Tiki. Tiki bar menu template.

Aged Jamaican and Martinique rums, lime, curaçao and orgeat.

Three rums, falernum, grapefruit and cinnamon. Limit two per guest.

Demerara and Jamaican rums, grapefruit and honey, an ice cone.

Navy rum, pineapple, orange and coconut cream, grated nutmeg.

Blackstrap rum, Campari, pineapple and lime, shaken hard.

White rum, fresh mint, pineapple, peach and honey, blended.

Rumaki, crab rangoon, char siu ribs and coconut shrimp on a hibachi.

Crisp wontons of crab and cream cheese, with plum sauce.

Chicken livers and water chestnut wrapped in bacon, soy glaze.

Prawns in a coconut crust with pineapple and chilli jam.

Pork spare ribs glazed with honey and five spice, over charcoal.

Raw yellowfin tuna with shoyu, sesame, sweet onion and limu.

Pork shoulder roasted in banana leaves, with braised cabbage.

Gluten-Free

Half a chicken on the spit, basted with pineapple, ginger and soy.

Mahi mahi with macadamia butter and charred lime.

Gluten-Free

Beef patty on rice with a fried egg and brown onion gravy.

Jasmine rice in the wok with pineapple, cashews, scallion and egg.

Vegetarian

Coconut milk pudding set with arrowroot, toasted coconut.

Vegan · Gluten-Free

Portuguese doughnuts rolled in sugar, with passion fruit curd.

Vegetarian

Caramelised pineapple on butter sponge, dark rum cream.

Vegetarian