Bistro Menu

v

of smokey roasted beetroot relish, Danish feta, basil (v)

rye bread, olive oil

with lime aioli (DF)

with a chilli bean dipping sauce (4)

with an eggplant kasundi, spiced chickpeas and a minted coconut yoghurt (3) (VG?GF)

cucumber kimchi, chilli yum yum sauce (GF)

green mango, coriander, lime salt and chilli jam (2)

served with herb aioli and a balsamic reduction (4) (V/GF)

with Korean BBQ sauce, bean shoots, coriander, fried garlic, peanuts and caramelised line

crispy blue corn tortilla with marinated prawns, charred corn salsa, coriander and a smoky jalapeno dressing (2) (GF)

with fennel, elderflower gel, citrus and baby herbs (GF)