JOOBJOOB BAR

South Australian mackerel, tao jiew sang wa — a sharp relish of fermented soy bean, chilli, shallot and citrus.

Steamed Sago dumplings, caramelised pork, roasted macadamia, salted coconut.

Fried spiral-cut eggplant in spiced batter. Tamarind sauce with Tasmanian pepperberry and crispy saltbush.

Charred hand-shaped coconut-milk pork skewers with anise myrtle.

Charred beef wrapped in wild betel leaf, a slow-simmered curry sauce laced with galangal and kaffir lime.

Tender ox tongue, fire-charred and lacquered with house sweet and salty soy glazed, Topped with toasted rice, native mountain pepper

Golden milk toast from Q Le Baker, a hand-shaped panko prawn, chilli jam, and house pickle.

Seasonal fruit topped with flossed local trout and Yarra Valley salmon pearls.

Charred fungi tossed in Thai roasted rice dressing with local herbs.

Young coconut strands tossed in tamarind-lime chilli dressing, served in a fresh coconut shell with charred king prawns.

Chicken and Prawn Agnolotti Pasta, local seafood, dressed up in tom yum sauce

Iron-Pot Sticky Rice with charred Pork Belly & lightly dressed with Asian Herb Salad

Grass-fed beef ribs — flash-fried, Served with green chilli & eggplant relish, and a fierce galangal smoked chilli .

Golden-fried pineapple in coconut batter, drizzled with palm-rum caramel and topped with toasted coconut and coconut ice cream.Flambéed tableside in Plantation Stiggins’ Pineapple Rum.