Savour the exquisite fusion of vibrant flavours from around the pacific coast.

HighHouse draws on flavours from around the Pacific Coast. Executive Chef Sam Chin presents a tantalising Pan-Asian menu of sharing plates that spotlights fresh seafood, tropical fruits, and root vegetables. The palate pleasing selection includes creations like Ceviche in Fijian-Style, Dutch Kingfish Carpaccio, Whole Spanish Dover Sole with Homemade Chai Poh and Sakura Pork Belly in Massaman Curry served with Sticky Rice.

The small and large plates are best paired with signature sips by Jay Gray, award-winning bar specialist and beverage consultant to HighHouse. Inspired by the theme “Origin of Flavour”, the draft cocktail programme celebrates ingredients that are synonymous with communities from around the Pacific Coast, focusing on high impact flavour from single or multiple ecological sources in the region. The result is familiar and imaginative concoctions like Sticky Mango Highball, Roselle, Café Con Fuego, and Maple & Smoke.