Tiga satay: Three satay skewers of chicken, beef and king prawn, marinated in a range of spices and served with a fresh pot of warm home made peanut sauce.
Kari Ayam: a traditional Malaysian chicken thigh curry, marinated overnight and slowcooked for hours before your arrival, cooked with a range of spices including garlic, ginger, cardamon, star anise and many more and includes fresh potatoes from our local market. Served with a bowl of black pepper and garlic stir fried vegetables and coconut rice to share. If you like your food with a little extra spice, just let me know!
Pisang Goreng: A twist on the banana fritter. A banana “spring roll”, sprinkled with sugar and spice, fried and drenched in a coconut and caramel sauce.
My Malaysian sangria: White wine, elderflower, lychees and limes muddled together and topped off with soda for extra fizz. Guests are welcome to bring their own alcohol to drink for the meal.