Supper Club Menu

Dry-aged yellowtail, yuzu ponzu, truffle oil, pickled chilli.

Red snapper, ruby pomelo, fresh mango puree, salmon roe, chilled citrus emulsion.

Salmon, tuna, local fish, asparagus, yuzu peel, sunomono jelly, salmon roe, yuzu ponzu.

Torched Norwegian salmon, sweet white miso, toasted sesame, chive oil.

Seared rare, mango, yuzu ponzu, sesame, mustard seed, fresh chilli.

The fatty cut, dark and rich. Wasabi, soy, nothing else.

Lean and clean, cut a little thinner. Wasabi, soy, nothing else.

Rich, firm, faintly sweet. Wasabi, soy, nothing else.

Silken, Norwegian, cut across the grain. Wasabi, soy, nothing else.

Caught in the Samui sea, sliced thin to order. Choose trevally, red snapper, grouper or golden snapper

Bluefin, hamachi, hokkaido scallop, red shrimp, foie gras, eel.

Grouper, flounder fin, salmon, tuna, chutoro, octopus, snapper.

Red snapper, trevally, salmon, tuna, golden snapper, octopus.

Trevally, grouper, red snapper, golden snapper, three caviars.

Torched salmon, salmon roe, black caviar.

Yellowtail, black truffle sauce, red caviar.

Tiger prawn, sweet potato, black caviar, chilli.

Torched halibut fin, black caviar, spicy radish.

Torched foie gras, sweet mango, red caviar.

Eight cuts, chosen on the day, plated for the table.

Salmon, bluefin, yellowfin, trevally, red snapper, scallop.

Red shrimp, golden snapper, trevally, bluefin. Four cuts, one board.

Akami, chutoro and otoro, served in ascending richness.

Norwegian salmon, four cuts — top loin, belly, loin, second cut.

Tuna, cream cheese, asparagus, sesame, flying fish roe.

Tuna, crab stick, cream cheese, cucumber, prawn and salmon roe, tempura crisp.

Salmon, spiced cod roe, asparagus, flying fish roe.

Tiger prawn tempura, avocado, shrimp roe, mayonnaise, crisp crumb.

Eel, salmon, prawn tempura, avocado, salmon roe, mayonnaise, sweet soy.

Minced bluefin belly, spring onion, warm rice, nori.

Yellowtail, shiso, pickled radish, saikyo yuzu, pickled wasabi.

Kagoshima A4 wagyu, cured egg yolk, soy, fresh black truffle, tempura crisp.

Red snapper, avocado, shiso, saikyo yuzu dressing.

Salmon three ways, spring onion, black flying fish roe.

Torched salmon, foie gras, hokkaido scallop, prawn roe, tempura crisp.

Cucumber, asparagus, pickled radish, four sashimi cuts on top.

Avocado, mango, asparagus, cucumber, raspberry mayonnaise, sesame.

Vegetarian

Island fruit, avocado, cucumber, raspberry mayonnaise, seaweed powder.

Vegetarian

Plant based protein, avocado, asparagus, chilli threads, sesame.

Vegetarian

Salmon roll under molten raclette, poured over the top.

Crisp potato stack, raw tuna, horseradish, spring onion.

Cured snapper, ponzu emulsion, pickled radish, cured tobiko.

Chicken wings stuffed with calamari and prawn, chilli honey mustard, crisp jicama.

Steamed green soybeans, cracked black pepper, toasted sesame, lime.

Golden sweet potato, fried hard, crisp edges, nothing else.

Hand-cut potato, fresh black truffle, parmesan, truffle mayonnaise.

Pan-fried chicken gyoza, chilli sauce and teriyaki glaze, sesame.

Marinated chicken thigh, fried crisp, spiced mayonnaise, lemon.

Tiger prawn and seasonal vegetables, tempura, sea salt, lemon.

Fried crisp, spicy miso, seaweed powder, lime. Choose salmon or shrimp

Wakame, sesame dressing, cucumber ribbons, toasted white sesame.

