Dining

Mon-Fri 12.30-3.30 pm, 6-10 pm
Sat-Sun 12.30-10 pm

Daily 12pm-11.30pm

 Ingredients

• 200g sashimi-grade tuna
• 5g black pepper
• 50g artichokes
• 10g black olives
• 60g steak tomatoes
• 5g spring onion
• 10g rocket salad 
• 10g onion
• 2 tsp olive oil, balsamic dressing and lemon juice

Method
Brush the fish with olive oil and sprinkle with salt and pepper.
To grill the tuna, heat a charcoal or stove top cast iron grill to maximum and grill each side for approximately two minutes.
The centre should be raw, like sushi or the tuna will be tough and dry.
Allow to stand for 5-10 minutes and serve.
In a small bowl, whisk together the olive oil, balsamic vinegar and lemon juice. Gently toss in artichokes, olives, tomato and onion to combine.
Serve the tuna on a bed of salad and garnish with spring onion and rocket salad.

Ingredients

• 300g mutton
• ½ cup yoghurt
• ½ cup tomato purée
• 3 chopped onions
• 3 tbsp oil
• 1 tbsp ginger paste
• 1 tbsp garlic paste 
• 1 tbsp coriander powder
• ½ tbsp turmeric 
• 1 tbsp cumin
• ½ tbsp black pepper 
• 1 tsp Kashmiri chili powder
• ½ tbsp cinnamon powder
• ½ tsp garam masala
• 3 cloves
• 3 green cardamoms
• 2 bay leaves
• chopped coriander

Method
Heat the oil, add garam masala. Add the sliced onions. Sautée till golden brown. Add mutton and sautée on high heat. Add ginger-garlic paste, reduce heat and add coriander, chili and cumin. Sautée on medium heat. Add the tomato purée and sautée. Add 3 cups of water and cook. Whisk the yogurt, add to the mutton. Add garam masala and cinnamon powder. When it starts boiling, remove from heat. Garnish with chopped coriander.

Daily 6-11pm

Daily 7am-11pm

Ingredients
• 50g curry powder
• 50g onion
• 30g spring onions
• 30g celery
• 1 egg
• 200g blue crab
• 50g red chili peppers
• 150ml condensed milk
• 20ml palm oil
• 50ml soy sauce
• 20ml 'Mae Pranom Brand' chili oil
• 30g white sugar

Method
Take the fresh crab and deep fry for one minute. Take out and allow to cool. Take the legs off the crab and cut the body in half. Cut the vegetables into 2cm pieces except spring onions and celery; reserve these for garnish.

Place a wok on the burner at high heat. Add the oil and vegetables and cook for two minutes, stirring the vegetables with spatula.

Add the curry powder and white sugar and cook for one minute, continuously stirring, then add the egg, chili oil, and condensed milk. Add the crab and the remaining ingredients. Cook for another minute. Place in a bowl and garnish with the spring onion and celery. Serve with jasmine rice and Thai condiments.