We cater for all tastes…
While we do not specifically change our menu items, we do have a checklist for menu items for each location that can accommodate some of the more common food allergies and intolerances, such as gluten, dairy, fructose (limited options), items that cause anaphylaxis, vegetarian and vegan.
We respect that this is a part of our community and educate our staff to stay well informed and offer solutions where we can, so have a chat with us when you come in.
See below for a selection from our menu. It does change from time to time and can vary between restaurants.
Mains
Choose 5 Dishes for 2 People to Share – $32pp Lunch | $37pp Dinner
BBQ KING PRAWNS / GUNG YANG
2pc 16
barbecued qld king prawns served with aunty chan’s secret sauce
ASIAN GREENS / PHAT GAI CHOY
14
wok-tossed asian greens with locally grown shiitake mushrooms and secret sauce
GALLOPING HORSES / MA HOR
4pc 15
caramelised duck leg relish with summer sour fruits. a thai classic!
THAI FRIED CHICKEN / PEEK GAI TOD
14
marinated in galangal, chilli and coriander root
STEAMED PORK BUNS / BANH BAO
2pc 15
with pork belly, cucumber, shallots and hoisin sauce
PHUKET CALAMARI / PHAT PHLA MUK
16
wok tossed in a salted, duck egg sauce with snake beans and chinese celery
ROAST DUCK SALAD / YAM PED
16
roast duck and banana blossom salad with rambutan, chilli jam and coconut dressing
MINI VIETNAMESE BAGUETTE / BANH MI CHA CA
2pc 16
filled with sustainably caught local rockling, pickles, paté, dill and kaffir lime mayo
CRYING TIGER / SEUA RONG HAI
16
char-grilled wagyu beef with a spicy citrus dipping sauce
BBQ LAMB RIBS / SII KRONG NUEX
16
mekhong whiskey marinated lamb ribs in a sticky special sauce
STICKY PORK BELLY / MUU KROB
16
twice cooked pork in a tamarind caramel sauce, topped with a fragrant herb salad
WOK-TOSSED SQUID / PAD PED PLAHMUK
16
wok tossed calamari in a southern style dry red curry with green peppercorns and ‘krachai’ ginger
CRISPY BARRAMUNDI / YAM PLA FOO
16
tapioca dusted barramundi with a green apple and roast cashew salad and nahm jim dressing
TUNA CRACKER / GOHU IKAN
2pc 16
balinese sashimi tuna and lemongrass salad on rice wafers with squid ink emulsion
SOFT SHELL CRAB SALAD / YAM BPUU TAWT
16
crispy soft shell crab with a green mango salad, chilli, coconut and herbs
BALINESE STEAMED DUCK / BEBEK BETUTU
17
duck steamed in spice paste with snow pea salad, macadamias and sesame dressing
VIETNAMESE BAGUETTE / BAHN MI
2pc / 16
with crispy whole local king prawns, foie gras paté, pickles, chilli and coriander
LOBSTER DUMPLINGS / KHANOM JEEB
4pc / 16
filled with lobster, pork, ginger and chives with chilli black bean sauce
CRISPY PORK FRITTERS / LAAP MUU THAUT
4pc / 15
fried pork fritters with roasted rice powder, herbs and lettuce cups
COCONUT SNAPPER CEVICHE / KOI PLA
17
citrus cured local snapper with pomelo, coconut and chilli. served with crispy wonton crackers
BURMESE TEA LEAF SALAD / LAHPET THOKE
16
pickled tea leaf, crunchy bits, local tomatoes, wombok, peanuts and roast garlic dressing
THAI BBQ CHICKEN / GAI YANG
16
marinated in soy, lemongrass, and chilli. served with nahm jim jaew
THAI CEVICHE / KOI PLA
16
lime cured, south australian sashimi grade kingfish with herbs, chilli and shallots
Vegan
BETEL LEAF
15
topped with a young jackfruit relish and grilled fresh coconut
MA HOR
4pc 14
caramelised mock pork and peanuts with sour summer fruits. a thai classic!
MINI BANH MI
2pc 15
mini sweet vietnamese baguettes with mock duck, pickles, coriander and sriracha mayo
BANANA BLOSSOM SALAD
16
fresh banana blossom salad with chilli jam and coconut dressing, vegan crispy duck and herbs
EGGPLANT CEVICHE
15
with asian eggplant and a chilli herb salsa with smoked eggplant sauce
MUSHROOM SALAD
15
wild asian mushrooms with ground jasmine rice, herbs, chilli and lettuce cups
CRISPY BARRAMUNDI
17
tapioca dusted faux barramundi with a green apple and roast cashew salad
STEAMED BUNS
2pc 15
filled with crispy vegan bbq pork, hoisin, cucumber and spring onion
TEMPURA EGGPLANT SALAD
15
tempura eggplant with a green mango salad, chilli, coconut and herbs
SALT & PEPPER BANANA BLOSSOM
15
with coconut-chilli dressing
BURMESE TEA LEAF SALAD
16
pickled tea leaf, crunchy bits, local tomatoes, wombok, peanuts and roast garlic dressing
ASIAN GREENS
14
wok-tossed asian greens with seasonal vegetables in black vinegar and soy
TEMPURA BUNS
15
filled with tempura eggplant, cucumber and spicy vegan mayonnaise
Cocktails
Cocktail list may vary between restaurants
SEASONAL BELLINI
13
ask waitstaff about today’s creation
SOUTH EAST SIDE
18
bacardi oro rum, lime, mint, thai basil and kaffir lime
LEMONGRASS TOM COLLINS
18
lemongrass infused gin with cucumber. topped with soda
THAI SANGRIA
13
pineapple, mango, orange, thai herbs and white wine
VIETNAMESE ESPRESSO MARTINI
18
eristoff vodka, espresso, condensed milk and burnt cinnamon
CHIANG MAI BLOODY MARY
18
eristoff vodka, lemon, spicy chiang mai relish, togarashi salt and tomato
A GREAT LEAP FORWARD
18
lychee liqueur, eristoff vodka, mint and lime, topped with ginger beer
BOB ZOMBIE
24
rum, rum and more rum, with fresh pineapple and fiery lime
RICE PAPER SPRITZER
14
choya plum wine, elderflower, cucucmber, prosecco, soda, mint
DON’T YUZU WANT ME
14
east london dry gin, capi yuzu soda, kaffir lime, lemon, peychaud’s bitters
TOMMY’S PEPPERITA
18
cazadores blanco tequila, capsicum, lemon, agave, spiced salt, firewater bitters
UP TO MY HIGHBALLS
18
dewars white label scotch whiskey, sour plum, lemon, cloudy apple, soda, szechuan pepper
PANDAN COLADA
21
bacardi blanco rum, coconut cream, pandan, pineapple, lemon, cassia bark, over the top tiki garnish
