The Triple Door

Housemade topped with whipped cream.

Light and refreshing tapioca pearls topped with a fennel pandan syrup.

Ask about our current flavors.

Prawns are wok-fried in a tamarind sauce with shallots, garlic and turmeric. Served with brown rice.

Rice noodles, chicken, fried tofu, egg, red onion, bean sprouts, garlic chives, and peanuts in a traditional sweet/hot/sour tamarind sauce. Not served with rice.

An Indian inspired vegan dish using our house made curry powder. Chickpeas and cauliflower are slow cooked in a classic masala of onions, ginger, garlic and tomato. Served with brown rice.

Tender, sweet and savory sustainably farmed pork ribs are slow roasted and finished on the grill. Served with brown rice.

A classic Thai coconut curry with green chili, galangal, lemongrass and lime peel. Served with brown rice.

Locally raised chicken cooked in a creamy heirloom tomato sauce with exotic Indian spices. Served with brown rice.

Beef short rib is slow cooked in a soy and ginger sauce until tender. Served with brown rice.

Slow roasted lamb is redolent with garlic, shallots, star anise, a house made curry powder and finished with curry leaves. Served with brown rice.

Delicately dusted and crisp-fried black cod, finished with an elegant Asian-inspired oyster sauce, garlic, sweet soy, and golden mountain sauce. Served with brown rice.

Rice noodles, fried tofu, red onion, bean sprouts, garlic chives and peanuts in a vegan sweet/hot/sour tamarind sauce. Not served with rice.

Thinly sliced cabbage, fried shallot, red onion, carrot, peanuts and aromatic herbs in a slightly spicy Vietnamese dressing.

Thinly sliced cabbage, fried shallot, red onion, carrot, peanuts and aromatic herbs in a slightly spicy Vietnamese dressing.

Fresh green beans are blanched, chilled and tossed with a hot sweet and sour dressing along with shallots and minced lime leaves.

Fresh green beans are blanched, chilled and tossed with a hot sweet and sour dressing along with shallots and minced lime leaves.

Served with sambal mayo.

Dry fried in chili flakes, pickled Sichuan root vegetable, soy and black vinegar.

House-made potstickers filled with chicken and mushroom are pan-seared and served with a black vinegar dipping sauce.

Marinated with spices and sweet soy sauce. Skewered and grilled and comes with a rice cake, pickled cucumbers and a peanut dipping sauce.

Marinated in lemongrass, ginger, shallots and spices. Skewered and grilled and comes with a rice cake, pickled cucumbers and a peanut dipping sauce.

Marinated in turmeric, cumin, coriander and garlic. Skewered and grilled and comes with a rice cake, pickled cucumbers and a peanut dipping sauce.

Fresh local shiitake mushrooms marinated in coriander, garlic and ginger. Skewered and grilled and comes with a rice cake, pickled cucumbers and a chili vinegar dipping sauce.

Sashimi grade ahi tuna, roasted dried chilies, sesame oil and sesame seeds.