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SPRING TE MANA LAMB RACK, CORIANDER & LIME MISO & JAPANESE SALAD
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SOFT BUNS WITH PEANUT CUSTARD
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PUMPKIN SALAD WITH SUGARED GARLIC PEANUTS
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GINGER, RUM & BURNT- LIME VINEGAR SODA
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GRILLED SQUID WITH SALTED EGG & PICKLED GARLIC
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EGG & SHALLOT SALAD WITH BURNT-LIME VINEGAR DRESSING
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CHAR KOAY TEOW
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HARISSA SQUID WITH GRILLED CAPSICUM SALAD
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CHERMOULA-MARINATED FISH WITH CAULIFLOWER TABBOULEH & DATE SYRUP
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Apricot, Pistachio & Rosewater Coronet
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