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MAKRUT (KAFFIR) LIME LEAF SALT-CURED KAHAWAI
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CHILLI MUSSEL ESCABECHE
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LEMONGRASS CHICKEN IN PANDAN
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GRILLED FISH & SPINACH WITH COCONUT SAUCE
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PORK LAPLAP
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GREMOLATA-CRUMBED CALAMARI & ANCHOVY TARTARE
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PIPI & SAMPHIRE WITH BLACK VINEGAR
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KŪMARA BRÛLÉE WITH PUHA
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HĀNGĪ
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BLUE COD WITH ZUCCHINI, FERMENTED CHILLI, LEMON & DIAMOND SHELL CLAMS
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