Thursday, February 21st

Inspired by the inevitable embrace of Pork Belly by Americans

Chefs’ Compositions

  • Pork Belly with Fish Sauce Caramel. Persian Cucumber, English Cucumber with Lime Vinaigrette. Rice Noodle & Zucchini Salad.

    $14

  • Ginger Chicken. Garden Salad with Green Papaya, Grated Carrots & Mirin Vinaigrette. Rice Noodle & Zucchini Salad.

    $14

  • Cauliflower with Fried Garlic Crumble. Persian Cucumber, English Cucumber with Lime Vinaigrette. Garden Salad with Green Papaya, Grated Carrots & Mirin Vinaigrette. Rice Noodle & Zucchini Salad.

    $13

    Vegan


Menu changes daily.
Breakfast from 7:30am to 10am.
Lunch from 11am to 2:30pm.
Coffee & tea available all day.
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