Burma Burma

Samosa served in a tangy soup with spring vegetables and spiced black chickpeas.

Shan-style chickpea soup with vegetables, tohu chunks and black sesame.

Fermented bamboo broth with ginger, basil, pumpkin, tomato and rice vermicelli.

Slow-cooked corn husk and shiitake broth with pickled mushrooms and charred corn.

Lemongrass lentil and banana stem soup with rice vermicelli and crisps.

Traditional vegetable broth with turmeric, lemon and crushed black pepper.

Pickled tea leaves with lettuce, nuts, sesame, fried garlic and tomato.

Avocado and pickled tea leaves with chilli, tomatoes and crunchy nuts.

Raw mango with roasted red chilli, peanuts, lettuce and brown onion.

Sunflower leaves and wheat flakes with tamarind chilli dressing.

Crisp spring rolls with twin tomatoes, bean sprouts, chilli oil and tamarind dressing.

Seared tofu, avocado, tomato and scallions with lime and chilli-garlic oil.

Crackling samosa salad with tart, fresh and spicy flavours.

Crunchy lotus stems with roasted gram flour, chilli, lettuce, tomato and tamarind.

Choice of three salads from tea leaf, avocado tea leaf, sunflower leaves and raw mango.

Pillowy steamed buns with crunchy tofu filling.

Soft steamed buns filled with broccoli and asparagus.

Steamed buns with brown onion and roasted chilli filling.

Steamed buns with curried mushroom filling.

Steamed buns with BBQ jackfruit filling.

Steamed buns with tangy spring vegetable filling.

Additional piece of steamed bun.

Mock mince samosa, crusted sweet potato fries and spring onion crisps.

Wok-tossed potatoes with lemon leaf, peanuts, roasted chillies and brown onion.

Silky chickpea tohu in a tangy and spicy sauce.

Charred broccoli with Malar sauce, sunflower seeds and lemongrass oil.

Yellow lentil falafel tossed in aromatic garlic sauce.

Mock meat skewers with crushed spices, tamarind and sweet chilli garlic sauce.

Steamed buns with seared mock meat, grilled and served with papadum.

Steamed rice sheets with bird chilli and basil flavoured mock meat.

Flaky paratha buns stuffed with mock meat and radish salad.

Crisp shiitake fingers with creamy cashew and smoked cheese dip.

Broad bean and edamame hummus with balachaung peppers and Burmese naan.

Fried lotus stem crisps with paprika and curry leaves.

Pan-fried rice flour shells with white pea and sesame, topped with raw papaya salad.

Grated tohu cooked with onions, tomatoes and spices, served with flaky paratha.

Flaky palata flatbread with mock meatballs in a fragrant curry.

Creamy corn mash cooked with coconut milk, spices and brown onion.

Flaky palata with shiitake and button mushroom stuffing, served with sesame chilli dip.

Signature coconut milk curry with lemongrass, tamarind, vegetables, noodles and toppings.

Udon noodle bowl with coconut curry, charred bok choy, tofu and crunchy shiitake.

Udon tossed with roasted chilli and garlic, asparagus, taro and tofu.

Soupy curry with pan-fried noodles and mock meat, served with reduced coconut milk.

Spicy curry with udon noodles, mock meat chunks and crisp wonton sheets.

Hand-tossed rice noodles with gram flour, red chilli, garlic and tamarind.

Street-style noodles tossed with vegetables, spices, tamarind, turmeric and soy.

Rice tossed with chilli oil, tamarind and crisp fried onions.

Steamed rice with mock meat and potato curry, pickles, salad and mushroom chips.

Jasmine rice with lemongrass, ginger and shallots inspired by Mohinga.

Sticky rice wrapped in banana leaf with curried mushroom filling.

Sticky rice wrapped in banana leaf with BBQ jackfruit filling.

Jasmine rice with sun-dried mustard broth and buttered edamame.

Wok-tossed rice with vegetables, sprouted peas, sesame and fried onions.

Rice with punchy tea leaves, peanuts and garlic.

Long grain rice wok-tossed with vegetables and dry red chilli.

Rice with split gill mushrooms, roasted mushroom extract, garlic and soy.

Jasmine rice in smoked chilli sauce with seasonal greens and crackers.

Plain sticky rice or jasmine rice.

Steamed long grain rice.

Burmese vegetable curry with a dash of red chilli.

