6:30 pm - 9:00 pm

Tracey’s menu features vibrant, authentic dishes from across the South East Asian region. From Vietnam green papaya and tofu spring rolls with a soy coconut dipping sauce ; from Laos prawn Laab, thinly sliced prawns stir-fried with herbs and roasted rice flour; from Cambodian fish amok, a mildly spiced coconut cream fish curry steamed in banana leaves; and finally from Sri Lanka, a vegan beetroot curry with saffron basmati rice, both enhanced with traditional aromatic spices and herbs including curry leaves, turmeric, cardamom and saffron.