THE KAF - DOWNTOWN

Crispy rice squares topped with spicy shrimp, avocado mousse, pickled ginger, namjim dressing, and mixed sesame seeds.

Japanese-style crispy fried chicken, served as crispy buffalo chicken bites with spicy lime dressing, topped with spring onions and a lemon wedge.

Crispy rice squares topped with tuna, sriracha aioli, and spring onion.

Skewered A5 Wagyu beef grilled and brushed with bachata sauce, served with pickled relish, spring onions, and a touch of togarashi.

Chicken Katsu with Japanese curry sauce and ginger pickles.

Grilled prawns with edamame, charred corn, charred baby gem, avocado, pickled ginger, and sticky rice.

Kimchi Indomie with sugar snap peas, baby corn, crispy shallot and gochujang butter sauce.

Linguine tossed with homemade spicy sambal sauce, chicken, cherry tomatoes, chives, cream, and Parmesan.

Creamy Japanese rice with shimeji mushrooms, Parmesan, spring onions, and truffle oil.

Pan seared Wagyu Beef with spicy sweet soy, and Japanese rice.

Creamy smashed avocado, spring onion and whipped cream cheese on toasted charcoal rye bread, topped with soft-poached eggs. Chef's favorite.

Spiced shakshuka with beef sausage and cooked eggs, served with sourdough bread, crumbled Greek feta and fresh green cress.

French-style omelette filled with ricotta cheese, served with toasted sourdough, grated Parmesan, chives, and shaved fresh truffle.

Alfalfa sprouts, hummus, sliced avocado, kale, and pickled ginger, with harissa-roasted butternut pumpkin, grilled halloumi, and mixed quinoa, finished with Mrouzia-spiced dressing, a poached egg, and chives.

Blinchiki (Russian crepes) with smoked salmon, sour cream, cream cheese, salmon roe, and chive mixed cress.

Silky scrambled eggs on toasted brioche, topped with truffle béchamel, balsamic-glazed mushrooms, fresh herbs, and shaved black truffle.

Roasted garlic labneh topped with roasted pepitas, chili oil and herb-infused oils, crumbled Greek feta, sumac, finished with coriander cress and served on toasted pita bread.

Wagyu beef patty with truffle aioli, cheddar, pickles, and french fries.

Deep-fried breaded chicken with sriracha aioli, cheddar, pickles, and iceberg lettuce.

Chicken Katsu with Katsu aioli and iceberg lettuce, served on toasted brioche loaf.

Toasted brioche layered with melted cheeses (comte, mozzarella, gouda), truffle béchamel and black truffle carpaccio, served with marinara dipping sauce.

Australian Wagyu A5 tenderloin, caramelized onion, truffle mayo, served on toasted brioche loaf.

Craft your omelette your way. A filled omelette served with toasted sourdough and fresh chives, with your choice of three additional ingredients.

Baked brûlée-style cheesecake custard on a crisp buttery sable base, lightly caramelized on top, served with a warm milk chocolate sauce.

3-layer naked cake with carrot sponge, cream cheese frosting, candied almonds and pecans, and roasted pecans on top, lightly spiced with cinnamon.

Chocolate velvet caramel tart with a Biscoff biscuit base, caramel sauce, and velvet chocolate glaze, garnished with whipped chocolate ganache and cacao nibs.

Crispy golden churros served warm with gianduja chocolate and hazelnut dipping sauce.

Baked vanilla custard topped with golden caramel sauce, served chilled.

French strawberry cake with génoise sponge, vanilla crème pâtissière enriched with mascarpone and cream, fresh strawberries, and strawberry coulis.

A baked brûlée-style cheesecake with a Nutella custard, a crisp buttery sable base, and strawberry coulis.

A pistachio cake layered with dark chocolate ganache and a crispy kunafa crunch, finished with pistachio garnish. Chef's favorite.

Warm, moist date sponge served with butterscotch sauce and a scoop of vanilla ice cream. Chef's favorite.

Triple-layer naked-style chocolate cake with chocolate sponge and chocolate crémeux, finished with a Ferrero Rocher.

Crispy bite-sized chicken pieces

Beef sausage

Grilled chicken breast seasoned with Cajun spices

Toasted brioche bun with a Wagyu beef patty and iceberg lettuce, served with French fries and ketchup.

House-made chowder with shredded chicken, small yellow potatoes, carrots, and celery in chicken broth, finished with cheddar and green onions.

Chicken nuggets served with French fries and ketchup.

Brioche bun with fried breaded chicken, iceberg lettuce, and sliced red Cheddar cheese, served with French fries and ketchup.

Homemade pancakes served with Nutella spread, fresh strawberries, and vanilla cream.

Soft brioche soaked in cinnamon milk, served with fresh berries and Nutella.

Mix of fresh berries, apple and banana.

Three-fold omelette cooked until tender and folded into layers, served with toasted brioche bread.

Scrambled eggs served with chicken sausage and crispy hash browns.

Romaine, spinach, and frisée lettuce with Caesar dressing, Parmesan, Cajun sweet potato, and crispy spiced Cajun chicken.

Crispy fried chicken, red cabbage, cucumber, carrot, roasted peanuts, crispy wonton, lightly tossed in Asian dressing.

Lettuce, cucumber, avocado, house-made dressing, furikake, affilla cress, alfalfa sprouts, and crushed roasted pistachios.

Romaine, spinach, and frisée lettuce with Caesar dressing, Parmesan and Cajun sweet potato.

Soft Japanese rice, designed to complement rich proteins and sauces.

Crispy golden fries served with truffle aioli and parmesan.

A refreshing healthy breakfast açaí bowl topped with coconut granola, dragon fruit, fresh berries, banana, and chia seeds.

Creamy almond milk-based oat porridge topped with Medjool dates, crispy almond brittle, lemongrass pineapple, passion fruit, chia seeds, fresh strawberries, vanilla yoghurt, and honey.

Chocolate Blinchiki (Russian crepes) with pastry cream and ice cream quenelle.

Homemade pancakes served with Chantilly cream, maple syrup, and blackcurrant jam.

A refreshing breakfast bowl with coconut granola, honey Greek yoghurt, fresh berries, and hibiscus berry sauce.

Soft brioche soaked in cinnamon-infused milk, topped with whipped caramel, vanilla cream, and caramel sauce.

A light and refreshing almond milk chia pudding topped with mango sauce, fresh mango, blackberries, and crushed hazelnuts.

Traditional thin Russian crepes, served with matcha cream, fresh mango, and dulce de leche.

Eastern European cottage cheese pancakes, served with blackcurrant jam, fresh berries, and sour cream.