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Enjoy our homemade Marmalade with Soda, served cold

Enjoy our homemade Shrub with Fever Tree Tonic, served cold

Sip on coffee as you enjoy your noodles!

Sip on coffee as you enjoy your noodles!

Sip on coffee as you enjoy your noodles!

Sip on coffee as you enjoy your noodles!

Scoop up some comforting broth with each clam. Enjoy venus clams steamed in our nourishing dried ...

Duck Breast brined in soy and herbs, further aged to intensify it's flavor. Served with chinese ...

Whole Galician Octopus is poached slowly in Ichiban dashi and further put on the grilled to be ch...

A bowl that takes 3 days to make just for you. Our Duroc pork is marinated in alliums and pineapp...

Toriyama Umami Wagyu from Gunma, bred with the precision of measuring umami. Chef Petrina has vis...

Enjoy our hearty slow braised Black Angus beef short rib in umeboshi and sake instead of the regu...

Duck Breast brined in soy and herbs, further aged to intensify it's flavor. Served with chinese ...

A bowl that takes 3 days to make just for you. Our Duroc pork is marinated in alliums and pineapp...

Whole Galician Octopus is poached slowly in Ichiban dashi and further put on the grilled to be ch...

Our vegetarian carb which is light and nourishing.  Enjoy Celeriac first sous vide and finished on the plancha for some charred aroma, glazed with fermented mushroom catsup for added umami. Served with sunchoke mash, and a "cream of mushroom" made with coconut milk for the vegan option. Enjoy with some pickled celery on top.

Tuck into our most loved dessert since 2013. Shiro miso whipped marscapone, biscuit fingers soake...

Milk and cream steeped with Lapsang Souchong tea leaves, set into panna cotta with no gelatin. We use iota and kappa carrageenan. Served fermented water kefir blended with beet, and red dragonfruit. Compressed white dragonfruit and forbidden rice puff to go along. Everything that is high in anti-oxidants is in this sweet ending.

Enjoy our hearty slow braised Black Angus beef short rib in umeboshi and sake instead of the regu...

Toriyama Umami Wagyu from Gunma, bred with the precision of measuring umami. Chef Petrina has vis...

Batalle Spanish Duroc Pork marinated and sous vide first for 36 hours and finished with our buah keluak glaze. Served with the umami coconut squash rice pudding and broccolini.

Margra Lamb, Australia's finest lamb. At Morsels, we have first rubbed it with our house rub, and marinated it with green tomatoes and a bunch of herbs to slow cook for 36 hours leaving it almost falling off the bone. Served with fennel potato mash and fennel kimchi. Drizzled with some licorice lamb jus to satisfy your lamb craving.

Locally bred in pristine waters and fed well with omega3 feed, we're glad that Kuhlbarra Barramundi is back on the menu. Seared on the plancha, served with pearl barley risotto, tomato pineapple kimchi, and lemongrass beer broth with some kangkong to finish for that Vietnamese inspired hearty fish dish.

Savoy cabbage steamed and wrapped with Phuture Meat. Served with puy lentils cooked in red wine and oyster mushrooms on the plancha. Enjoy with our fermented onion brodo.

Burrata served with romanesco for the nutty flavor and baby golden beets for the sweet nuttiness. Served with chicory lettuce tossed in asian herb vinaigtette and topped with homemade pumpkin seed muruku.

Hokkaido Scallop kombujime, served with saikyo miso cream and caper wakame butter nage, sea lettuce tossed in homemade wafu vinaigrette

Lacto Organic Chicken thigh sous vide with nutritious burdock ginseng stock. Served with garlic glutinous rice, ginseng dashi and ginseng honey. Finished with pickled leeks.

Scoop up some comforting broth with each clam. Enjoy venus clams steamed in our nourishing dried ...

Kohlrabi braised with extra virgin olive oil, served on confit kipfler potatoes, olive seaweed tapenade sauce made with two kinds of olive, the Chinese Teochew olive vegetable and Italian olives. Kale done two ways, sautéed and crisped.

US Rock Lobster poached in court bouillon and further simmered in shellfish brodo. Served with sunchoke mashed tossed in sauce gribiche, and pickled banana shallots

We believe in the Japanese "Kansho Philosophy", removing the unnecessary. Kimino Yuzu is the firs...

Ingredients: Portobello London Dry Gin, Fernet Hunter, Yuzu Juice, Bay from our garden, Goji B...

Type of Rice: Wataribune Rice Polishing: 50% SMV: +3 ALC: 16.5% alc Brewery:Huchuhomare Prefecture: Ibaraki Fresh Citrus flavour & gentle umami of rice on entry. A luxurious mouthfeel with mellow acidity and a silky finish.

Sip on tea as you enjoy your noodles!

Ingredients: House-infused Grapefruit White Rum, Ginger, Pickled Ginger, Grapefruit, Bay Leaf ...

Ingredients: Rhubarb Fennel House-infused Gin, St. Germain Elderflower Liqueur, Rhubarb Shrub,...

BREWERY: Off Day Brewing
ORIGIN: Singapore
ABV: 4.8%
VOL: 330ml
Easy IPA.
Bright, tropical, crisp...

BREWERY: Sierra Nevada
ORIGIN: USA
ABV: 6.7%
VOL: 330ml 
Ken Grossman started Sierra Nevada with ...

BREWERY: Garange Project
ORIGIN: New Zealand
ABV: 4.6%
VOL: 330ml
Hāpi, the Maori word for hop, i...

A creative twist on our original mead, dry hopping mellows the characteristic sweetness and bring...

Type of Rice: Wataribune Rice Polishing: 50% SMV: +3 ALC: 16.5% alc Brewery:Huchuhomare Prefecture: Ibaraki Fresh Citrus flavour & gentle umami of rice on entry. A luxurious mouthfeel with mellow acidity and a silky finish.

Type of Rice: Wataribune Rice Polishing: 50% SMV: +3 ALC: 16.5% alc Brewery:Huchuhomare Prefecture: Ibaraki Fresh Citrus flavour & gentle umami of rice on entry. A luxurious mouthfeel with mellow acidity and a silky finish.

ORIGIN: Languedoc, France
GRAPE: 60% Grenache, 40% Carignan
ABV: 12.5%
VOL: 750ml
Special Notes: ...

ORIGIN: Beaujolais, France
GRAPE: Gamay
ABV: 11%
VOL: 750ml
Special Notes: Natural wine, no added...

NV Domaine Des Marnes Blanches Cremant du Jura Réserve
A radiant but substantial color of dry, golden grass with a long lasting, frothy crown. The nose has a savory element of baked lemon tart, with an accent of apricot.

NV Bonnet-Ponson Cuvée Perpetuelle
Full bodied and aromatically intense, our signature cuvee draws its identity from the calcareous clay and sandy terroirs of the “petite montagne”. On the nose, white fruits and citrus melt with candied notes, ripe Mirabelle and nutty aromas. Freshness in the attack, vinosity and structure for the mid palate, tenderness on the ending. Lovely bubbles.

Get your ready to use, goes with anything green chili sauce. Popular with our Signature Wonton Mee, but get your jar of versatile sauce that can turn your dinner from zero to hero!

Tuck into our most loved dessert since 2013. Shiro miso whipped marscapone, biscuit fingers soake...