Whole deep fried snapper serve with chef special coriander infused soy sauce, garnish with fresh spring onion, coriander and golden brown crushed garlic and julienne ginger (depends on the size)
CHICKEN RENDANG (Boneless) $22.00
Dry curry – Pre-marinated bone in chicken pieces cooks with kaffir lime red curry paste and finish with walk slow toasted cookie smell coconut desiccated
RENDANG BEEF ON RICE $13.00
BUTTER CHICKEN (Boneless) $22.00
Nuts brown flavour milk curdle and the combination of fresh bird eyes chilli, curry leaves with silky eggs yolk; serve on the marinated fried chicken
SWEET AND SOUR PORK $22.00
Everybody favourite dish to the star
STIR FRY MIX VEGETABLES $22.00
A combination of broccoli, cauliflower, carrot, won bok, Chinese mushroom, capsicum and tofu