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A medley of South East Asian and European cuisine, to create a nostalgic dining experience - created by culinary innovator, Navin Karu 

A Comforting Treat to Pamper yourself

Fresh Sri Lankan mud crab that is de-shelled by hand, stir fried with aromatic spices and paired with freshly fried mantou.

NEGOMBO CRAB WITH MANTOU BUN

Fresh guacamole, with cherry tomato confit, and grilled sea prawns in a chili lime marinade. This dish is served with our housemade mantou. 

GUACAMOLE & CREOLE PRAWN

A signature spiced guacamole made with indigenous Sarawak avocados.

SARAWAK ALPUKAT WITH MANTOU 

Chili smoked garlic spiced baby spinach, paired with de-shelled smoked French sea snails sautéed with garlic chips, roasted cumin and fennel on toasted focaccia with truffle butter.

BAYAM ESCARGOT ON TRUFFLE TOAST

Sashimi grade cubes of line caught yellow fin tuna, atop a grated coconut tartar showcasing local flavours of Kafir lime, crushed cashews and served with handmade sweet potato chips.

BORNEO COCONUT TUNA

Poached sea white prawns, avocado, caviar and a unique Tibetan Pepper aioli to add a tingle to your taste buds. Try it on its own and then together with the truffle focaccia toast.

TAWAU PRAWN TERRINE

100% Indian Mackerel, lightly breaded and fried, with smoked cod liver raisin mousse and some garlic chili aioli. 

CHILI LIME FISH CAKE

Slices of salmon lightly smoked, complemented by the fresh flavours of honey jackfruit, heirloom tomatoes, avocado puree, with a citrus rich dressing.

SALMON & NANGKA MADU

A unique coconut tartare, with crushed cashews, grated coconut and kaffir lime topped with compressed kombucha infused watermelon cubes. Served with sweet potato chips.

WATERMELON CEVICHE WITH COCONUT TARTARE (VEGAN)

Organic local mushrooms in a sauteed in chili and garlic, layered on a turmeric creamed spinach ragout. Served with truffle butter focaccia toast. 

BAYAM MUSHROOM WITH TRUFFLE BUTTER TOAST

Turmeric grilled cottage cheese, seasonal mangoes, charred spiced corn, rocket and mixed leaves in a coconut acacia rainforest honey vinaigrette.

PANEER & MANGO

APPETIZERS

Chargrilled bumba spiced cauliflower steak piped in with romesco sauce and local goat’s cheese served with an avocado mushroom terrine and a mango salsa.

BUMBA ROMESCO CAULIFLOWER STEAK

Grass fed Australian Angus Ribeye with a Sarawak black pepper dry rub, with whole portobello and thrice cooked potatoes, crisped with duck fat.

SARAWAK BLACK PEPPER RIBEYE

Grass fed lamb air From Silver Fern Farms, New Zealand marinated with garlic tarragon pepper mustard together with black hummus antipasti, complemented with Manja signature thrice cooked potatoes crisped with duck fat.

POMMERY LAMB & HUMMUS

Steak and potatoes done the Manja way. Served with a local coffee infused sauce and a nostalgia inducing mash. Tender enough to eat with a fork!

KOPI SPICED BEEF

Local siakap in a chili mustard marinade sautéed with fresh from the market vegetables, kissed with a light ginger infused coconut cream.

TAMARIND CHILI BARRAMUNDI

Halibut with crispy skin, with a burnt butter sauce and three preparations of local eggplant. There is  roasted eggplant puree, chargrilled eggplant and caramelised smoked eggplant with kurma pesto and pickled beetroot.

CURRY LEAF BURNT BUTTER FISH

A unique blend of hand roasted local dried chilies, cinnamon, cloves and nutmeg, ground into a Manja style jerk dry rub chargrilled on boneless free range organic chicken, paired with kampung chicken egg.

KAMPUNG CHICKEN & EGG

THE SECRET TO THIS DISH IS IN THE WILD PRAWNS FROM SABAH AND THE COCONUT HUSK WE GRILL IT ON. ARE YOU BRAVE ENOUGH TO EAT IT SHELL AND ALL?

