• Valid for one adult (13+) (*minimum two required to book)
• Eight-course shared tasting menu at Botanic House by Luke Nguyen
• Available hours:
  • Monday – Thursday: 11am–2.30pm (last booking)
  • Friday & Saturday: 11am–3.30pm (last booking)

Sample Menu Highlights

Shared Snacks:

• Vermicelli crostini topped with tomato chili pork (gluten free)
• Grilled spiced beef skewers, cucumber, snow fungus salad & Vietnamese chimichurri (gluten free)

Shared Entrées:

• Lemon myrtle chicken, jellyfish, cabbage & Asian herb salad (gluten free)
• Yuzu-cured yellowfin tuna, tobiko, betel leaves & Canh Chua cream (gluten free)

Shared Mains:

• Grilled lemongrass swordfish, karkalla, okra, pineapple & red curry sauce (gluten free)
• Caramelised pork belly, tea-smoked quail egg, mountain pepper & pickled mustard greens
• Jasmine rice

Dessert:

• Pandan lava cake, jackfruit sticky rice, coconut cream, seasonal fruits & forest berry sorbet

Optional Upgrades (payable directly to vendor on day of booking):

• Mixed dumplings with chef’s selection dressing (four pieces), available for an surcharge of A$21
• Moreton Bay Bug, prawn, lime & coriander gyoza (three pieces), available for a surcharge of A$19
• Non-alcoholic drinks pairing, available for a surcharge of A$45
• Alcoholic drinks pairing, available for a surcharge of A$65 (*must be 18+ for alcohol consumption)

*Menu is subject to change. Images and descriptions are provided as examples only