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Question 1

Pork belly and mussels, quinoa crepe, sunflower sprouts, mint and cilantro, nuoc cham aioli

Answer 1

(House version Banh Xeo). Quinoa crepe (coconut milk, and rice flour - crepe contains no eggs). Filled w. pork belly braised w. black tea and spices (star anise, cardamom, clove, cinnamon), mussels steamed and marinated in rice vinegar, oil, scallion, ginger and cumin, sunflower sprouts, mint and cilantro. Topped w. nuoc cham (Vietnamese condiment - fish sauce, garlic, sugar, lime juice, chilies), mayo and pickled carrots.

Allergies: Shellfish Allergy, Egg Allergy *RAW

Question 2

Whole fried fish, peppercorn salt, ginger scallion relish, spicy green sauce

Answer 2

Scup (bream) dusted in cornstarch, potato starch and flour. Deep fried with bones intact. Dusted with chinese peppercorn salt mixture after frying. Scallion and ginger relish (ginger and scallion sweated in canola oil, finished with salt and sugar). Served w. “Green Sauce” (lime zest and juice, jalapenos, cilantro, mint and soy sauce).

Allergies: Gluten Allergy, Soy Allergy

Question 3

Grilled pork sausage platter, herb salad, hot mustard, cabbage slaw, steamed bread

Answer 3

Pork sausage (pork, cilantro, mint, thai basil, garlic, and fish sauce). Served w. hot mustard (yellow mustard powder, dijon mustard and whole grain mustard) and pickled red cabbage. Side herb salad (mixed greens with fresh mint, cilantro and thai basil) dressed in a lemon vinaigrette and housemade buns.

Allergies: Gluten Allergy, Dairy Allergy

Question 4

Boneless Fried Chicken thighs, dried lime chimichurri, kewpie mayo potato salad, furikake

Answer 4

Chicken marinated in onion and garlic. Dusted in cornstarch, flour and fried.

Topped w. chimichurri (cilantro, sherry vinegar, red pepper flake, garlic, cumin and lime).

Served w. potato salad (fingerling potatoes, housemade kewpie mayo - mayo with MSG). Finished w. furikake (Traditional Japanese rice topping: bonito flake, nori, sesame seeds, orange peel, chili flake).

Allergies: Gluten Allergy, Egg Allergy *RAW

Question 5

Marinated Strip Loin, kimchi butter, scallion pancakes, sauces and pickles

Answer 5

(House version Korean barbeque).

Steak marinated in soy, sesame oil, brown sugar, and asian pear. Poached sous vide and finished on the grill (to medium). Topped w. kimchi butter (kimchi, garlic, chives).

Served w. housemade scallion pancakes, pickled vegetables, and ssamjang (korean sauce made with gochujang) and housemade hot sauce.

Allergies: Gluten Allergy, Dairy Allergy, Soy Allergy *RAW