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Grilled pork & prawn meatballs served w/ butter lettuce cup, mint & rice noodles.
Steamed rice flour dumplings w/ prawns & green onions.
Honey & five spice roasted quail stuffed w/ sticky rice. Shiitake mushrooms & green onions.
Soft rice flour crepes filled w/ ground veal & woodear mushrooms.
Thai calamari wok tossed w/ garlic & spring onions. Served w/ a cilantro emulsion.
Rice flour crisps served w/ baby prawns & scallions.
Shredded five spice duck, mango & cucumber wrapped in mustard leaves.
Kona Kampachi served sashimi style w/ Vietnamese greens & drizzled w/ chili-lime fish sauce.
Shrimp, pork, bean sprouts, mint & chives soft rolls served w/ a Hoisin & sesame seed sauce.
Shrimp Spring Rolls, Green Papaya Salad, Tea Leaf Beef & Taro Root Rolls (serves two).
Crab & asparagus wontons in a lime & coconut milk infused chicken stock.
Rare Kobe beef blanched w/ star anise, cinnamon & fennel beef stock served w/ mixed herbs.
Grilled Angus skirt steak tossed w/ cabbage, julienned apples & tomatoes. Served w/ chili jam.
Shredded green papaya tossed w/ basil & served w/ dried beef.
Skirt steak wok tossed w/ tomatoes & onions. Served w/ cold rice noodles & mixed herbs.
Peeled crab wok tossed w/ garlic, peppercorns & ginger.
Grilled pork shoulder served w/ blended fish sauce, mixed herbs & vermicelli noodles.
Pan seared scallops served in a green curry w/ taro, Kabocha & zucchini.
King prawns wok tossed in Tamarine's signature tamarind sauce.
Monkfish pan seared in galangal, green onions & tumeric. Served w/ fresh dill & fried shallots.
Pan seared & served w/ ginger, chilies & green onions.
Curry, garlic & lemongrass bass pan seared & served w/ cold mango noodle salad.
Alaskan cod caramelized in garlic, black pepper, molasses & onion.
Grilled chicken w/ Jasmine rice sauteed w/ lily buds, Chinese sausage & Shiitake mushrooms.
Five-spiced Liberty duck breast served w/ passion fruit sauce & sauteed chive flowers.
Lemongrass, onion & soy marinated chops served w/ taro cake.
Cubed beef tenderloin sauteed w/ garlic & onions. Served w/ a watercress salad.
Grilled Australian lamb chops served w/ baby bok choy & string yams.
Tofu wok tossed in light & dark soy. Finished w/ crisp basil.
Char grilled Japanese eggplant served w/ crisp leeks.
King Trumpet, Crimini & Shiitake mushrooms in five-spice sauce.
Asparagus tips sauteed w/ gingko nuts & black bean sauce.
Garlic, leeks, ginger & quail eggs.
Cilantro & coriander.
Chicken stock, ginger & star anise.
Coconut & vanilla.
White jasmine.
Tomato & garlic.
Honey & five spice roasted quail stuffed w/ sticky rice, Shiitake mushrooms & green onions.
hazelnut ice cream
baby banana fritters & black sesame ice cream
lime crème frache frosting & ginger ice cream
brown sugar shortbread
grand marnier creme anglaise & mixed tropical fruit
mango sorbet infused w/ lime, strawberry-mint & perilla-yuzu
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