| TEMPURA TOFU SALAD (GF) (VG)* | 19 |
| Mix lettuce, cucumber, onion, pomegranate seed, cherry tomato, grilled eggplant, carrot, sprout, rocket leaves, mango vinaigrette. | |
| STAR FRUIT SALAD (GF) (VG)* | 20 |
| Stars resemble fruit, tomato, mint, coriander, onion, pomegranate, orange, and chia seeds. | |
| PAN FRIED FISH CAKE (D) (SF)* | 20 |
| Served with mango, avocado relishes and chive butter sauce. | |
| GLUTEN FREE STUFFED TOFU (N) (GF) (VG)* | 20 |
| Stuffed fried bean curd, cucumber, carrot, bean sprout, crushed peanut, chili. | |
| CHICKEN POT STICKERS (S)* | 20 |
| Wok seared crispy side chicken dumpling with ginger spring onion, chili, soy sauce. | |
| WARM POTATO STACK (D) (V) (GF)* | 20 |
| Chickpea, beetroot mash, garlic olive oil, tomato, roasted chickpeas, mint yogurt. | |
| OCEAN CATCH CEVICHE (GF) (SF)* | 21 |
| Grapefruit, orange, lemon marinated raw fish slice with coriander and olive oil dressing. | |
| GRANOLA CHICKEN SALAD (N) (GF)* | 21 |
| Roasted oat, chopped dried fruit, lettuce leaf, walnut, pomegranate, mango dressing. | |
| PAPAYA QUINOA SALAD (GF) (VG)* | 22 |
| With shallot, cucumber, tomato dice, chopped olive, fresh parsley, lemon olive oil dressing, Chia seed. | |
| EGG AVOCADO BOMB (GF)* | 23 |
| Fresh sliced avocado fanned, filled with marinated egg, root vegetable, black sesame, chia seed. |
| SOUP OF THE DAY* | 18 |
| (Please check with our team) | |
| SUMMER REFRESH (GF) (VG)* | 18 |
| Chilled blended cucumber, celery, tomato, green bell pepper, onion, coriander, lemon olive oil. | |
| LEMON FISH BROTH (GF) (SF)* | 18 |
| Fresh ocean catch cubes, potatoes, cucumber, lime wedge, and coriander herbs. | |
| KOREAN SEAFOOD BROTH (S) (GF) (SF)* | 18 |
| Korean inspired pickled cabbage with medley of seafood and rice on the side. |
| VEGETARIAN PANINO (D) (N) (V)* | 18 |
| Rye toast with Mediterranean vegetables, mozzarella, pesto, and French fries. | |
| HAM AND CHEESE CIABATTA (D)* | 19 |
| Slice of turkey ham with brie cheese, garlic butter spread and French fries. | |
| GLUTEN-FREE CHICKEN TIKKA WRAPS (D) (S) (GF)* | 19 |
| Gluten-free tortilla, tandoor chicken strips with mint sauce, mozzarella cheese, coriander, onions and potato wedges. | |
| THE EDGE CHICKEN BURGER (D)* | 26 |
| Soft buns, iceberg lettuce, mango salsa with sweet chili dip and potato wedges. | |
| THE EDGE BEEF BURGER (D)* | 27 |
| Soft buns, iceberg lettuce, onion slice, tomato, gherkin, cheese, and French fries. |
| SPAGHETTI AGLIO OLIO EPEPERONCINO (VG)* | 21 |
| Spaghetti pasta with garlic, cut chili, olive oil and parsley. | |
| Add Mushroom (VG) | 4 |
| Add Chicken | 5 |
| Add Shrimp (SF) | 6 |
| ARRABBIATA (D) (V)* | 24 |
| Penne fresh tomato sauce, garlic & olive oil. | |
| GLUTEN FREE SPAGHETTI (D) (V) (GF)* | 24 |
| With fresh garlic, sautéed mushroom, parsley with grated parmesan cheese. | |
| WHITE FISH LINGUINE (SF)* | 25 |
| Linguine with ocean catch, fresh garlic, cherry tomato, parsley herbs. | |
| LASAGNA AL FORNO (D)* | 25 |
| Oven baked with beef bolognaise, mozzarella cheese, tomato sauce, grated parmesan. | |
| MARINARA (SF)* | 29 |
| Spaghetti with a medley of seafood, cherry tomato, fresh herbs with garlic tomato sauce. |
| PORTOBELLOS CHICKEN (GF)* | 30 |
| Lemon, olive oil, and marinated garlic grilled chicken with stuffed portobellos mushroom, Spinach, asparagus, roasted tomato. | |
