Menu
Polenta layered with avocado, corn & peach
Watermelon, cucumber, pickled radish and feta cheese salad with blue cheese dip & honey mustard dressing
Avocado, fresh mozzarella and balsamic pearls salad
Five spice chickpeas, cucumber, cherry tomatoes, soy noodles with peanuts & stir fry veggies
Pasta, cucumber, onion, & tomato toasted with Italian dressing, and served with herb marinated grilled chicken
Watermelon, grapes and melon gazpacho with watermelon foam
Soft patties made with hung curd, chillies and Indian spices
Yam mixed with rose petals, coriander, ginger, spices, fried and served over nippats
Jasmine lemon rice stuffed with cheese, coated with panko and served with tomato pachadi
Colourful edamame dumpling with chilli oil, served with scallion sauce
Egg white omelette & sliced avocado on brown bread toast, sprinkled with togarashi powder
Stuffed chicken karela with chilli sauce & sour cream
Buttermilk fried chicken tucked into mini buns topped with melted cheese and served with house fries
Avocado or pork belly open tacos with corn on the cob
Vietnamese cold rolls with pork/prawn and lettuce served with sweet chilli and tamarind dip
Korean buckwheat noodles, served in a chilled broth with bok choy and bean sprouts
Parwal cooked in spicy Kolhapuri masala served with missi roti and orange caper salsa
Korean wheat noodles in a flavourful chicken broth, served soft boiled eggs & pickled pear and cucumber
Thinly sliced, perfectly cooked juicy pork in a delicious broth with bok choy and soft-boiled eggs
Fennel flavoured slow roasted pork belly with cauliflower puree & apple sauce
Zucchini noodles drowned in a rich buff broth topped with slices of buff tenderloin, chilli oil and lime
Hoisin glazed salmon topped with orange foam, served with jasmine rice and summer vegetables
Korean buckwheat noodles, served in a chilled broth with bok choy and bean sprouts
Malai kulfi on a bed of basil seeds topped with rose falooda, brandy schnapps and rose syrup
Malai kulfi on a bed of basil seeds topped with rose falooda, brandy schnapps and rose syrup
Black currant ice-cream, nuts, prunes, fruits, jams, jellies and caramel flan on a bed of crushed ice
Classic Indian rice pudding with cream foam, pomegranate & orange pearls, sprinkled with pistachios and topped with angel hair caramel
Rasmalai with cotton candy clouds flambéed with tequila
We are shapeshifters. Friendly restobar during weekdays and the best transition bar on the weekends.