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NAM PRIK

sauce is composed of garlic, shrimp paste, chilis, pounded and seasoned with sugar, nam pla, and lime juice

CHICKEN CURRY

coconut cream, makrut (dayap), larapa (basil), and red and green chilis

Curry paste

fresh, uses dayap rind, lemon grass, shallots, garlic, langkawas, shrimp paste

TOM YUM

hot sour soup with fragrant herbs (lemongrass, kaffir lime)

PAD THAI

stir-fried rice noodles with eggs, tofu, tamarind pulp, nam pla, shrimp, red chili, and sugar served with lime wedges and chopped roast peanuts

GADO-GADO

“medley”; seasonal vegetables with peanut dressing and served with prawn crackers

SATE

dish of seasoned skewered and grilled meat

SOTO AYAM

chicken in turmeric soup

BANH CHUNG

sticky rice, pork, mungbeans wrapped in leaves

BANH MI

baguette with mayonnaise, cold cuts, pickled daikon, carrots, cucumber, garnished with coriander

PHO

noodle soup

VIETANAMESE SPRING ROLLS

vermicelli, basil, cilantro, lettuce, shrimp wrapped in rice wrapper

NUOC CHAM

lime juice, sugar, water, fish sauce, garlic clove minced, thai chili

PAVLOVA

meringue-based dessert topped with fruit and whipped cream

ANZAC BISCUITS

rolled oats, flour, sugar, butter, syrup

LAMINGTON

squares of sponge cake coated in an outer layer of chocolate sauce and rolled in desiccated coconut