Head Chef and co-owner Mark Newman (formerly of Piccolo) takes an inventive approach to flavour and texture combinations in his modern Asian dishes. Your tastebuds will thank you for venturing north of the city fringe! The restaurant’s ambience is light and open but sophisticated, making it the perfect spot for a casual dinner or something a little more formal.
The menu embraces a wealth of Asian ingredients, from betel leaves and coconut to coriander and lemongrass. Sweet sticky pork belly melts in your mouth, and is served with delicate and creamy seared scallops that are caramelised to perfection. Pickled green papaya salad provides a superb balance to the pork. Smoky tamarind lamb ribs is a sensational dish with an excellent blend of sweet and savoury flavours. A hot and sour herb salad and ground roasted rice are enjoyable accompaniments.
PSST! Be sure to save room for dessert – the chai panna cotta with star anise brandy snap is highly recommended.