INSIDE OUR KITCHEN
This traditional Malaysian dish has the perfect
combination of sweet, sour and salty
elements. The best kind of noodle soup for
a rainy day – comforting, complex with just
the right amount of spice.
Churrasco Wagyu Rump
Succulent Tajimaya wagyu beef coated with
Santa Fe dry rub personally sliced by our chefs on your table. Churrasco is a Spanish or Portuguese word
that means “grilled beef” but is also used to
refer to barbecue. A cooking technique that is
famous in most part of South America wherein the
meat is usually grilled using a long skewer slowly grilled over charcoal for hours at a time to reach
the right amount of consistency.
Kiss My Beef Cheeks
This cheeky little number is slowly braised for 24 hours
in special jus of red wine, bay leaf and baby shallots.
The most important part about cooking this dish
is the precise amount of time. High Street Café guests
are sure to enjoy this classic – simple, succulent,
tasty and perfect for any day.
Molten Lava Cake
One of Chef Anthony Collar’s special creations.
Rich chocolate cake with a center oozing with locally
sourced molten cacao. A must try for every
High Street Cafe diner!