Kitchen and bar.

Fresh herbs, a light wrap — start here with a cocktail.

Crisp, creamy, gone before the next round is poured.

Peanuts, chilli, tang. Vegan and vegetarian versions on the board.

The plate guests tell other guests about. Crisp edges, clean sauce.

Skewers with peanut sauce — order it on the table, not as an afterthought.

The same grill, the same sauce, without the meat.

Flavourful before the wasabi. A clean roll to share.

The familiar roll, finished properly — ginger and wasabi on the side.

Seasoned fillings, chilli-garlic dip. Order a second steamer.

Vegetarian steamer, sesame soy or yuzu aioli.

Chilli, turmeric, coconut, eight hours. A technique, not a gravy. The dish to skip the pizza for.

The same long cook, vegetarian. Yields at the fork.

Wok-smoky rice, fried egg with a crisp edge. Easy centrepiece for a table.

Still on the board from the café years — good, but the rendang is why you came.

A holdover guests still order. Comforting, fast, familiar.

The dessert the floor recommends without being asked.

Brunch energy after 11. Strawberries, sauces, a slow morning plate.

Caramelised banana, berries — the all-day café still shows up at lunch.

Yogurt-washed gin, matcha, vanilla. Pink like the upholstery.

Milk-washed vodka, sesame, caramelised popcorn syrup, cacao jasmine. Sweeter side.

Dark rum, lime, mint. Bright, citrusy, a palate reset before mains.

Rum and lychee, melon underneath. A refresh between courses.

Sesame-infused whiskey, smoked and heady. Not everyone’s cup — ask the bar.