VEGETARIAN
Appetizers
- Japanese Spinach Salad
- Yuzu Parmesan, Miso
- Yamakurage Salad
- Mountain Jelly Lettuce, Landaa Mint Tofu, Onion, Sesame, Soy Dressing
- Sushi Art
- Eryngi and Shiitake Mushrooms, Avocado, Roasted Capsicum, Aubergine
Kebabs & Grilled Dishes
- Paneer Tikka
- with Yoghurt and Masala Marinade
- CHEF’S GREEN THUMB
- Spinach and Cauliflower Seekhs, Potato, Mushroom Skewers
- Served with Homemade Mint, Tomato and Chilli-Coriander Chutneys
- Banana-Wrapped KASUNDI PANEER
- with Yellow Mustard
Curry & Wok
- OPOR SAYUR
- Tempeh, Long Beans, Tofu, Potato, Galangal
- RED MUSHROOM CURRY
- Baby Corn, Snow Peas, Coconut Milk, Thai Chilli
- GAENG KIEW WAN
- Green Curry with Thai Aubergine
Rice & Noodles
- Dum-Baked HYDERABDI VEGETABLE BIRYANI
- Red Capsicum Raita, Chef’s Salad
- KHAO SOI
- Curried Rice Noodles, Mushrooms, Asian Greens
- MEE GORENG
- Egg Noodles, Asian Greens, Sambal Merah
SIDES
- Wok-Fried Choy Sum Leaves
- Garlic, Chilli, Soy
- Wok-Fried Green Asparagus & Landaa Mushrooms
- with Whole Fried Garlic
- Kopi Leaf & Coconut Salad
- Picked Daily From our Garden
- Dal Makhani
- Slow-Cooked Black Lentils
VEGAN
Appetizers
- SOM TAM
- Green Papaya, Beans, Peanuts, Green Mango
- TOM KHA
- Asian Greens, Lemongrass, Galangal
- LANDAA GARDEN TEMPURA
- Daily Picked Vegetables and Leaves
- FLOWER ROLLS
- Green Mango, Papaya, Basil, Crushed Peanuts, Sweet and Sour Chilli
Kebabs & Grills
- VIETNAMESE BURNT AUBERGINE
- Soy, Shallots, Spring Onion
- SIKHAMPURI KEBAB
- Tapioca, Mint, Chilli
Curry & Wok
- KALIO SAYUR
- Pumpkin, Aubergine, Snow Peas, Candle Nut
- MAPO TOFU
- Silken Tofu, Szechuan Peppers
Rice & Noodles
- PAD SEE EW
- Flat Rice Noodles, Tofu, Bean Sprouts, Asparagus, Kale
- LOTUS FRIED RICE
- Imperial Fried Rice, Lotus Seeds, Landaa Garden Veggies
- VIETNAMESE GLASS NOODLES
- Fresh Leaves, Herbs
SIDES
- NASI KUNING
- Pandan Leaves, Turmeric, Coconut
- Steamed Rice
- Jasmine or Basmati
- Tandoori Naan
- Plain or Garlic
- Tandoori Roti
- Plain or Garlic
- Malabari Paratha
- Layered Flatbread
Gluten-Free
Appetizers
- JAPANESE SPINACH SALAD
- Yuzu Parmesan, Miso
- YAMAKURAGE SALAD
- Mountain Jelly Lettuce, Landaa Mint Tofu, Onion, Sesame, Soy Dressing
- FLOWER ROLLS
- Green Mango, Papaya, Basil, Crushed Peanuts, Sweet and Sour Chilli
- SOM TAM
- Green Papaya, Beans, Peanuts, Green Mango
- TOM KHA
- Chicken or Asian Greens, Lemongrass, Galangal
- Vietnamese Fish Patties
- Steamed in Banana Leaf
Kebabs & Grilled Dishes
- Punjabi-Style TANDOORI LAMB CHOPS
- with Landaa Mint Chutney
- Clay pot Oven-Roasted BABY CHICKEN
- Yoghurt, Fenugreek
- BANANA-WRAPPED RAINBOW RUNNER
- HARIYALI PRAWNS
- Spinach, Coriander, Mint, Garam Masala
- RESHMI KEBAB
- Skewered Silken Chicken, Cashews, Cream, Nutmeg
- PANEER TIKKA
- with Yoghurt and Masala Marinade
Curry & Wok
- BUTTER CHICKEN
- Creamy Tomato, Cashews, Fenugreek Leaf
- GAENG KIEW WAN
- Green Curry with Chicken, Prawns or Thai Aubergine
- YAM NUA
- Grilled Angus Sirloin on Spicy Thai Salad
- WOK-FRIED LOBSTER
- Tamarind, Lemongrass, Shallots
- MALDIVIAN FISH CURRY
- Coconut Milk, Turmeric, Pandan Leaves
Rice & Noodles
- Dum-Baked HYDERABADI CHICKEN BIRYANI
- Red Capsicum Raita, Chef’s Salad
- SCALLOP & LOTUS FRIED RICE
- Imperial Fried Rice, Scallop, Lotus Leaf
- VIETNAMESE GLASS NOODLES
- Beef Tenderloin, Fresh Leaves and Herbs
- KHAO SOI GAI
- Curried Rice Noodles, Chicken, Thai Pickles
Sides
- Wok-Fried Choy Sum Leaves
- Garlic, Chilli, Soy
- Wok-Fried Green Asparagus & Landaa Mushrooms
- with Whole Fried Garlic
- Kopi Leaf & Coconut Salad
- Picked Daily From our Garden
- NASI KUNING
- Pandan Leaves, Turmeric, Coconut
- Steamed Rice
- Jasmine or Basmati
- Dal Makhani
- Slow-Cooked Black Lentils