Display Menu – West End

Crispy flatbread with a mild yellow-pea curry, served with lime & mint

Purple Asian aubergines chargrilled and dressed with shallots, garlic coriander, chilli, peanuts & crispy shallots

Pickled tea leaves with a double fried bean & nut mix, cabbage, heritage tomatoes & dried shrimps, fish sauce & red chillies, dressed with lime & pickled tea & garlic oil

Fiery pickled ginger with a double fried bean & nut mix, cabbage heritage tomatoes, shallots & coriander, roasted chickpea flour, lime & shallot oil brings the mix together

Vibrant crunchy green tomatoes with crushed roasted peanuts, garlic shallots & coriander, dressed with a zingy lime juice, garlic & shallot oil dressing

Braised mutton in a rich, warming tamarind & cumin based sauce, garnished with pickled daikon

Pan seared hake fillet, cassava rosti, charred lime and a complex Burmese coconut masala

Whole bream, filleted, fried then tossed in a hot, tangy shallot, tomato & soya glaze

Large butterflied prawns with a punchy tomato based curry sauce, served with samphire & edamame beans

Lentil curry on glass noodles with roasted chow chow (akin to marrow) green beans and topped with crispy sweet potatos & chilli jam

A zesty seafood salad with crunchy snow fungus and a spicy Rakhine dressing infused with lemon balm

A spicy coastal version of the classic Burmese fish noodle soup made with bream & squid and infused with fermented shrimp paste & tamarind served on rice noodles with a soft boiled egg & split pea fritter

A rich coconut broth with chicken thighs on egg noodles, finished with paprika oil, crispy wonton, fresh lime juice, egg & coriander

Creamy, silky house-made split pea tofu soup with rice noodles and pea protein with paprika & star anise, garnished with peashoots, peanuts, fried garlic, pickled mustard greens & tofu puffs

Chilli, coriander & fennel seeds

Chilli & cumin seeds

A punchy relish of fried & pound dried shrimps, chilli, garlic, ginger shallots & paprika

Served warm with a coconut & lime sauce, candied pineapple and a housemade jackfruit sorbet

Served with a jaggery sago

Betel leaf tequila, jaggery, lime, Himalayan pink salt

Shan state green tea syrup, marmalade gin, jaggery, citrus juice, Prosecco

Pisco, turmeric cordial, citrus juice, maraschino

Rum, pineapple shrub, pandan syrup, cherry liquer, citrus juice

Whiskey, antica formula, maraschino, jaggery syrup, orange bitters citrus juice

A twist on the classic colonial cocktail, the Pegu Club, made with gin and King's Ginger Liqueur

Pickled tea oil washed vodka, noilly prat, orange bitters, chilli oil

Rum, chocolate liqueur, Shan State coffee, condensed milk, cacao