMAKI (F, SM, M, E, D, S)
- Maldivian Yellowfin Tuna Tartare, Togarashi, Kewpie Mayonnaise, Chives, Pickled Yellow Radish, Cucumber
NIGIRI
- Wagyu Tartare (S)
- Uni (CT, S)
- Unagi (F, S)
- Scallop (SF, S)
- Hamachi (F, S)
- Reef Fish (F, S)
- Salmon (F, S)
- Tuna (F, S)
WOK
- KUNG PAO LOBSTER (G, CT, PN, S)
- Peanuts, Dry Red Chilli, Sweet Soy Sauce, Rice Vinegar
- BLACK PEPPER PRAWNS (G, CT, D, S)
- Stir-Fried Prawns, Garlic, Spring Onion, Capsicum, Black Pepper Sauce
- THAI STIR-FRIED WAGYU BEEF (G, SF, D, S)
- Chinese Aubergine, Chili, Garlic, Holy Basil, Capsicum, Oyster Sauce
- SZECHUAN STIR-FRIED CHICKEN (G, N, S)
- Chicken Thigh, Cashews, Capsicum, Szechuan Peppercorns
- SINGAPORE NOODLES (G, D, PN, SM, S, M, CT, E, SO2)
- Chicken, Prawns, Chinese Cabbage, Bok Choy, Chives, Bean Sprouts
STONE POT
- WAGYU BEEF RICE (G, CT, S)
- Wagyu Rib, Garlic Rice, Shiitake Mushroom, Chives, Bok Choy Sprouts, Spring Onion, Beef Jus, XO Sauce
- YANGZHOU DUCK & PRAWN FRIED RICE (G, CT, E, S)
- Magret Duck, Prawns, Egg, Green Beans, Soybeans, Chili Flakes, Spring Onion, Carrot, Five Spices
- BUTA-DON (G, P, SM, S)
- Slow-Cooked Pork Belly Rice Bowl, Spring Onion, Pickled Ginger, Sesame Seeds
ROBATAYAKI
- BLACK COD (G, A, F, S)
- Yellow Den Miso Glaze, Ginger Sprouts
- SALMON TSUKUNE (G, SM, F, E, S)
- Yakitori-Style Salmon Meatball, Spring Onion, Soy, Shiso, Shichimi Togarashi
- CHICKEN TSUKUNE (G, SM, E, S)
- Yakitori-Style Chicken Meatball, Spring Onion, Soy, Shichimi Togarashi
- YAKINIKU (G, S)
- Premium beef cuts to cook on robata flame
- Miyazaki A5 Wagyu Rib-Eye (100 g)
- Australian Wagyu Rib-Eye (120 g)
- Angus Tenderloin (140 g)
SIDES
- KING OYSTER MUSHROOMS (SM, S, V)
- Soy Sauce, Spring Onion
- SEASONAL ASPARAGUS (E, D, V)
- Truffle Sabayon, Pickled Shallot
- CHARRED CORN RIBS (D, S, V)
- with Miso Butter
- Hijiki Rice (G, SM, S, V)
- Edamame, Carrot, Mirin
- SZECHUAN AUBERGINE (G, S, V)
- with Sichuan Bean Sauce
- CELERY KINPIRA (SM, S, V)
- Puffed Tofu, Sesame Oil, Shichimi, Togarashi
- KANTEN SALAD
- Roasted Chicken, Agar Strips, Green Leaves, Carrot, Edamame, Wakame, Sweet Rice Vinegar Sauce
- Jasmine Rice
DESSERT
- MATCHA MILLE Crêpe CAKE (D, E, G)
- Diplomat Cream Filling, Strawberry Compote
- CHOCOLATE NAMELAKA (D, E, G)
- Chocolate Mousse, Crème Anglaise
- *COCONUT & PANDAN CRÈME brûlée (D, E, G, VG)
- with Blueberry Compote
- DEEP-FRIED GELATO (G, N, D, E)
- Caramelized Banana, Chantilly Cream, Butterscotch Sauce
- MANGO & SAGO PUDDING (D, E)
- Coconut Gelato, Mango Pearls
- GELATO (D, E, G, N)
- Miso Caramel, Thai Tea, Matcha and Oreo, Vanilla, Chocolate, Strawberry, Pistachio, Cookie Dough
- SORBETTO
- Lemon, Raspberry, Strawberry, Passion Fruit, Mango Chilli
AFTER-DINNER DRINKS
- ESPRESSO MARTINI
- Espresso, Kahlua, Vodka, Vanilla
- GORILLA OLD-FASHIONED
- Aged Rum, Banana, Liquor, Brown Sugar, Angostura Bitters
- IRISH COLD BREW
- Irish Whisky, Coffee, Brown Sugar
(CT) Crustacean, (D) Dairy, (E) Egg, (G), (SF) Shellfish, (M) Mustard, (N) Nuts, (PN) Peanuts, (SM) Sesame, (S) Soy, (SO2) Sulfites, (V) Vegan, (VG) Vegetarian
Please inform your server of any dietary preferences or food allergies. Items denoted with * can be made vegan.