Mains

Fresh Ontario Lamb Rack

roasted on burmese pumpkin-tamarind curry with smoky eggplant delight, cucumber relish and fried dosa

Whole Red Snapper

poached in tamarind, palm sugar, picked jalapeños, ginger, garlic and lemon grass with warm new potato 'salad' and sautéed water spinach

Chassagne Farm Cornish Hen

lemongrass and pepper brined, roasted flat on aromatic citrus peel and glazed
with vietnamese caramel sauce
cured vegetable julienne 'eggroll', rice paper crisps and smoked ginger nước cham

Sapi Bakar Bagus

p.e.i. grass fed beef tenderloin medallions with hen's feet, oyster, red wine and green peppercorn glaze, taro gnocchi

Kwai Massaman

massaman curry bison short rib, pickled mustard green, chili jam, morning glory, mushroom salad, rice

Bebek Betutu

roasted muscovy duck magret, duck liver and hearts backed in banana leaf envelope served on aromatic balinese duck spice risotto with braised and creamy betutu broth

Moo Parlow

pork neck slowly braised in star anise caramel liquor, steamed fresh rice noodle, crackling, pickled duck egg, condiments

Tom Yum Nam Khon

southern thai hot and sour seafood broth, halibut and smoked sablefish ball, grilled shrimp, seared scallop, softshell crab and mussels with eby farm guernsey whole milk and pow, phuket fruit salad, jasmine rice

Vegetarian

Martabak

malaysian curried young jackfruit and tofu folded in egg and wrapped in thin, crispy 'martabak' pastry with green mango pickle and 'kecap manis'

Burmese 'Laphet' Salad

mixed crispy pulses, seeds, nuts and heirloom tomatoes with organic greens and herbs, fermented tea leaves

Fritters

fresh corn, organic fennel, leeks and coriander fritters with sambal goreng petis and crispy glass noodle salad

Javanese Tempeh 'Sausage'

eggplant sambal, charred tomato and chickpea salad with steamed jasmine rice

Curry

wok'd greens, roasted squash, tempura seasonal vegetable, shaved radish, toasted coconut, steamed jasmine rice, green curry

Sayur Lodeh

roasted winter vegetable and smoked tofu, chickpea batter fried kale and green onion jasmine rice

Noodles

mee rebus

from the streets of georgetown; penang fried mee noodles, wickedly spicy sweet potato gravy, egg and shredded crispy vegetables

guay teow raat naar

a late night favourite in the city of angels; fresh fried wide rice noodles, yu choy, egg, sweet, salty and sour gravy, and lots of herbs and condiments

khao soi

chiang mai comfort food
flat egg noodles, peanuts and vegetables in curry coconut soup

with ...

assaya ribs

1/2 rack baby back pork

gai yang

smoky wood grilled chicken leg and thigh

sotong goreng

crispy fried squid

sate kambing

lamb tenderloin

paad poo

tempura soft shell crab

Tuk Tuk Teras

Our stylish outdoor patio.

Yam Ma Muang

hot-sour-salty green and apple salad

Singapore Soft Shell Chili Crab

and lontong rice roll

Mee Reebus

penang fried egg noodle, sweet potato gravy, crispy squid

Sate Kambing

young goat sate, traditional garnishes and peanut sauce

Yu Sang Nonya

malay itsumo sashimi tuna salad

Sai Kruk

northern thailand isaan sausages, sticky rice cake, som tom, jaew

Yam Nuea

brady's angus baseball steak, rare, thai style salad

Hang Moo Yang

pig tail, marinated, slow cooked over wood, served with nam prik khaa

Pok-Pok Frogs

andy ricker's famous chicken wings but done with frogs
with raw veg and pao

Map Room

Booking Information

Experience the luxurious, private atmosphere of the Map Room, located upstairs of the main dining area. This room is reserved only once per night; guests can arrive and leave at their leisure, and stay the entire night if they choose.

Our esteemed chefs will create a menu tailored to individual tastes, as our world-class sommelier pairs each dish with the appropriate wine, spirit, beer or cider. Menus are flexible and can be created in a number of courses, styles and flavours. We suggest 3-5-7 course menus.

Bookings must be made at least one week in advance for a maximum of eight people. The minimum fee is $1,200 + tax and gratuity, although we can work with higher budgets to upgrade the experience.

The final bill will be itemized so guests understand how we arrived at the amount. We do not invoice, the bill needs to be settled that evening. The gratuity amount will be at the guest’s discretion.