Asian-inspired dishes, traditional tastes that take you on a tour from Thailand to Korea. We detour down roads to discover big flavours and you’re coming along for the ride.
From pulled pork baos to beef tataki, this is dining designed to share. Follow the bold oriental aromas for a uniquely spicy night.
Hot Sauce nights are lit with lively energy, vibrant Bangkok bustle and scarlet-lit mood. Evenings served with a side of quirky Wellington attitude.
FESTIVAL CUISINE: Modern Asian
- Burnt Coconut and Mushroom Curry (V, GF, DF), $12
Brown Mushrooms | Portobello | Shiitake | Nuts
- Braised Pork Belly Baos, $11.5
Pork Crackling | Crushed Spicy Peanuts | Hoison Glaze | Cucumber Salad
- Rare Seared Beef tataki Salad (GF, DF), $11.5
Citrus teriyaki | Vine Cherry Tomatoes | Japanese Mayo | Crispy Shallots
- Mango Sticky Rice Balls (V, GF), $9.5
Coconut Cream | White Chocolate | Palm Sugar | Pandan Leaves