Coconut milk curry with vegetables, red chilli and tamarind.

Mock meat and potato curry slow-cooked with onions, garlic, chillies, soy and spices.

Seasonal vegetable curry with lemongrass, garlic and curry powder.

Fresh vegetables tossed with dry red chilli, turmeric and tamarind.

Tofu, water chestnut and lotus stem tossed with plum sauce, soy and ginger.

Silken tofu and vegetables wok-braised with hot and tangy Malar sauce.

Firm tofu and mushrooms cooked with tangy roselle leaves, garlic and chillies.

Guava juice with Tabasco, pomegranate, activated charcoal and kaffir lime.

Ginger, green chilli, lime, mint, black salt and fizz.

Mango juice with jalapeno and aromatic coriander.

Mango juice, Yakult, coconut syrup and coconut jelly.

Hibiscus cold brew with grapefruit, ginger ale and honey.

Lemonade with kaffir lime, black grass jelly, blue pea tea and fizz.

Pomegranate, mandarin, mint, lime and sugar.

Tamarind pulp with coconut, mint and palm jaggery.

Fresh watermelon, cranberry juice, cherry and rose.

Garden-fresh flavours with umami and fermented brightness.

Blueberry kombucha balanced with lavender notes.

Cacao and vanilla with the tang of slow fermentation.

Lime, hibiscus and rose kombucha.

Guava, lime, Sichuan pepper, juniper berries and fizz.

Hibiscus tea, pickled berries, lime and fizz.

Lime, lemongrass, kaffir lime and fizz.

Bottled spring water.

Perrier sparkling water.

Soft drink selection.

Fresh watermelon juice.

Fresh lime beverage.

Red Bull energy drink.

Classic milk-base bubble tea.

Berry matcha milk-base bubble tea.

Lotus Biscoff milk-base bubble tea.

Nutella milk-base bubble tea.

Brown sugar milk-base bubble tea.

Thai tea milk-base bubble tea.

Chocolate milk-base bubble tea.

Korean banana milk flavour with fresh blended banana jam.

Non-milk-base citrus hibiscus bubble tea.

Non-milk-base wildberry bubble tea.

Non-milk-base yuzu lemonade bubble tea.

Non-milk-base mango raspberry bubble tea.

Coconut jelly, vanilla custard or blackgrass jelly.

Black tea with condensed milk and evaporated milk.

Creamy tea inspired by the markets of Bagan.

Spiced black tea with sweet milk foam.

Burmese milk tea with a rich cream layer.

Iced black tea with coconut milk and coconut custard.

Zero-proof whiskey with jackfruit and pineapple.

Zero-proof amaro with sugarcane and cranberry.

Elderflower, yuzu bitters, juniper and tonic water.

Zero-proof whiskey with red zero-proof wine and lime.

Tender coconut water, pandan and zero-proof gin.

Coconut citrus pudding with berry caviar, mango tuile, almond crumble and palm jaggery gelato.

Warm chocolate cake with malt crumble, salted caramel and dark chocolate ice cream.

Chocolate ganache, moist cake, caramel and almonds in a chocolate shell with vanilla ice cream.

House-baked milk with vanilla whipped ganache, raspberry gel, brioche and almond nougatine.

Hazelnut cake with vegan dark chocolate mousse, caramelised apple and oat-cocoa nib crumble.

Sweet bread, basil seeds, black grass jelly and sticky rice layered with coconut milk.

Coconut panna cotta with sago pearls cooked in palm jaggery.

Coconut custard with pineapple compote, cinnamon gelato, honeycomb and cake crumble.

Saffron pistachio gelato sundae with apricot saffron confit in a caramelised chocolate shell.

Chocolate cake with dark chocolate ganache, berry compote and tart cherry sorbet.

Tres leches with banana confit, chocolate chantilly, cashew streusel and banana caramel ice cream.

Avocado ice cream with honey caviar and coconut mist.

Pineapple milk ice cream over upside-down cake and brown butter crumble.

Durian ice cream with bold tropical flavour.

Caramelised white chocolate ice cream with cheesecake chunks, crumble and raspberry gel.

Gelato with saffron and toasted pistachio.

Creamy gelato with warm cinnamon.

Ice cream slowly churned with palm jaggery.

Banana ice cream with golden caramel.

Dark chocolate ice cream with malt crumble.