Seimbang

Built on balance and contrast, this menu draws from Malaysian cooking, where depth is developed over time and flavours work in layers. For Line & Label, this is another first, and we’re looking forward to sharing a Malaysian menu unlike anything we’ve served before.

The evening opens with grilled chicken skewers finished with satay sauce, followed by turmeric kingfish collar served with sambal. Savoury and warming, they set the pace for what follows.

Mains are served to the centre of the table. Eyre Peninsula seafood laksa with fried tofu and rice noodles, alongside Malaysian beef curry with roti canai and kaffir lime. Steamed rice and a pineapple and cucumber salad bring balance and contrast.

The night ends with pandan crepes, palm sugar and coconut ice cream.

A dinner built around layered flavours and Malaysian cooking, served the Line & Label way. Seats are limited and expected to book out fast.


〰️ Friday 23 January
〰️ $90 per person
〰️ Book your table here: https://www.sevenrooms.com/xFJpYq4i

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