Asian eats done differently. That is what new southside eatery Oh Monk is promising Tarragindi locals looking for a quick-service feed. Specialising in bold flavours and unexpected ingredient combinations, Oh Monk’s menu – described as a ‘radical fusion of euphoric eats’ – mix an assortment of Asian cuisines into a dynamic list of drool-worthy dishes, incorporating traces of Thai, Korean, Chinese and Japanese influences across its seasonally shifting offering. Inclusivity is key, with the kitchen team going to great lengths to ensure the menu caters to vegetarian, vegan and gluten-free eaters. Oh Monk is using a separate fryer for deep frying the likes of its gluten-free karaage chicken, made its own Japanese curry roux using alternative flour, utilising soy, oyster and fish sauce from MegaChef that do not contain any wheat or gluten, and substituting beef mince for Fable Food mushroom as the filling for its Malaysian-inspired murtabak. The menu starts with small plates like chicken katsu sandos with slaw and sriracha mayo, vegan spring rolls filled with cabbage, vermicelli and pea (plus chilli-caramel sauce, for dipping), nori pepper calamari, and shoyu-cured salmon on rice-paper crackers. But be sure to save room for the larger plates, or bring enough pals to share. Serves of slow-cooked Angus beef-cheek massaman curries, wok-tossed tempeh with seasonal greens (gluten-free and vegan), gluten-free prik king dry curry stir-fry and lemongrass honey chicken are but a few of the sizeable showstoppers at the menu’s heartier end.