Entree

Triploid Tasmanian oysters

natural with lime or with kombu, shitake and san bai zu

½ doz.$18.50 1 doz.$28

Three ways of kingfish sashimi

sancho and dried wakame

toasted coconut and dashi panacotta

sweet chili and lime

$16.50

Drunken quail

with penang curry, chili jam and green tea noodles

$17

Asian gazpacho

with cherry tomato, tempura vegetables and young coconut

$17.50

Canadian scallops

Thai green curry, cauliflower puree, smoked salmon floss

$18

Chili prawn popcorn

on asparagus sushi with pickled ginger aioli and kecap manis

$16.50

Smoked chicken

green lentils, goats cheese and onion jam

$17.50

Main

Sweet and salty pork belly

with kim chi, thai basil salad and chili caramel

$29.50

Black bean and +5 wagyu scotch

with tempura broccoli, coconut foam and green chili

$45.50

Three Palms fish & chips

tempura blue grenadier, deconstructed tartare,

kipfler chips and rocket salad

$28.50

Roasted duck breast

pickled ginger cherries, lychee, rice noodle roll

and tamarind jus

$33.50

Soy glazed vegetables

with tom kha and wok tossed Asian mushrooms

$25.50

Crispy skinned barramundi

with corn cakes, Thai basil salad and jungle curry

$32.50

Dessert

Ponzu and lime curd

with Szechuan pepper glass, clove grapes and macerated ginger

$17

Toasted mango marshmallow

Coconut sherbet, choya pineapple

$16.50

Galangal panacotta

with basil seeds, pat chun syrup, fresh apple and orange air

$14

Chocolate mousse

with white chocolate jelly, mint crumble,

orange salt and strawberry gel

$16

Select local and international cheeses

muscatel, black pepper powder and fruit bread

$18.50