Monsoon Poon - Auckland

MALAY HAWKER FISH AND PRAWNS

wok fried in a kaffir lime, basil, spinach and ginger sauce with fresh chillis

GOAT CURRY

Kaiapoi farmed grass-fed goat, slow cooked with tomato, fresh ginger, cardamon, turmeric, onion and coriander

FIRECRACKER CHICKEN

rubbed in Malay chilli paste and wok fried. Not for the fainthearted!

SHAKING BEEF

Vietnamese style wok seared beef with garlic, spring onion, red onions and a lime dipping sauce

DUCK AND PINEAPPLE CURRY

house roasted duck, eggplant and fresh pineapple in a red curry of lemongrass, kaffir lime and birds eye chilli

25 HERB AND SPICE INDIAN LAMB CURRY

Tender lamb slow cooked in our own secret recipe, can you pick the spices? A Monsoon Poon classic

BALI PRAWN CURRY

with green beans, zucchini, eggplant & broccoli in an aromatic green coconut broth

BEEF RENDANG

Indonesian dry curry with star anise, tamarind and toasted coconut

PENANG CHICKEN

Malaysian style roasted chicken marinated with ginger, tumeric, chilli, kaffir lime, fennel seed and coconut cream

MALABAR FISH CURRY

fish fillets in coconut, chilli, mustard seed, turmeric and onions

NASI GORENG

Indonesian spicy fried rice with our own chilli sambal, fresh vegetables, chicken and seafood (vegetarian option available)

THAI YELLOW CHICKEN

yellow curry with kaffir lime, lemongrass and galangal

BUTTER CHICKEN

Tandoori roasted chicken cooked in our rich gravy of cream and tomato with fenugreek and garam masala

ROAST DUCK NOODLES

house roasted duck wok tossed with green beans, black fungus musghroom and fresh egg noodles

SINGAPORE FRIED NOODLES

rice noodles, chicken, shrimp, bean sprouts, red and green peppers, onions and chilli (vegetarian option available)

LAKSA

spicy Malaysian noodle soup with chicken, seafood and market vegetables

THAI BEEF SALAD

sweet red onions, cucumber, coriander and carrot straw with a fresh and zingy lime and chilli dressing

PEKING DUCK SALAD

5 spice duck, baby spinach, cucumber, sprouts, Asian herbs and sesame lime dressing

THAI RED VEGETABLE CURRY

seasonal vegetables and tofu with Thai spices and coconut cream

SICHUAN STYLE CLAY POT

zucchini, eggplant, fresh chilli and tofu wok fried in a Chinese hot bean paste

SPINACH & POTATO CURRY

spiced with tumeric, ginger and chilli

DR. LIM’S FRIED RICE

COCONUT RICE

SAFFRON RICE

THAI JASMINE RICE

WOK FRIED GREEN BEANS

with garlic and light soy

INDIAN SPICED CAULIFLOWER

with chat masala, chilli and fresh coriander

SWEET CHILLI EGGPLANT

WOK FRIED GREEN BEANS

with garlic and light soy

ROTI

KEEMA NAAN

filled with tandoori spiced chicken

CARAMELIZED ONION AND GARLIC NAAN (V)

NAAN

POPPADOMS (V) (VEGAN)

two baked lentil wafers

CHEF TAO’S BROCCOLI & TOFU (V)

stir fried with light soy and chilli

TOSSED SALAD (V)

with a lime and chilli dressing