Starters

deep-fried panko crumbed oysters and nori (3)
cucumber, spicy coriander aioli

Warm Salad of Abalone, tea smoke quail
char grilled mushrooms, asparagus, mushroom soy

Five Tastes of the Sea
rock lobster with bacon vinaigrette, orange, sprouts
mahi mahi, lime, black bean, mint and wasabi sorbet
pearl meat, vine ripened tomato, sesame and wakame
yellow fin tuna, chinese olive praline, caper vinaigrette, chives
morton bay bug tail tempura, squid ink toast, lemon peel

foie gras terrine with parsnip ice cream
sauterne jelly, apple and rosewater chutney

an omelette of red cooked pork hock
sprouts, aniseed herbs, tamarind water

sweet corn pancakes, semi dried cherry tomatoes, woodside goats curd
black truffle and vanilla pear reduction

salad of confit tomato, feta, red apple
pumpkin seeds and balsamic

Soups

coconut soup, freshly pressed, with butternut pumpkin
saffron mussels, sesame prawn toast and chilli

borneo crab, avocado, salmon roe with clear gazpacho
cucumber jelly, yam bean and radish

dava’s tasting plate
the chef’s selection of starters, to be shared

Main Courses

giant prawns, pork, morel and foie gras sui mai, eggplant cavier, lotus root, carrot star anise syrup

tropical baby lobster poached in coconut with vanilla and ginger flowers, ink noodles, watercress, baby mizuna, lobster and basil oils

tuna
 “spring roll”, wakame, soy mustard glaze, pea shoots, pickled ginger
wok seared- cucumber, pomello, diakon, red curry aioli
schezwan spiced-crispy potato cake, crene fraiche, tobiko, sprouts

petuna ocean trout, chinese olive dust, cripsy rice cake
hot and sour salad, peanut brittle

tofu three ways
salt and pepper fresh tofu with a candle nut and curry leaf sauce
steamed silken tofu with eggplant, shao hsing and mushroom soy
bali heart of palm, jack fruit and bean curd skin salad

house roasted peking duck, salt and pepper foie gras, poached quince, rice wine jus

u.s. beef tenderloin, rendang spice, spring onion biscuit, snake beans

soy and black vinegar dipped baby chicken
with straw mushroom and tofu, mustard greens, xo sauce

barbequed rack of lamb, taro, bamboo shoot and shitake dumpling, baby spinach, spring onion oil, black bean jus

char-grilled wagyu “scotch fillet” mb 5, wok-charred ice-burg lettuce, sea urchin butter

Sides

Creamed Potato with Truffle Oil

Salad of Nashi, Celery, Pecans, Chives and Rice Vinegar

Green Leaves with Yam Bean and Ginger Lime Dressing

Baby Bali Beans with Garlic and Shrimp Paste

Glutinous Rice and Lap Cheong Steamed in a Lotus Leaf