The kitchen at Joe Taylor
We change the menu often, but the format stays steady — plates designed to share, three or four courses’ worth across the table for two. The list below is the current menu. Allergens noted on the back of the card; ask the floor staff if anything’s unclear.
COCKTAILS
The Underdog Gin, Underberg, Peach, Pineapple, Lime 23
Mekong Highball Mekhong, Amaro Montenegro, Pomegranate, Ginger Beer 19
Pink milk White rum, Lime, Coconut water Watermelon liqueur, Hales blue boy red, Cream 24
Mango sticky rice martini Vodka, Pandan liqueur, Mango liqueur, Bianco vermouth 23
??? Tequila, lychee liqueur, Kaffir lime leaf liqueur, Jasmine, Lychee juice 22
SMALLS
Oyster Saung Kreang, house chilli oil, green nam jim, crispy shallot 7
Sweet Prawn & Starfruit, fermented shrimp onion jam, seasonal sour fruit 8 (2pc)
Spanner Crab Tartlet, nashi pear, young coconut, trout roe, macadamia, kaffir lime 15
Cold-Smoked Duck Miang Kham, five-spice cherry, ginger, liver-pate on shiso leaf 13
Persimmon Salad, winter fruits, cashew, habanero dressing, Thai-basil, lotus root crisps 26
Vodka-Cured Kingfish, lemongrass palm sugar caramel, toasted coconut, betel leafs 28
Kangaroo Larb Tartare, galangal, Thai-northern spices, herbs, tendon cracker 26
LARGER PLATES
Crispy Rice Salad, snake beans, golden egg, scud chilli, yuzu dressing 27
Smoky Mushroom Relish, steamed seasonal harvest, rice cracker, herbs 29
Pan-Fried Hazeldene’s Chicken (half), pandan marinade, turmeric, shallot crisp, jus 36
Charred Pork jowl, smoky larder rice, tamari yolk, green mango, ginger, condiments 36
Sanchoku Wagyu Hanger, Suea rong hai style, tamarind vinaigrette, bone marrow 45
Red Mullet (whole), slow-braised vegetable, chilli tamarind glaze, charred lime 46
ACCOMPANIMENTS
Thai Multigrain rice 6
SWEETS
Som Choon, citrus jasmine granita, compressed seasonal fruits 14
Sankaya Flan, Thai-style coconut pandan custard with caramel 16
Kleeb Lamduan, Traditional Thai incense floral biscuit 9 (4pc)
* Surcharge: 10% on Sunday, 15% on Public Holidays
* We take food allergies very seriously and will accommodate
to the best of our ability however, our food may still contain traces of allergens *
