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The Wok

Tender roast duck in a rich, fragrant red curry, lifted with cool cucumber and fresh herbs.

cucumber, sunflower sprouts, greens, herbs

Crisp-skinned duck glazed in yellow bean caramel, with fresh mandarin to cut through the richness.

yellow bean caramel, fresh mandarin, shallots

Pulled duck wrapped in soft pancakes, with a little heat from pickled chilli and crunch from crisp shallots.

cucumber, pickled chilli, soy, crisp shallots

Wok-tossed wagyu in a dry red curry, with snappy green beans and the warmth of young ginger.

dry red curry wagyu beef, young ginger, chilli, green beans

Plump prawns in a fiery green curry with baby corn, fresh herbs and ginger root.

baby corn, ginger root, herbs

Wok-fried rice noodles and prawns in a sweet, tangy tamarind sauce, finished with crushed peanuts and lime.

A one-bite starter of seared scallop on the shell, bright with citrus, chilli shrimp and lemongrass.

seared scallop, chilli shrimp, pomelo and mandarin, lemongrass, onion, kaffir lime