Dawson 19

Lightly battered avocado with avocado-cheese emulsion, foam, chili threads, tempura crisps.

Flame-kissed prawns in sweet and smoky New Orleans marinade with lemon foam.

Cubed tuna with honey-lemon reduction, avocado, mango, cherry tomatoes, red bell peppers, nori.

Slow-roasted pork belly with caramelized plum glaze, char-roasted sweetcorn, crispy vermicelli.

Golden-fried tender squid rings in tempura crust with spicy mayo.

Grass-fed sirloin, seared, with herb-roasted baby potatoes, roasted red pepper and corn ribs.

Grass-fed fillet, seared, with herb-roasted baby potatoes, roasted red pepper and corn ribs.

Fall-off-the-bone beef short ribs glazed in barbecue reduction, flame-kissed sweetcorn, charred garden peppers.

A slow-simmered, rich beef jus reduction.

A bold, creamy sauce infused with toasted black peppercorns.

Pan-seared cod fillet drizzled with lemon and herb-infused butter reduction.

Roasted salmon with honey and French grain mustard crust, tomato salsa, asparagus.

Silky pasta with pancetta, wild mushrooms, black truffle and parmesan cheese reduction.

Oven-baked chicken breast filled with spinach and cheese, over mushroom cream reduction.

Pan-seared tuna fillet with avocado, radish, courgette, asparagus, cherry tomatoes.

Rolled chicken breast stuffed with rich filling, blanketed with melted cheeses.

Silky pasta in shrimp oil reduction, with squid and shell-on tiger prawns.

Char-roasted tenderstem broccoli with garlic and sea salt, olive oil.

Hand-crafted mini buns, crispy bottom, soft and fluffy, with crushed roasted pepper chili sauce.

Golden-crisp fries in black truffle reduction with grated parmesan.

Silky pumpkin-infused custard with amber-caramel glaze.

Chocolate brownie served warm with vanilla ice cream and caramelized bananas.

Coconut panna cotta with chocolate glaze crispy-fried sesame rice balls.

Pan-seared chicken breast in teriyaki glaze, jasmine rice, seasonal greens.

Seared beef steak in teriyaki glaze, jasmine rice, seasonal greens.

Crispy golden chicken pieces in sweet and sour sauce, jasmine rice, seasonal greens.

Crispy golden chicken pieces in sweet, sticky Thai chilli glaze, jasmine rice, seasonal greens.

Beef fillet pan-fried with tagliatelle pasta in black pepper and Japanese soy sauce glaze.

House-crafted silky pasta with wild mushrooms and black truffle and parmesan cheese reduction.

Avocado, mixed salad, shaved Parmesan, balsamic vinaigrette, served with mini buns.

Panko-breaded chicken steak glazed in house-special Papa sauce, jasmine rice, spring onions.

Chicken breast, avocado, mixed salad, shaved Parmesan, balsamic vinaigrette.

Crisp seasonal garden greens with house vinaigrette, cherry tomatoes, shaved red onion, pan-fried mini buns.

Lightly battered avocado with avocado-cheese emulsion and airy foam, chili threads, tempura crisps.

House-crafted tagliatelle with velvety black truffle cream sauce, Parmesan shavings, parsley.

Flame-kissed asparagus glazed with Japanese roasted sesame sauce, sesame seeds, spring onion, pan-fried mini buns.

Tagliatelle infused with fresh basil and slow-roasted garlic olive oil sauce, grated Parmesan.

Refreshing, aromatic highball with sake and matcha, topped with soda.

Crisp, clean sake highball with ginger ale, highlighting natural rice aroma.

Tropical blend of melon, orange and pineapple - smooth and vibrant. Classic or foam version available.

Elegant citrus sour with a rich, velvety foam.

Juicy peach with a gentle warm spice finish and smooth foam.

Sweet-tart raspberry sour with silky, long-lasting foam.