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Live Fine De Claire Oysters, France

6 oyster for 31 or 12 oyster for 55

Served with furikake, ginger and garlic shoots dressing.

Jumbo Lump Crab Cake With Tarragon

With a luscious mustard, tartar sauce filling.

Buffalo milk mozzarella, toasted vine tomatoes, honey, cashews, black sesame seeds and salted fish with house-made focaccia.

Crispy Fish Skin With Guacamole

Feta Cheese Salad

Japanese cucumber, cherry tomatoes, white anchovies and white vinegar.

Kale & Nuts Salad

Lamb Empanada With Green Curry

Served with a Greek yoghurt and cilantro dip.

Beefy Tomato Soup

With beef bone marrow, bone stock, tendon, tomatoes and sour cream.

Served with mantou with filling of the day.

Muddy Mushroom Soup (Contains Pork)

With pork bone stock and pork cartilage.

Served with mantou with filling of the day.

Mochi Garlic Bread

Hand-made in-house, small batch, limited servings.

MB6/7, 350 days grain-fed wagyu rib-eye wet-cured for up to 2 weeks.
Served with savoury brown sauce or truffle black sesame sauce.
(Extra 30 minute wait.)

MB3+, 60 month old cattle (over twice the age of regular cattle) for greater flavour. Wet-cured for at least a week, with a spiced dry rub of star anise, pepper and salt.
(Recommended at medium-rare.)

Australian Sanchoku Wagyu Rib-Eye (400g)

MB4/5, 350 days grain-fed wagyu rib-eye wet-cured for up to a week and served with truffle black sesame sauce.

Australian Bass Strait Rib-Eye (200g)

MB3+, 100% grass-fed rib-eye, served with savoury black sauce and matchstick fries.

Break-Up Steak (300g)

Highly marbled Australian rib-eye served with sauteed onions.

Australian Sanchoku Wagyu Rib Fingers (300g)

MB4/5, 350 days grain-fed wagyu rib fingers Served with roasted garlic, contains more sinew.
(Recommended at medium.)

Australian Galiciana Vintage Boneless Striploin (300g)

MB3+, 60 month old cattle (over twice the age of regular cattle) for greater flavour, wet-cured for 2 days, with a spiced dry rub of star anise, pepper and salt, served with grilled cauliflower. (Recommended at medium-rare.)

Australian Galiciana Vintage Bone-in Striploin (500g)

MB3+, 60 month old cattle (over twice the age of regular cattle) for greater flavour,with hot oil wash, Wet-cured for 2 days, in Thai Moo Ping marinade. (Recommended at medium-rare.)

Coffee Stout Striploin (300g)

Highly marbled Australian Striploin Served with sauteed onions.

Australian Bass Strait Rump Cap (300g)

MB3+, 100% grass-fed rump cap served with chimichurri and smashed potatoes. (Recommended at medium-rare.)

Spanish Moralejo Milk-Fed Lamb Leg in Savoury Stock Reduction

Served with spinach mash.

Mommy’s Roast Chicken

Whole roast spring chicken with sweet turnips, crispy chicken skin and compound mayo dip.

Very spicy paella with socarrat, smoked sweet paprika, cayenne pepper and seafood stock with pan-seared Chilean seabass.

Concentrated lobster stock, HPP lobster meat and Japanese scallops.

Salmon Carbonara

Angel hair pasta, 5 days brined Atlantic salmon with blackened skin, ikura and fava beans. (Without cheese or bacon.)

Clammy Addiction (Contains Pork)

Angel hair pasta, white prawns, clams and bacon in an addictive sauce.

Punchy Pesto Seafood Cold Pasta

Rigatoni, tiger prawns, clams and baby squid.

Caramel Carnivore (Contains Pork)

Angel hair pasta, onions caramelised over 3 hours in a tangy balsamic vinegar sauce and pork shoulder meatballs.

Baconised Tomato Pasta (Contains Pork)

Rigatoni, herbed pork shoulder meatballs, served in parchment.

Mac & Cheese (Contains Pork)

Chilli con Carne Lasagna

Spicy house-made sauce, cheeses, diced beef brisket and beef tendon.

Stout Stew

With house-made oyster sauce.

Deep-Fried Seafood

Spanish mackerel, baby squid and soft-shell crab in flavoured oil dressing

Tiger Prawn Gambas al Ajillo (8 Pieces)

Black Mussels in white wine/beer (Alcoholic)

Otah-Otah

Shrimp, Spanish mackerel, coconut milk, local herbs and spices.

US Asparagus With Scallops

With Dijon mustard cream dressing.

Baby Carrots In Maple Syrup Glaze & Pistachios

Cheesy Creamed Spinach & Toasted Pine Nuts

Baked Beans, Onsen Egg & Pickled Jalapeños

Paella Pocket

Chicken, garlic and oregano in folded crispy paella rice.

Italian Meatball

Beef brisket, lamb, marinara sauce and spinach.

Rice Paper Beef Roll

Chorizo with Tomato Sauce (Contains Pork)

With runny egg and breadroll.

Molasses Smoked Bacon (Contains Pork)

Onion Tart

Caramelised French banana shallots with house-aged balsamic vinegar in butter puff pastry with red capsicum coulis.

Three-Hour Mushrooms

Caramelised over 3 hours until chewy and nutty, with silver onions.

Classic Mashed Potatoes

Add 14 to upgrade to Pommes aligot with Swiss Gruyere, cream, seasoning, vegetables and mash. (All based on chef’s choices.)

Straight Cut Salt & Pepper Fries

Add 7 to upgrade to fries with bottarga, Parmigiano Reggiano, truffle oil and cured egg yolk (Served with house-aged balsamic vinegar.)

Broccoli Cheddar Croqueties

Basque Cheesecake

With kiwi coulis and Biscoff cookie base.

Tiramisu (Alcoholic)

Rich and dense, with stewed cherries.

Classic Creme Brulee

Teacup Brownie with Ice-Cream of the Day

Vanilla Souffle

With chocolate ice-cream. (Extra 15 minutes wait.)

Fruts made fizzy from pressurised CO2.