The Bungalow
Petersham
Dinner Menu
To Begin
To Start
Warm house focaccia with a whipped kimchi butter.
Small
A few between the table
Fresh tuna over crisp fried rice, nori butter, chives. Three pieces (A).
Sliced kingfish, soy-kombu-bonito dressing, braised radish (A).
Crisp glazed chicken, cool pecorino cream, Thai basil. Four pieces.
Steamed pork dumplings, black vinegar to dip. Four pieces.
Smashed cucumber and wakame, sesame-yuzu, macadamia cream and crunch.
Medium
A little more
Griddled prawn toast on flaky roti, house curry cream, fresh herbs (I).
Grilled duck tsukune skewers, sticky date tare, Japanese pumpkin purée.
Baked macaroni with lobster, bonito mornay, crisp nori crumb (A).
Tofu fried crisp in sticky tamarind-chili glaze, toasted peanut, fresh herbs.
Large
To share — the centre of the table
Miso-glazed octopus, local chorizo, bean purée, lime (A).
Market fish, burnt butter, ginger-scallion, fried capers, Chinese greens (A).
Lemongrass-marinated half chicken, watercress salad, chicken jus. Served with rice.
250g grilled steak, togarashi chips, melting dashi butter.
Hard-charred cauliflower, miso-almond sauce, candied pumpkin seeds.
Sides
For the table
Shio kombu butter rice, whole confit garlic, chives.
Crisp shoestring fries dusted with togarashi.
Rocket, kenko dressing, nashi pear, toasted pistachio.