Tribal Dining

19/12/2024

Hard at work with our game face on.

We’re ready for service. See you tonight?

05/12/2024

Our reverence for wood-fire cooking has been the backbone of Tribal since day one, imparting smoky flavours in distinctly Asian fare.

29/11/2024

Tender, succulent, and delicately sweet — our Canosa octopus comes from the waters of España.

Prepared sous vide then finished on the grill; these tentacles are served with sambal bajak and topped with papaya salad, an invigorating mix of spicy and sour to accompany that natural ocean freshness.

27/11/2024

This December 24 and 25, gather ‘round a bountiful spread of our wood-fired signatures with our Christmas set menus, perfect for parties of 2 or 4.

Explore the menu via the link in our bio and secure your reservations to kick off the festivities!

17/10/2024

Native to Southeast Asia, kumquats are a kind of citrus fruit that’s slightly sweet, with a tart, tangy flavour.

Often overshadowed by its more popular cousin—the mandarin, we’re giving it some love here through a vibrant kumquat marmalade. Served as an accompaniment to our whiskey bundt cake, it adds a bright, zesty note to this finisher.

12/10/2024

Succulent Clarence River Prawns, aromatic ma haw, and tender braised jicama are snugly wrapped in Vietnamese rice paper and wild pepper leaves in this light yet satisfying starter.

05/10/2024

The sum of the parts that make our shima aji:

• Striped jack, cured with lemon, lime, and orange zest
• Lightly charred orange, infused into a ponzu sauce
• White peaches, steeped and compressed in melon oolong
• Glistening pearls of ikura

19/09/2024

Naturally sweet, these Japanese heirloom tomatoes add a burst of freshness to every plate. Carefully sourced for their superior quality, Satsuma tomatoes bring a delicate balance of acidity and sweetness, elevating both simple and sophisticated recipes.

Ours is paired with a crisp sorrel and wasabi-soy dressing for a delicate kick of umami.

16/09/2024