Our Menu.
A little fire. A lot of feeling.

Silky roasted mushroom broth, thyme oil and a swirl of cultured cream.

Warm toasted sourdough with whipped garlic and garden-herb butter.

Lightly crisp squid, chilli-lime salt and a bright citrus dip.

Charred beef skewers with cucumber, shallot and warm peanut sauce.

Green mango, herbs, toasted coconut and a lively lime dressing.

Sizzling prawns tossed with roasted garlic, fresh chilli and lemon.

Flame-kissed wings in a sticky, gently spiced tamarind glaze.

Beautifully marbled ribeye, flame-finished and paired with Sarawak black pepper jus.

Robust sirloin with cracked pepper crust and silky peppercorn sauce.

Tender centre-cut beef with nutty browned butter and herb-roasted garlic.

Richly seared striploin, smoked sea salt and our house pan jus.

A generous bone-in cut, carefully charred and served for the table.

Grilled steak and golden shoestring fries with creamy mustard sauce.

Charcoal-grilled chicken glazed with fragrant coconut and percik spices.

Slow-tender lamb shoulder with smoked aubergine and rosemary jus.

Slow-braised beef ribs finished on the grill with tamarind glaze.

Plump grilled prawns with warm sambal butter and fresh calamansi.

Crisp-skinned seabass with fragrant green chilli sambal and herbs.

Golden chicken chop, pepper gravy and a bright house slaw.

Pan-seared salmon with roasted garlic, lemon and garden herbs.

Meaty oyster mushrooms with smoky glaze and pickled shallots.

Fragrant coconut rice, percik chicken, sambal, peanuts, egg and cucumber.

Slow-cooked beef rendang beside steamed rice and crisp cucumber.

Herb-tinted rice, grilled fish, fresh ulam and savoury coconut flakes.

Wok-seared flat rice noodles with prawns, egg, sprouts and chives.

Smoky wok-fried rice with anchovies, vegetables and fresh chilli.

Wok-tossed yellow noodles, tofu, potato and a tangy spice sauce.

Crisp chicken in a rich salted-egg sauce, served with steamed rice.

Tender beef in turmeric-coconut gravy with bird’s eye chilli.

A folded omelette wrapped around fragrant wok-fried rice.

Aromatic coconut curry broth, noodles, chicken, tofu and fresh herbs.

Crisp fries with earthy truffle aroma and grated hard cheese.

Velvety mashed potatoes with roasted garlic and butter.

Wok-charred greens with garlic and a squeeze of lime.

Sweet corn, flame-kissed and brushed with chilli-lime butter.

Fragrant rice gently spiced with ghee, cardamom and aromatics.

A punchy chilli and toasted shrimp-paste condiment with calamansi.

Mixed mushrooms tossed with butter, thyme and black pepper.

Silky custard perfumed with palm sugar under a caramelised top.

Creamy Basque-style cheesecake with a deeply toasted surface.

Delicate pandan cream with coconut and tropical fruit.

Warm chocolate centre with vanilla ice cream and cocoa crumble.

Layered shaved-ice-inspired dessert with gula melaka and pandan jelly.

Classic Malaysian pulled milk tea, warmly comforting.

Bold chilled coffee softened with aromatic palm sugar.

Rose milk, lychee and a gentle sparkling finish.

Bright calamansi citrus lifted with sparkling water.

Fresh-brewed tea with fragrant lemongrass and citrus.

Tart passionfruit, mint and sparkling soda. No alcohol.

Chilled still water.

Fresh espresso lengthened with hot water.