JOOBJOOB BAR
SMALL PLATES
One Night Mackeral
South Australian mackerel, tao jiew sang wa — a sharp relish of fermented soy bean, chilli, shallot and citrus.
$12
Warm Pearls
Steamed Sago dumplings, caramelised pork, roasted macadamia, salted coconut.
$18
Twisted Aubergine
Fried spiral-cut eggplant in spiced batter. Tamarind sauce with Tasmanian pepperberry and crispy saltbush.
$12
Not Your Ususal Moo Ping
Charred hand-shaped coconut-milk pork skewers with anise myrtle.
$15
Beef & Leaf
Charred beef wrapped in wild betel leaf, a slow-simmered curry sauce laced with galangal and kaffir lime.
$18
Char of the Tongue
Tender ox tongue, fire-charred and lacquered with house sweet and salty soy glazed, Topped with toasted rice, native mountain pepper
$19
Toast Me Tender
Golden milk toast from Q Le Baker, a hand-shaped panko prawn, chilli jam, and house pickle.
$22
Not Your Mama’s Melon
Seasonal fruit topped with flossed local trout and Yarra Valley salmon pearls.
$22
SHARED PLATED
Don’t Cry, It’s Just Larb
Charred fungi tossed in Thai roasted rice dressing with local herbs.
$27
Tam My Coconut
Young coconut strands tossed in tamarind-lime chilli dressing, served in a fresh coconut shell with charred king prawns.
$29
Dumpling Got Sauce
Chicken and Prawn Agnolotti Pasta, local seafood, dressed up in tom yum sauce
$38
The Belly Hour
Iron-Pot Sticky Rice with charred Pork Belly & lightly dressed with Asian Herb Salad
$32
Rib & Relish
Grass-fed beef ribs — flash-fried, Served with green chilli & eggplant relish, and a fierce galangal smoked chilli .
$38
DESSERT
Pineapple Blush
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.
$20