Our menu

Roasted vegetables, greens, and citrus dressing.

Six golden dumplings with ginger and soy dipping sauce.

A warming broth with mushrooms, spring onion, and tofu.

Ginger chicken, crunchy vegetables, and sesame sauce.

Pan-seared prawns with garlic, chili, and lime.

Cool cucumber, toasted sesame, and a light rice-vinegar dressing.

Our seasonal kitchen plate with fresh herbs and a house sauce.

Grilled beef, roasted potatoes, and a black-pepper sauce.

Glazed chicken, steamed rice, broccoli, and pickled vegetables.

Salmon with miso glaze, jasmine rice, and seasonal greens.

Crispy tofu, sesame vegetables, and ginger rice.

Pasta with sautéed mushrooms, cream, and parmesan.

Slow-simmered beef broth, wheat noodles, and chili oil.

Hand-cut noodles tossed with lamb, cabbage, and carrots.

Seasonal vegetables in a coconut curry with jasmine rice.

Wok-fried rice, vegetarian kimchi, spring onion, and a fried egg.

A bowl of fragrant steamed jasmine rice.

Crisp roasted potatoes with garlic butter and parsley.

Tender broccoli tossed with sesame and a light soy dressing.

A small bowl of seasonal pickled vegetables.

Golden sweet potato fries with a tangy dipping sauce.

Mixed greens, tomato, cucumber, and citrus vinaigrette.

Creamy baked cheesecake with a caramelized top.

A warm dark-chocolate brownie with vanilla ice cream.

Silky matcha cream with a berry compote.

Warm apple, cinnamon, and a buttery oat crumble.

Two scoops of vanilla bean ice cream.

A fresh selection of seasonal fruit.

Locally roasted beans. Choose a long black or filter coffee.

A double espresso with silky steamed milk.

Espresso, cold milk, and ice.

Ceremonial-style matcha with steamed milk.

Fresh lemon, orange, ginger, and sparkling water.

House-brewed tea with berry syrup and lemon.

A fragrant pot of jasmine green tea.

Chilled sparkling mineral water, 330 ml.