For the last lunch of 2026, we will be worshipping all things green and lovely. Have you ever had a dish which was completely transformed by the addition of a bright herb, some sort of green? We will explore the idea of how a simple braised pork belly dish is lifted with Chinese Celery and Green Chillies (raw and pickled)

Pesto is made local with our Ulam Pesto which will be on our signature pizza base with nasi lemak accoutrements.

Both desserts will see some “green” but in the best possible way.

Sunday, 13 Dec 2026
1pm

138 per pax
email ownselfmakechef@gmail.com to chope your seats or WA 89499102

Nasi Lemak pizza
Coconut cream, Sambal Tumis, Ikan billis, Ulam pesto

Caviar & Spring Onions
Fried chicken nuggets, Sour cream, Spring onions

Crab omelette & Laksa Leaf
Laksa leaf kalamansi Remoulade

Green Chilli, Chinese Celery and Pork
Green chilli, pickled green chilli, Chinese celery and braised pork belly

Green chilli, pickled green chilli, Chinese celery and braised pork belly

Chive and Fish fritter
Garlic lime coriander green chilli fish sauce, sugar, and salt
Tartare sauce
Grated salted egg yolk

Nasi lemak & Ginger Leaf
Crispy fried chicken
Ginger leaf pesto
Sambal Tumis

Desserts
Red bean Mochi wrapped in betel leaves bbq
Peanut brittle with dried laksa leaf
Gula Melaka ice cream

Egg tart with turmeric leaf brulee
Lime lychee, ginger flower sorbet