Marks At The Park

Seared chicken on Asian cabbage, creamy peanut dressing, toasted peanuts.

Grilled prawns and calamari, greens, mushrooms, red onion, ginger lemon dressing. (GF) (DF)

Sliced tenderloin, greens, mushrooms, cherry tomato, Thai teriyaki. (GF) (DF)

Seasonal greens, grilled corn, avocado, cherry tomato, olive, ginger lemon. (V) (GF) (DF)

Salmon, tuna sashimi, avocado, mango, greens, cucumber, orange tobiko, ponzu chili.

Seared wagyu, black garlic ponzu, black tobiko, crispy garlic, sakura, basil oil.

Kombu-cured tuna, blood orange soy, chili garlic, red chili, horseradish.

Torched Ora King salmon, yuzu soy, ikura caviar, basil oil, red chili.

Thin-sliced hamachi on crushed ice, frozen yuzu snow, olive oil, yuzu soy, sesame.

Steamed soybeans, sea salt or chili shichimi. (V)

Creamy avocado purée, crispy nori crackers, corn tortilla chips. (V)

Crispy panko chicken, Japanese bread, smoky tonkatsu sauce, potato chips.

Crispy spring roll filled with tsukune chicken, sweet chili sauce.

Lightly fried calamari, shichimi togarashi, aji amarillo sauce.

Grilled beef tenderloin, guacamole, mango salsa, sesame chili sauce.

Pan-seared shrimp gyoza, scallion, warm chili yuzu.

Grilled wings glazed in yakitori sauce, toasted sesame, micro herbs.

Crispy sole, chili-lime shrimps, avocado crema, sesame slaw, warm soft tacos.

Three brioche sliders, seared beef, truffle mayo, white cheddar, potato wedges.

Crispy nori rice paper, spicy salmon tartare, smoked salmon caviar, chives.

Pan-fried lamb gyoza with aromatic chili-ginger broth.

Light tempura prawns, yuzu mayo, Japanese chili sauce on side, micro herbs.

Japanese fried chicken, rice flour crust, yuzu kosho mayo, lemon zest.

Fresh salmon, avocado, cucumber, spicy mayo.

Crispy shrimp tempura, avocado, cucumber, sesame, sweet chili mayo.

Crab sticks, avocado, cucumber, black tempura, toasted sesame, sweet chili.

Roasted vegetables, avocado, black sesame, miso soy glaze. (V)

Fresh tuna, spicy chili mayo, cucumber, sesame.

Salmon, tuna, ebi shrimp, avocado, sweet chili mayo.

Torched Ora King salmon, avocado, cucumber, chili garlic mayo, ikura.

Seared wagyu, avocado, mushroom, truffle shoyu, sakura.

Cooked salmon, cream cheese, avocado, tempura flakes, sweet soy glaze.

Crispy seabass tempura, carrot, cucumber, jalapeño mayo, teriyaki.

Crispy shrimp tempura, mango, spring onion, spicy mayo, teriyaki.

Chef's selection of signature rolls.

Sashimi, nigiri, premium rolls, chef's seasonal creations.

2 pcs, crushed ice, ginger, wasabi.

2 pcs, crushed ice, ginger, wasabi.

2 pcs, crushed ice, ginger, wasabi.

3 pcs, crushed ice, ginger, wasabi.

3 pcs, crushed ice, ginger, wasabi.

3 pcs, crushed ice, ginger, wasabi.

Char-grilled chicken, Thai basil chili glaze, coconut-lime reduction, sweet corn. (GF) (DF)

Fire-grilled wagyu, smoked mushroom purée, truffle-shoyu glaze, charred leek oil. (GF) (DF)

Grilled ribeye, black pepper miso, sesame-roasted garlic, cucumber pickle. (GF) (DF)

Grilled lamb chops, chili herb marinade, charred green onion, white sesame. (GF) (DF)

Char-grilled tenderloin, potato wedges, black pepper miso, aged parmesan, rocket.

Boneless baby chicken, lemongrass butter, garlic jus, charred lime. (GF) (DF)

1.3KG. Fire-grilled bone-in ribeye, black pepper miso butter, garlic soy jus.

Miso-marinated salmon, charcoal-grilled, green coconut-lemongrass curry, Thai basil oil. (GF) (DF)

Yuzu-garlic butter, roasted carrots, ginger purée, pickled chili, lime-soy glaze. (GF) (DF)

Crispy-skin seabass, shiitake-dashi, sautéed bok choy, mixed mushrooms, scallion oil. (GF) (DF)

48-hour miso-marinated cod, daikon-orange slaw, ginger vinaigrette, shiso oil. (GF) (DF)

1KG. One seabass prepared three ways: fire-grilled with ginger-soy; crispy tempura with yuzu salt; ceviche with yuzu leche de tigre, avocado, chili, coriander.

Tender sliced beef, garlic-ginger soy, caramelized onion, pickled ginger, scallion.

Seared seabass, spicy teriyaki, sautéed shiitake, baby rocket.

Pan-seared salmon, avocado, pickled ginger, rocket, nori, chili yuzu teriyaki.

Warm chocolate fondant, miso caramel, vanilla ice cream.

Chocolate profiteroles, crème pâtissière, warm dark chocolate sauce, chocolate shavings.

Turmeric honey ice cream, crisp pastry roll, rose cream, chocolate brownie.

Chef's selection of desserts, seasonal fruits, ice cream, chocolate soil.

Caramelized brioche French toast, vanilla custard, chocolate, strawberry, black pepper olive ice cream.

Warm matcha churros, vanilla sugar, white chocolate dipping sauce.

Vanilla crème pâtissière, mango ice cream, rose cream, mixed berry sauce, sakura.