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