Crisp calamari wok tossed w/ garlic & spring onions. Served w/ a cilantro emulsion.

Turmeric crepes filled w/ jicama, oyster mushrooms & sugar snap peas drizzled w/ a soy reduction.

Soft rice paper filled with crisp soft shell crab with avocado and mint with a mango kaffir lime sauce.

Pork ribs grilled in a hoisin, ginger & soy glaze over a bed of kim chee.

Big Eye Tuna, ginger, chili & cucumber. Served w/ crisp wonton chips.

Winter greens, dried cherries & macadamia nuts drizzled w/ a citrus-red wine vinaigrette.

Autumn vegetables salad of lotus root, beets & water chestnuts drizzled w/ a sesame dressing.

Shredded & tossed w/ dried sesame beef & basil.

Cabbage dumplings of pork, mung bean noodles & onions served in a light stock of chicken.

Jumbo prawns in Tamarine's signature tamarind sauce.

Whole fried Branzino filet served w/ a blackbean, ginger & roasted pineapple sauce.

Pan seared Barramundi filet drizzled w/ a ginger-lime chili sauce & served w/ sauteed spinach.

Canadian Black Cod caramelized in garlic, fish sauce & black pepper.

Lemongrass & garlic seared sea bass served w/ a cold mango noodle salad.

Penang red curry w/ crisp catfish fillet, eggplant, zucchini & yellow squash.

Shiitake mushrooms wok fired in sake w/ sugar snap peas in a sesame oil & oyster sauce.

Grilled Aubergine w/ onion oil, scallions finished in a fish & chili-lime sauce.

Garlic, leeks, ginger & egg.

Ginger, chicken stock, garlic.

White rice.

Jasmine rice wok fired w/butter & garlic.