Signature Menu
STARTERS
Bao (G)(L)
Pulled duroc pork, Chinese cabbage,
chipotle, carrot, sesame and coriander
Can also be made vegetarian
Spring Roll (G)(L)
Braised brisket, spring cabbage, coriander,
mushrooms, chuchum mayo and ponzu
Can also be made vegetarian
MAIN
A trip with the pig to Indochina (G) (L)
Duroc pork confit, a variation of onions,
chive capers and BBQ sauce.
SWEETS
Petit fours (G)(L)(N)
295.-
Snacks & Starters
Oysters Deluxe (G) 125.-
3. One of each.
Champagne // Goma/apple // Nuoc cham
Spring Rolls (G)(L) 105.-
Braised brisket, spring cabbage,
mushrooms, chuchum mayo
and ponzu. Can also be made vegetarian
Bao (G)(L) 75.-
One with kimchii and one with pulled
duroc pork. Both are served with
Chinese cabbage, chipotle, carrot, sesame
and coriander Can also be made vegetarian
Beef Tartare (G)(L) 135.-
Steak tartare, pickled shiitake mushrooms,
smoked marrow and grated cheese
Mains
Halibut (G)(L)(N) 195.-
Stuffed Halibut with coconutmilk and
kimchii, served with white and
green asparagus and a
dashi-sauce with cashew and trout roe.
We recommend rice as a side 40.-
Poke Bowl (G)(N) 175.-
Salmon, chuchum rice, edamame,
peanuts, pickled red onion, mango,
avocado and summer herbs
Can also be made vegetarian
A trip with the pig to Indochina 165.-
Duroc pork confit, a variation of
onions, chive capers and BBQ sauce.
Served with rice
panpan Hotdog (G)(L) 185.-
Duroc pork sausage with red curry,
green shore crab, crab salad, red onion
and coriander. Served with fries
Dessert
Coconut (G)(L) 75.-
Almond-coconut cake, white chocolate
mousse, roasted coconut, yuzu coulis,
yuzu sorbet and airy coconut cream
Petit Fours (G)(L)(N) 55.-
Three homemade chocolate