Menu - PŌpa

A classic colonial cocktail from 1920's Myanmar. London dry gin; dry Curacao; fresh lime juice; Angostura & orange bitters

Oolong infused vodka; coconut milk; lime juice; basil syrup; thai basil leaves; Chinese 5 spice

Muddled blueberries; Longan honey syrup; lemon juice; Fever Tree soda; rosemary twig garnish

The national salad. Romaine lettuce; fried yellow beans; fried garlic; sesame seeds; jalapenos; sunflower seeds; crushed peanuts & dried shrimp

Our version is made + a beautiful catfish; sautéed lemongrass & a pea broth. Served + coriander; boiled duck egg; homemade pea fritters & gourd kyaw

Free‐range chicken bathed in chili flakes & oil. Grilled over open fire

Smokey Mezcal; grapefruit juice; agave syrup; ginger kombucha; muddled fresh mint; salted rim

Chinese egg tart + Portuguese influence popular in Macau

Potatoes; garlic; wonton; tamarind; ginger; Chinese wheat noodles; sriracha; cucumber; red onion; green cabbage; cilantro; chickpea flour; dried chili flakes; onion oil; lime juice

Khow Suey; a hand‐tossed noodle salad made + a striped chicken curry; toasted pea flour; hard boiled duck egg & crispy noodles. A vegetarian version + chickpea tofu made in‐house is made to order

Pickled baby ginger; lettuce; roasted coconut flakes; yellow split peas; cabbage & romaine lettuce

Minced Chicken; shredded cabbage; romaine lettuce; jalapeno; sliced cucumber; lime juice; fresh basil fried garlic chips

Samuza; cucumbers; romaine lettuce; shredded cabbage; chopped cilantro; chopped mint; fried onions; chickpea flour; salt; onion oil & tamarind ginger dressing

Hendricks; mandarin syrup; yuzu; ginger; chartreuse; bitters; pomelo garnish

A mildly spicy; very succulent; Burmese chicken curry + coconut rice

A simple & delicious dish. Tiger prawns; madras curry powder; fish sauce; shrimp paste; tomatoes; tamarind water; cilantro served + fries

Burmese polenta eaten + tamarind ginger dressing

Spiced Burmese beef steak; kebab mix; jalapeno; tomatoes; cilantro; onion; mint served + fries

Home‐made pastry filled + potatoes; turmeric; shallots & ground pepper served + tamarind chutney

In‐house recipe of wholemeal platha served + coconut curry sauce

In‐house recipe of wholemeal platha served + coconut chicken curry sauce

Steamed buns filled + roast honey lamb‐leg marinated for 48 hours & grilled twice; cucumber; coriander + hoisin sauce & topped + sriracha

Burmese falafel; a popular street snack made of yellow lentils; spices; onion & coriander; golden fried & tossed in brown garlic sauce

Balinese satay platter. Beef & chicken satays + traditional Balinese aromatics & peanut dipping sauce

Burmese tempura basket. Eggplant; onion; cauliflower; spinach leaf coated in a light batter; served + homemade tartar & tamarind sauce

Lightly battered & seasoned chicken wings served + a garlic; lemongrass & chili sauce

Tender beef in chili–lemon grass shrimp paste; shallot; tomato & tamarind

Fish of day fillets marinated in homemade masala; turmeric & pepper; cooked + cherry tomatoes until sof

Tender lamb leg marinated in a delicious mango chutney; served + jasmine rice

Created from home grown recipes of Burmese country side medley of fresh vegetables tossed + dry red chili; turmeric & tamarind

Collective Arts rhubarb hibiscus gin; rosewater syrup; lime juice

Cardhu; Sherry; St.Germaine; lemongrass syrup; lime

Muddled red fruit; lemon juice; green tea syrup; pisco; topped + Cremant d'Alsace

A modern spin on old fashioned. Hibiki Japanese scotch; muddled sugar; angostura; Fever Tree soda; orange; maraschino

Wok tossed rice + vegetables; white peas; chickpea tofu & fried onions

Jasmine rice; coconut milk; palm sugar; salt; & coconut oil

Dried shrimp relish