- zucchini, oregano and sumac fritters
- with roasted tomato harissa and minted yogurt 15.5
- salt and lemon pepper calamari
- with a spiced mango sauce, mesclun, pepitas and a costa rican 'lizano' dressing 19.0
- seared kangaroo medallions
- rubbed in 'red desert dust', with queensland blue and desiree smash, and a merlot, blackberry and red onion glaze 26.0
- panfried haloumi
- topped with watermelon, coriander and mint salsa, and chilli oil drizzle 16.5
- coriander lime marinated banana prawns
- rolled in coconut, with a tangy palm sugar dip and green curry rice 23.5
- peanut lacquered duck and shiitake cakes
- with a red radish and snow pea sprout slaw, a glossy shaosing, chilli and sweet soy sauce, and spring roll frizz 22.5
- crispy skinned silken tofu
- in a lemongrass crust, with green papaya salad, and a spicy pumpkin sauce 17.0
- gingered yellow fin tuna
- brushed with chilli jam, with a salad of fragrant asian herbs tossed in nahm jim dressing 21.5
- meatballs of wagyu beef
- with tuscan herbs and smothered in tomato concasse and melted cheddar 22.0
- sweet and sour curried chickpeas
- slow cooked with tomato and tamarind, with fried okra and besan toasts 15.5
- creole soft shell crab
- marinated in thyme, cumin and chilli, with a smoked paprika and sweet corn compote 26.5
- lightly steamed green beans
- dressed with walnut and caper salsa 11.5
- north african chicken roulade
- filled with medjool dates, dried apricots and pistachios, topped with preserved lemon goat's curd and baby broccoli leaves 21.5
- tart of roasted asparagus and dilled onion sofrito
- with shaved romano, sundried tomato and rocket salad 18.0
- pork fillet medallions
- steeped in apple cider, with cinnamon roasted kumara and an aged apple balsamic compote 25.5
- white miso glazed sea scallops
- with chilli and sesame cucumber noodles, and pickled ginger 20.5
- oven baked bell peppers
- filled with lemon scented cous cous, tomato and spiced black eyed peas, and parsley pistou 18.0
- flash fried atlantic salmon
- crusted in toasted fennel seeds, with a water melon rind and citrus pickle, and salad greens tossed in sun dried tomato emulsion 25.5
- kashmiri lamb rump
- seasoned with curry leaf and spice, with a black lentil ragout and baked eggplant and cumin raita 29.0
- crispy new york style crushed chats
- tossed through fresh herbs and seasoned salt 9.5