Fresh tuna, lime mayonnaise, warm brioche, cracked pepper.

Queen, bijin and golden tomato, feta, green apple, dukkah, smoked balsamic.

Vegetarian

Romaine, avocado, snow peas, asparagus, anchovy dressing, parmesan.

Pomelo, fennel, mint, dill, orange dressing, nam jim.

Watermelon, feta, rocket, mint, pickled radish, lemon dressing.

Vegetarian

Ripe avocado, mixed leaves, citrus dressing, toasted seeds.

Vegan

Roasted Kagoshima A4, avocado, cream cheese, mixed leaves, olive oil, balsamic glaze.

Avocado, mixed leaves, micro herbs. Choose tuna or salmon

Puglian burrata, queen, bijin and golden tomato, Thai basil, olive oil.

Vegetarian

Charred asparagus, aged parmesan, butter crumbs, chilli oil.

Konbu brown butter, spring onion, chive, flaked sea salt.

Vegetarian

Crushed baby potato, fried crisp, anchovy dressing, spiced salt.

Fried cauliflower, miso yoghurt, fried basil, butter crumbs.

Vegetarian

Roast zucchini, whipped feta, dukkah, za'atar, chilli oil, dill.

Vegetarian

Pan-seared in butter, garlic, thyme, cracked pepper, sea salt.

Vegetarian

Baked in sea salt, cracked open at the table. Pesto.

Three scallops, three sauces — thermidor, meunière, pesto — raclette melted over.

Charred hard and fast, whipped goat cheese, pickled vegetables, herb oil.

Salmon over coals, saffron sabayon, chickpeas, grilled asparagus.

Over charcoal, prawn bisque, apple balsamic, charred lemon.

Split shell-on over coals, gochujang butter in the shell, charred lemon.

A firm white fish from the Samui sea, butterflied over coals, pesto mugnaia, charred lemon.

Grilled octopus, harissa, charred spring garlic oil, smoked garlic aioli.

Charred octopus, teriyaki glaze, waxy corn butter, sesame.

Yellowtail collar, the richest cut on the fish. Mugnaia sauce, charred lemon.

Australian MBS 8-9, the leaner cut. Miso rosemary jus, café de Paris butter.

Australian MBS 8-9, marbled through the centre. Truffle pepper sauce, Mediterranean herb butter.

Half chicken over coals, apple mustard jus, apple chutney.

Thai wagyu fillet over coals, three warm bao, jaew, garden vegetables.

Japan's champion wagyu, yakiniku glaze, waxy corn butter. Small by design.

House fettuccine, prawn, garlic, olive oil, parsley, parmigiano.

Roasted mushroom, truffle cream, parmesan, fresh black truffle.

House pasta, beef bacon, gochujang, cured egg yolk, pecorino.

House agnolotti, chicken and prawn, light prawn bisque blanc.

Seafood, pineapple, cashew, raisin, curry powder, spring onion.

Holy basil, bird's eye chilli, jasmine rice, fried egg. Choose chicken or beef

Rice noodle, tamarind, bean sprout, tofu, peanut. Choose chicken or prawn

Wok-seared king oyster mushroom, garlic, thai chilli, olive oil.

Vegan

Silken tofu, spinach, rocket, sesame dressing, toasted sesame.

Vegan

Jasmine rice, egg, garlic, spring onion, fish sauce, and proper wok char. Choose chicken or prawn

Warm coconut custard, tropical fruit, palm sugar caramel.

Fried island banana, vanilla ice cream, salted coconut caramel.

Whatever the island is growing, cut to order, lime.

Sweet mango, warm coconut sticky rice, coconut ice cream.

Vegetarian

Island fruit, vanilla ice cream, mint, lime syrup.

Coconut panna cotta, tropical fruit, toasted coconut, lime zest.

Coconut or vanilla, churned in house, fresh mint.

Vegan

Dark chocolate mousse, Grand Marnier flame, caramelised strawberry.