CREOLE KING PRAWN & SMOKED TAMARIND 

Whole portobello roasted with signature jerk style spices, paired with a roasted bell pepper puree.

JERK PORTOBELLO WITH ROASTED ROMESCO 

PROTEINS

A delicate handmade ravioli is the vehicle for a preparation of local red snapper with a curry leaf stir fry in a rich saffron sauce, brightened with large lemon butter scallops.

LEMON BUTTER SCALLOP AND SAFFRON SNAPPER RAVIOLI

Linguine tossed in a sauce of lobster butter extracted from the charred shells of river lobster topped with teriyaki glazed unagi, caviar and prawns

LOBSTER BUTTER LINGUINE WITH UNAGI

Inspired by a guest combination; free range chicken in a spicy sancho marinade that is chargrilled on our coconut husk grill, paired with lemongrass coconut rice.

GRILLED SANCHO CHICKEN WITH LEMONGRASS RICE

A dish created on a trip to Bali and then perfected to be put on our menu, it features robust local flavours and sashimi grade cubes of yellowfin tuna from Borneo.

TUNA VILLA GAJAH

Local organic shiitake and king oyster mushrooms in a chili coriander brine is the star of this vegan dish.

UMAMI MUSHROOM SOBA (VEGAN)

Local goat slow roasted in saffron spiced ghee and a Sarawak peppercorn chilli marinade, folded into a steamed rice topped with a creamy cashew nut masala

SAFFRON SPICED GOAT

A painstaking three step process of brining with kiwi, cooking sous vide and then pan roasting, that brings out the beautiful flavours of local duck paired with a fresh mango salsa. 

TAIPING DUCK WITH GARLIC FRIED RICE

A dish inspired by midnight cravings and home cooked comfort food. A decadent steamed coconut rice in a mixture of Manja made sambals, with wild Tawau prawns braised in a serai infused sauce, crunchy anchovies, mussels, and sliced avocado.

GUNDA GUNDA

CARBS

A SWEET TREAT FROM US TO YOU; GLUTEN FREE CHURROS AND MANJA CONDIMENTS

Hand ground rice flour kneaded with gula melaka, served with salted whipped mascarpone and fresh mango compote.

JAGGERY CHURROS

DESSERT

Luscious local river lobster sautèed and braised with lobster oil, served in a brioche bun with lobster butter and chimichurri béarnaise dressing.

MALAYSIAN RIVER PRAWN SLIDERS

A VEGAN PATTY OF OUR OWN MAKING.TAKE A BITE,YOU WON'T BELIEVE THERE'S NO MEAT

CHIMICHURRI BEETROOT SLIDERS

Barbecued organic boneless chicken thigh in a marinade of honeyed five spice with fermented soybean paste in a brioche bun with chili pickled cucumber.

CHAR SIEW CHICKEN SLIDERS

A gorgeous morsel of handmade Angus prime beef patty, given the Manja twist with the flavours of nori, summer truffle and aged cheddar cheese.

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APPETIZERS

NEGOMBO CRAB WITH MANTOU BUN

Dari RM34.00

Out of stock

GUACAMOLE & CREOLE PRAWN

Dari RM38.00

Tambah

SARAWAK ALPUKAT WITH MANTOU

Dari RM32.00

Tambah

BAYAM ESCARGOT ON TRUFFLE TOAST

Dari RM46.00

Tambah

BORNEO COCONUT TUNA

Dari RM38.00

Tambah

TAWAU PRAWN TERRINE

RM47.00

Out of stock

CHILI LIME FISH CAKE

RM32.00

Tambah

SALMON & NANGKA MADU

RM66.00

Tambah

WATERMELON CEVICHE WITH COCONUT TARTARE (VEGAN)

RM30.00

Tambah

BAYAM MUSHROOM WITH TRUFFLE BUTTER TOAST

Dari RM40.00

Tambah

PANEER & MANGO

RM35.00

Tambah

PROTEINS

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