Madame K's Vegetarian - Williamstown

BBQ vegetarian duck with curry paste wrapped in banana leaf. Served with rice.

The set of papaya salad with BBQ chicken grilled and sticky rice.

Japanese style vermicelli fried noodle, sukiyaki sesame based sauce and baby corn, vombok, and enoki mushroom. Served with slice pork and silken tofu.

Papaya salad, varies flavor with a well combination of papaya, carrot, lemon juice, tamarind, green bean, and top with crushed peanut.

Spicy and sour mushroom salad with herbs, lemon juice, lemongrass, chili, cucumber, tomato, and green salad.

Fried konjak prawn and self raising flour serving with mayonnaise sauce.

Korean hot chicken pepper paste. Served with green salad.

Two pieces. Pan fried dumpling stuffed with chives.

Four pieces. Thai style vegetarian curry puff. Served with sweet chili sauce.

Tofu crumbed with Japanese spice. Served with vegan wasabi mayonnaise and avocado.

Four pieces. Vegetarian spring rolls with cabbage, carrot, corn, peas, and glass noodle. Served with sweet chili sauce.

Two pieces. Vegan caramelized lamb sliders with roti bread and crushed cashew nut.

Two pieces. Sliced roasted wheat protein duck, cucumbers, shallots, and coriander wrapped in thinly pancake and drizzled with special sauce.

Nasu. Japanese style grilled eggplant with sweet miso sauce and sesame seeds.

Two pieces.

Four pieces. Grilled marinated wheat protein chicken skewers. Served with peanut sauce.

Steam wonton stuffed with mushroom, mashed potato, and water chestnut.

Thai style soup with coconut milk, herbs, mushroom, and baby corn topped with spring onion.

Hot and sour soup with herbs mushrooms, tofu, and vegetarian konjak prawns topped with coriander.

Chinese style wonton soup with bok choy and carrot sprinkle with spring onion and fried garlic.

Crispy begetarian konjak prawns. Served with avocado, cherry tomatoes, and almonds drizzled with vegan sweet chilli mayonnaise.

Steamed greens, tofu, bean sprouts, and cherry tomato. Served with spicy peanut sauce.

Spicy and sour salad with mushroom made lamb, herbs, lemon juice, lemongrass, chili, cucumber, tomato, and green salad.

Steam tofu, shallot, and Asian green with ginger. Served with jasmine rice or brown rice.

Stir fried wheat protein duck with lemongrass, chili, and Asian greens in agave sauce. Served with jasmine or brown rice.

Indonesian style spicy fried rice. Served with wheat protein chicken satay, vegetarian konjak prawns, and Asian green.

Stir fried assorted mushroom and eggplant with aromatic Thai basil and garlic. Served with jasmine or brown rice.

Stir fried crispy tofu with cashew nut and Asian green. Served with jasmine or brown rice.

Prik khing. Stir fried crispy tofu with red curry paste, beans capsicum, and chili. Served with jasmine or brown rice.

Thai green curry with organic tempeh and green beans. Served with jasmine or brown rice.

Slow cooked mushroom made lamb curry topped with cashew nut. Served with mashed sweet potato.

Medium creamy red curry with coconut milk, fried tofu, chickpea, green beans garnished with kaffir lime leaves, and basil. Served with jasmine or brown rice.

Vegetarian mild Japanese curry with potato, carrot, green peas, lentils, and peanuts. Serve with steamed rice or mashed potato.

Noodles in laksa soup with tofu, vegetarian konjac prawn, wheat protein chicken, and Asian greens.

Stir fried rice noodle with tofu in tamarind sauce sprinkled with bean sprout and spring onion.

Roti with banana filling, topped with agave sauce. Served with soy vanilla ice cream.

Fried banana topped with agave, almond, and soy vanilla ice cream.

Sweet taro and black sticky rice. Serve with soy vanilla ice cream and litchi.

Kanom sod sai. Combination of glutinous flour, rice flour, and young coconut shredded, wrapped in banana leave. Serve with soy vanilla ice cream.

Rice flour with pandan juice and coconut cream. Served with soy vanilla ice cream.