The south, plate by plate
Three ways to eat with us. Everything is cooked to order and seasoned to the heat you ask for, so the menu moves with the market and the catch of the day.
The Family Table
A guided journey through the south, served to share, the way it was always meant to be eaten.
Our grandmother's fish kidney curry, dark and salted with budu, hot with dried chilli, brightened by torch ginger and long bean.
Minced beef dried down in a hand pounded southern paste until every shred is coated, with kaffir lime leaf cut to a thread.
Stink beans tossed hard over the coals with shrimp paste and prawns from the gulf, sweet, funky and unmistakably home.
Fermented rice noodles under a turmeric and crab curry, served with a tray of raw herbs to tear in by hand.
Short mackerel in a sour turmeric broth, tamarind forward and clean, the dish that opens every meal at our table.
From the Coals
Cooked to order over coconut charcoal, plated simply and seasoned by the fire.
Whole river prawn grilled in its shell, split and brushed with budu butter, served with a roasted chilli dip.
Free range chicken marinated overnight in turmeric and white pepper, grilled slow until the skin crackles.
Whole sea bass packed in salt and lemongrass, roasted on the embers and opened at the table.
Charcoal grilled pork collar sliced thin, with a southern chilli relish sharp enough to wake the plate.
Pantry and Cellar
Ferments, relishes and a short list of pours chosen to stand beside the heat.
Our daily shrimp paste relish pounded to order, with crisp vegetables and a basket of fried mackerel.
Silken tofu warmed in aged budu and palm sugar, a quiet, salted thing to settle the palate.
A cool, faintly sweet pour that lets the chilli speak and then steps back. Chosen for the southern table.
Fermented palm and lime over crushed ice, tart and reviving between the hottest courses.
Sit close to the fire and let us cook for you.