Savor The Summit Menu

A delicate hamony of flavours, tender lobster and juicy mango wrapped in a light spring roll, elevated with aromatic Thai basil and a hint of tangy nam pla sauce.

Vibrant Thai-inspired salad featuring poached beef, delicately tossed with fresh herbs and spices. Onions, fiery chili, fragrant cliantro, lemongrass, toasted rice powder, lime juice and mint leaves rest on a bed of fresh leaf lettuce - a burst of authentic Southeast Astan flavours.

Seafood baked to perfection in a traditional clay pot with slender bean thread noodles, ginger and Chinese celery. Finished with our signature wine-ginger soy sauce for a rich, savory depth.

Grilled salmon masterpiece in a tantalising three-flavour tamarind Thai sauce - sweet, spicy and sour in perfect balance.Served with tender asparague and zucchini for a delightful contrast of textures. The dish is served with jasmine rice.

Tender roasted garlic duck topped with a bold wine and garlic glaze sauce. Soft, stewed vegetables -long beans, bokchoy, cauliflower mushrooms, eggplant and yam -create the perfect harmony of flavours and textures. The dish is served with jasmine rice.

Ripe mango slices paired with warm, creamy sweet coconut sticky rice -a classic Thai dessert that offerss a perfect blend of tropical sweetness and comforting richness.

$17.00 - Rosé: Whispering Angel (Cotes De Provence, France) • Delicate red fruit and effervescence cut through richness, harmonising with herbs and sauce.

$17.00 - Red: F.rath, Pinot Noir (Oregon) • Light cherry notes and soft tammins complement beaf,earthy undertones match toasted rice powder.

$17.00 - White: Santa Margarnta, Pinot Grigio (Adige, Italy) • Light, crisp and citrusy - complements ginger and seafood, balances soy sauce with clean acidity.

$17.00 - White: La Crema, Chardonnay (Sonoma, CA) • Ripe stone fruit and acidity stand up too buld tamarind sauce; creamy texture pairs with salmon | Red: Trapiche, Malbec (Argentina) $15.00 • Plum and cherry flavours complement salmon, soft tannins and sweetness balance spice and acidity.

$15.00 - White: Mouton Codet Blanc, Blend (Bordeaux, France) • Citrus and herbal notes contrast rich duck, vibrant acidity cuts through garlic glaze | $17.00 - Red: Louis Martini. Cabernet Sauvignon (Sonoma, CA) • Full-bodied with durk fruit and firm tannins - matches duck's richness and bold garlic glaze.

$16.00 - Sparkling: La Marca, Prosecco (Italy) • Effervescent and fruity - gentle sweetness enhances dessert, bubbles cleanse the palate.