East Mix South Pacific Private Dining
A rustic communal feast inspired by family and history in Asia and the Pacific. Indulge in an eclectic mix of Pacific Island ceviches and smoked seafood; Cantonese soups, stirfries and roasts; and spicy curries, dumplings and hot sambals.
(New Mai Kana Omakase At The Farm now available too)
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8–12 Pax Private Group Dinner at $165 per pax
APPETISER
Kokoda Fish Ceviche (signature)
Inspired by Fiji Ceviche, fresh fish cured in lemon juice and seasoned with Poon’s Fragrant Chilli and coconut cream.
or
Pearl Oyster Mushroom Ceviche
Vegetarian take on our Fiji inspired fish ceviche, made with locally grown organic Pearl Oyster Mushrooms.
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Garlic Butter Chilli Clams
Fresh sweet clams panfried in butter, garlic and Poon’s Fragrant Chilli.
or
Sambal Ponzu Sea Whelk
Fresh Tiger Clams (Sea Whelk) tossed in butter, homemade sambal and Ponzu sauce.
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ENTREE
Chicken Momo Dumplings (signature)
Signature chicken (or vegetarian) dumplings, mildly spiced and served with fresh tomato chutney and sour cream.
or
Duck Liver & Shrimp Parcels (signature)
Rice paper parcels with duck liver and prawn filling, served with tamarind chutney.
or
Fried Mutton Dumplings
Fried mutton dumplings, mildly spiced and served with fresh tomato chutney and sour cream.
or
Spicy Fishcakes
Spicy fish cakes made with Threadfin fish, fresh herbs and a sichuan peppercorn kick.
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Dry + Fry Beef Truffle Chips
Flavourful beef steak cuts, dried then fried, with curry leaves and black truffle oil drizzle.
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Spicy Shroomcakes
Our yummy vegetarian take on crab cakes, with mushrooms, herbs, spice and chilli.
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SOUP
Salmon Coconut Soup (signature)
Inspired by Cantonese Lou Fo Tong (Old Fire Soup) with salmon head, kombu, dried oyster, carrot, wine.
or
Ox Tail & Radish Soup (signature)
Inspired by Cantonese Lou Fo Tong (Old Fire Soup) with ox tail, ginger, radish, black pepper and scallion.
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Cured Duck & Pumpkin Congee
Cantonese congee reimagined as a rice soup, with cured duck leg, pumpkin, salted egg and soy beans.
or
Herbal Mutton Soup
Hearty Mutton Soup slow-boiled with Chinese dried herbs and fruit peels.
or
Papaya & Lentil Dahl Soup
Lightly spiced vegetarian soup, lentil slow-boiled with sweet papaya, tomato and spinach.
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MAINS
Served with Lap Cheong Rice (Steamed Cantonese sausage rice)
4A. Choice of Signature Curry: Seafood, Goat, Lamb Shank, Beef Brisket, Chicken or Vegetarian Meatball
Our signature curries are made with freshly ground chilli turmeric pastes with your choice of fresh mud crabs & prawns, goat meat & offal, lamb shank, beef brisket with tendon & tripe, kampung chicken, or plant-based meatball – take your pick!
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Siu Yuk Roast Pork (signature)
Signature Crispy Roast Pork, seasoned with our own ground Five Hot Spice, roasted crispy and served with an Au Jus Sauce.
or
Homemade Corned Beef Stew (signature)
Corned Beef homemade from 7-day brined beef brisket, stewed gently with carrots, potatoes, root crop leaves, wine and coconut cream.
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Smoked Wok-Lovo Fish (signature)
Inspired by Fijian Lovo earth pit smoking – Whole fish wrapped in banana leaf with herbs and coconut cream, and smoked with sweet apple wood.
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Honey Soya Chicken with Salted Fish (signature)
Juicy chicken thighs marinated in sweet honey soya sauce, then shallow-fried with Cantonese salted fish.
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Palusami (new)
A taste of the Pacific, Taro Leaf Parcels with corned beef and herbs, poached in coconut cream. Vegetarian option available too.
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Salt & Pepper Quail
Quail and quail eggs fried and tossed in our very own shiok savoury and peppery seasoning.
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Chilli Pepper Brinjal (Vegetarian)
Fresh Brinjal (Eggplant) fried, then tossed with chilli and Sichuan peppercorns..
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Tapioca Leaves in Coconut Cream
Our take on Fiji Rourou, made with tapioca leaves and coconut cream.
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Chef’s Choice Local Farm Vegetables
Our pick of organic vegetables from our own farm or other Singapore farmers.
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DESSERT
Pacific Purini Coconut Cake
A lush cake enjoyed in the Pacific, made from coconut cream, ginger and brown sugar.
or
Steamed Cassava Pudding
A sweet Fijian pudding made from steamed cassava, gula melaka and coconut cream.
or
Homemade Ice Cream of the Month
Our very own homemade ice cream, made with fresh fruits.
or
Seasonal Fruit Platter
Platter of fresh seasonal fruits.
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$165 per pax / 8–12 Pax Group Bookings
BYO welcomed, corkage waived.
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BOOKING Terms
$300 deposit confirms a booking, full payment required before dinner date. Refund Policy: Full refund with at least 2 weeks notice, 50% refund on less than 2 weeks notice.
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Contact us for Enquiries.
