Bistro Menu

v

of heirloom tomato, basil, buffalo mozzarella (v)

eggplant kasundi, spiced chickpeas, coconut yoghurt (3) (VG) / (GF)

with a sticky tamarind, lime glaze

, basil passata, balsamic reduction (4) (V) / (GF)

cucumber kimchi, chilli yum yum sauce (GF)

, Korean BBQ sauce, bean shoots, coriander, fried garlic, peanuts, lime (GF)

, chilli bean dipping sauce, Japanese pickles (4)

lime aioli (GF)

with manzanillo olives, local organic smoked ham, prosciutto san daniele, dips, buffalo mozzarella, flat bread

with sour cream, sweet chilli (V)

bacon, cheese, red eye hot sauce, spring onion

with sweet chilli mayo (V)