| BEEF SHAKSHOUKA (D)* | 36 |
| Baked ground beef stew with tomato, all spice, chickpea, soft baked egg, toasted bread, olive oil. | |
| ROAST PORK BELLY (P) (GF)* | 36 |
| Rosemary garlic roasted vegetables, potato, slow braised cabbage, honey caramelized fruit sauce. | |
| GREEK OCEAN CATCH (D) (GF) (SF)* | 38 |
| Ratatouille vegetables, garlic mashed potato, stuffed mushroom, light mustard sauce. | |
| YELLOWFIN TUNA (GF) (SF)* | 38 |
| Seared tuna steak served with a timbale of vegetables, olives, and sundried tomato tapenade. | |
| ROASTED SALMON BARON (SF) | 46 (*10) |
| With grilled asparagus, crushed olive potato with portobellos mushroom, spinach, and baked tomato. | |
| ENTRECOTE (D) | 46 (*16) |
| Australian grass-beef sirloin, sautéed parsley potato, king mushroom, béarnaise sauce. |
| SAMOSA (D) (S)* | 18 |
| Mix vegetable and cumin parcels with mint yoghurt. | |
| CHICKEN TIKKA (D) (S)* | 18 |
| Marinated with ginger, garlic & yoghurt, cucumber onion salsa. | |
| PANEER TIKKA (D) (V) (GF)* | 18 |
| Spiced marinated baked cheese with vegetables, mint yoghurt. | |
| DHAL MAKHANI (D) (V)* | 18 |
| Lentils and beans cooked in onion & rich tomato gravy, served with paratha and steamed rice. | |
| DHALL TADKA (D) (V)* | 21 |
| Toora dhall cooked in onions and spices served with paratha and steamed rice. | |
| VEGETABLE BIRYANI RICE (D) (S) (V)* | 21 |
| Basmati rice cooked with saffron, roasted spices, herbs, fried onion. | |
| Add Chicken Masala (N) (S) | 10 |
| Add Lamb Masala (N) (S) | 10 |
| MASALA DOSA (D) (N) (V) (GF)* | 23 |
| Fermented rice pancake with spiced crushed potato, tomato, coconut, and sambar. | |
| VEGETABLE JALFREZI (D) (N) (V)* | 24 |
| Assorted vegetables cooked in onion, spices. served with |
|
| ALOO GOBI (D) (V)* | 24 |
| Potato and cauliflower curry served with paratha and steamed rice. | |
| CHICKEN TIKKA MASALA (D) (N) (S)* | 26 |
| Chicken tikka cube cooked in onion, tomato with roasted spices served with steamed rice. | |
| THAI GREEN CURRY (S) (GF)* | 26 |
| Thai chicken curry served with steamed rice, vegetables, and crispy shallots. | |
| MALABAR FISH CURRY (S) (GF) (SF)* | 26 |
| Cooked with tamarind, tomato, and curry spices served with steamed rice. | |
| LAMB CURRY (S) (GF)* | 28 |
| Cooked with madras curry spices, fresh coconut and tomato served with steamed rice. | |
| TANDOORI KING PRAWN (D) (N) (S) (SF) | 42(*8) |
| Cooked with ginger, garlic, and garam masala spice served with vegetable biryani. |
| TABBOULEH (GF) (VG)* | 9 |
| Fresh parsley, onion, cracked wheat, lemon juice, olive oil, and cos lettuce. | |
| HOUMOUS (GF) (VG)* | 9 |
| Chickpea puree, tahini paste, lemon juice, olive oil, and paprika. | |
| BABA GHANOUSH (GF) (VG)* | 9 |
| Roasted eggplant, garlic, tahini, lemon juice, and olive oil. | |
| FATTOUSH (VG)* | 9 |
| Lettuce, radish, olive, cucumber, and tomato with sumac, lemon juice, and olive oil. | |
| CHEESE FATAYER (D) (V)* | 16 |
| Baked marinated feta cheese with parsley pastry parcel. | |
| CHICKEN SAMBOUSEK (D)* | 16 |
| Fried spiced minced chicken with onion, & herb puff pastry | |
| CHICKEN KEBAB (D)* | 28 |
| Marinated chicken thigh with bell pepper, onion, rosemary and garlic, lemon olive oil served with a side salad, roasted tomato, and French fries. | |
| LAMB KEBAB (D)* | 36 |
