Sarong

Drawing inspiration from the street food of many South East Asian countries, Chef Will is famous for "venturing out there", tasting what the street hawkers are offering and bringing back some great new ideas for then working them together for truly colorful and innovative twists on some old favorites.

A Dinner Menu at Sarong may include starters of salmon betel leaf with shrimp galangal & coriander, raw tuna betel leaf with lemongrass shallots & lemon basil, grilled scallop with sweet crispy duck Thai basil young coconut & peanut nam jihm, Pacific oysters with coriander, deep fried shallot and chili lime dressing, siew mai of steamed pork dumplings, chicken martabak with pickled cucumber & sambal manis, lamb samosas with a mint & coriander dressing, Peking duck rolls, cucumber spring onion mandarin pancakes & hoisin dip  and tom yum of crustaceans with lemongrass galangal chili coriander and chili jam.           

Then a choice of delicious salads on offer could include grilled paneer salad with beetroot, green beans, grated coconut & coriander, lime cured tuna, green mango, dried shrimp, lemongrass mint lemon basil & nam yam dressing, Sichuan beef carpaccio, enoki mushrooms ginger coriander cucumber & chili black vinegar, grilled prawns pomelo garlic lemongrass mint & nahm jim dressing, crispy salmon watermelon mint Thai basil and roasted chili shallot dressing.

From the Tandoori there is Zafferrani paneer tikka grilled cottage cheese stuffed with north Indian chutney, Ajwaini fish tikka cooked in saffron cardamom turmeric & dill, tandoori grilled butter chicken with cashew nuts ginger & tomato sauce, and lamb boti kebab with tandoori spices skewered and grilled.

Curries offered are Dahl tadka yellow lentils slowly cooked in ghee cumin & fresh coriander.

Roti canai with chicken gravy, green curry of gold ban snapper with Thai basil okra & pea eggplant, Vindaloo curry of pork belly and potato with nutmeg cardamom & chili, Phanang curry of slow braised Wagyu beef shine with peanuts & chili Thai basil, Northern Indian curry of prawns cooked in coconut milk tomato ginger & southern spices, Rogan josh curry of lamb with yoghurt cinnamon paprika & garam masala.  

From the coconut char grill you will discover ayam bakar, Western Sumatran twice cooked chicken grilled over coconut husk, Sulawesi grilled fish marinated in turmeric lime juice & lemongrass with sambal matah and grilled baby pork ribs marinated in a traditional Indonesian paste.

The Sarong Vegetarian Menu is also an extensive and satisfying choice of Asian dishes that are sure to please.

Prior to Sarong, Chef Will was the leading light at Jimmy Liks and Long Grain, two of Australia’s hottest bar/restaurants, and in Asia created Husk in Sofitel Bali, LOTUS in Hong Kong and sharpened his knives and his Thai skills in the five star boutique resort Karma Samui in Thailand.