Dining

Daily 8am-10pm

For mango emulsion
½ mango | ½ pc orange juice | 1 tsp lemon juice | 1 tbsp honey | ½ tsp Dijon mustard | ½ tsp red wine vinegar | salt to taste | 6 tbsp olive oil

For foie gras
Two foie gras, each ½ inch thick | black pepper | sea salt

For sweet cracked almonds
25gm butter | 25gm red sugar powder | 20gm brown sugar | 10gm orange juice | 13gm flour | 20gm almonds

For apple in honey red wine
30gm small apple balls | 20ml red wine | 3 tbsp honey | 2gm orange peel | cinnamon

Ingredients:

• 500 gm Phuket lobster
• 30 gm galangal
• 30 gm lemongrass
• 3 gm kaffir lime leaves
• 40 gm mushrooms
• 100 gm capsicum
• 10 gm young peppercorn
• 10 gm chilli paste
• 20 gm fish sauce
• 20 gm soya sauce
• 20 gm oyster sauce
• 2 pc lemon
• 20 ml fresh cream
• 2 gm coriander
• 10 gm red chilli
• baby tomatoes
• canola oil

Method:
Tom yam: Place stock, herbs and chilli paste in a saucepan and bring to boil. Add lobster shell and season with salt and fish sauce. Add mushrooms and tomatoes and finish with cream and lemon juice.

Phad med: Place the wok on heat and add oil. Add lobster, capsicum, mushrooms, onions and season with oyster sauce, soya sauce and chilli paste. Cook the stock for about 2-3 minutes and finish with 2-3 drops of lemon juice.

Phad prik Thai dam: Place the wok on heat and add oil. Add lobster, yellow capsicum, mushrooms, onions, young pepper corn and season with oyster sauce and soya sauce. Cook the stock for about 2-3 minutes.
Serve with steamed jasmine rice.

Lunch Tue-Fri 12-2pm, Dinner 6pm-Midnight. Closed Monday

Daily 6.30am-11pm

Ingredients

• 300 gm chicken breast
• 200 gm celery
• 50 gm spring onions
• ½ gm garlic
• 20 gm ginger
• 10 gm carrots
• ½ gm sesame oil
• ½ gm cooking oil
• pinch of salt
• pinch of black pepper
• 100 gm chicken stock
• 20 gm tapioca
• ¼ gm soya sauce
• ¹⁄₁₀ gm oyster sauce

Method

Stir fry the garlic until golden brown and then add ginger Once you can smell the ginger, add the chicken breasts and stir again for two minutes, then add chicken stock and seasoning, followed by the vegetables.

Add tapioca flour to thicken the sauce.

To finish, top with sesame oil

with parmesan potatoes and asparagus sauce hollandaise

Daily 7am-11pm

Ingredients

• 200 gm cooked chickpeas
• 80 gm tiahni paste
• 1 small clove garlic, minced
• salt to taste
• 30 gm lemon juice
• 20 gm olive oil
• 4 gm paprika powder
• 4 gm parsley leaves

Method

Place the coocked chickpeas, tahini paste, garlic, salt and lemon juice in the blender. Blend on high, stopping to stir frequently, until the hummus is smooth; it should be soft and creamy.

To serve, spread the hummus on a medium plate or in a medium-sized mezze bowl, drizzle with olive oil and sprinkle with paprika, then garnish with parsley leaves.

• 3¼ - 3½ inch range, Australian lamb chops
• 200 gm cooked Puy lentils
• 1 tbsp of rosemary
• 2 large cloves grilled garlic, crushed
• 4 tbsp extra virgin olive oil
• salt & pepper
• grilled zucchini
• grilled cherry tomatoes

Method: In a small bowl, mix the rosemary, salt, pepper, grilled garlic and two tablespoons of olive oil together. Coat the lamb chops with the mixture, massaging it into the meat with your fingers. If you are working with double rib chops, cover and let stand at room temperature for 30 to 45 minutes.

Heat the remaining two tablespoons of olive oil in an oven-proof sauté pan over high heat. When the oil is shimmering hot, sear the lamb chops on all sides, about 2-3 minutes per side.

At this point, if you want your lamb chops rare, they are likely cooked enough. Remove them from the pan cover them with foil and let sit for 5-10 minutes before serving. If you would like your chops more cooked, you can put them in a 400°F oven for 3-5 minutes, or keep them in the hot pan, remove from heat, and cover the pan for a few minutes. Then remove from the pan to a plate, cover with foil and let rest 5-10 minutes before serving. Place the lamb chop on the Puy lentils and decorate with rosemary, grilled tomatoes and zucchini. Now it’s ready to serve.