| Marinated lamb kofta thigh with bell pepper, onion, rosemary, and garlic, lemon olive oil served with a side salad, roasted tomato, and French fries. |
| TERIYAKI CHICKEN STIR FRIED NOODLE* | 26 |
| Stir fried flat rice noodle with sliced onion, three colors peppers, mushroom soy, sunny side eggs. | |
| KOREAN STYLE FRIED RICE (S) (SF)* | 28 |
| Stir fried with chicken, prawn, kimchi cabbage, mild chili with seasoning, and fluffy omelet. | |
| ROAST PORK MUI FAN (P) (SF)* | 28 |
| Cantonese style stir-fried roast pork with onion and vegetable in light oyster garlic and thicken egg sauce with egg fried rice. | |
| BUTTERFLY OCEAN CATCH (SF)* | 28 |
| Deep fried seasoned fish fillet, sweet soya chili sauce, wilted green, steamed rice on the side. | |
| SZECHUAN FRIED OCEAN FISH (GF) (SF)* | 28 |
| Ginger, onion, garlic, and Szechuan peppers with spring onion served with steamed rice. | |
| WOK FRIED SLICED BEEF TENDERLOIN* | 32 |
| With mushroom, onion, ginger, and garlic with steamed rice. | |
| GINGERED BRAISED DUCK* | 38 |
| Slow braised marinated duck in all spice and mushroom, Asian vegetable served with flat rice noodle. |
| ASSORTED SALAD (GF) (VG)* | 16 |
| With cherry tomato, cucumber, onion, carrot, and olives with house dressing lemon olive oil dressing. | |
| SUMMER REFRESH (GF) (VG)* | 18 |
| Cold blended cucumber, celery, tomato, green bell pepper, onion, coriander with lemon olive oil. | |
| VEGETARIAN PANINO (D) (V)* | 18 |
| Grilled ciabatta with grilled Mediterranean vegetables, mozzarella cheese, basil pesto. | |
| VEGETABLE QUESADILLA (D) (V)* | 18 |
| Grilled onion, cabbage, carrots, sweet potato with lemon mayonnaise, French fries. | |
| VEGETABLE BAQUETTE (D) (V)* | 19 |
| Shredded Carrots, turnips, beetroot with cucumber, tomato, herbs mayonnaise, and French fries. | |
| ORIENTAL STIR-FRIED VEGETABLE (VG)* | 23 |
| Medley of vegetables cooked with soy sesame sauce served with steamed rice & pickled vegetables. | |
| VEGETARIAN BURGER (D) (V)* | 23 |
| Sesame bun, potato cake, iceberg lettuce, tomato, cheese, onion, & French fries. | |
| ARRABBIATA (D) (V)* | 24 |
| Penne with fresh tomato sauce garlic & olive oil. | |
| KOREAN FRIED RICE (S) (VG)* | 24 |
| Wok stir-fried rice with kimchi vegetables served with chili and soy sauce, pickled vegetables. | |
| VEGETARIAN RICE NOODLE (GF) (VG)* | 26 |
| Wok-fried flat rice noodles with vegetable in garlic mushroom sauce. |
| ICE CREAM (PER SCOOP) (D) (GF)* | 6 |
| Valrhona chocolate, Vanilla, Coconut. | |
| SORBET (PER SCOOP) (GF) (VG)* | 6 |
| Mango, mixed berry, Lemon. | |
| TROPICAL FRUIT PLATE (VG)* | 16 |
| Assortment of cut tropical fruits. | |
| CHIA SEED MANGO YOGHURT (D) (GF)* | 17 |
| Lactose free yoghurt with chia seed, honey coated mango, red berries. | |
| STRAWBERRY-LEMON DELIGHT CAKE (D) (N) * | 17 |
| Coconut pistachio dacquoise biscuit. | |
| OPERA CAKE (D) (N)* | 17 |
| Almond sponge with chocolate ganache layered with coffee syrup. | |
| MANGO PANACOTTA (D) (GF)* | 17 |
| Milky tropical fruit pudding with chilled coconut sauce. | |
| VALRHONA CHOCOLATE TART (D) (N)* | 17 |
| With baked chocolate almond cream, pastry base, chocolate ganache. | |
| COCONUT CREPE ROLL (D) (N)* | 17 |
| Warm crepe with buttered coconut, pistachio, vanilla ice cream. | |
| CHEESE PLATE (D) (N) | 38(*8) |
