Au Jardin

Inside a bus depot-turned art space sits this distressed building clad in corrugated metal panels. However, the interior is miles apart from the exterior, boasting a modern and sleek look. The menu changes monthly and showcases sophisticated European fare with subtle local twists. Every item served has been well thought out – the homemade sourdough with tomato butter is always a highlight. Even the palate cleanser surprises in pleasant ways.

• Set inside The Warehouse at Hin Bus Depot, a bus depot turned art space.
• A monthly changing menu, built around sophisticated European cooking with subtle local twists.
• The kitchen leans heavily on local sourcing, framed on the menu page as 85% locally sourced ingredients.

Signature Ingredients

• House sourdough
• Tomato butter
• Malaysian seasonal produce used across the tasting menus

Menu

• Monthly-changing tasting menus that blend contemporary European technique with Malaysian produce and flavour cues.
• Two core formats, the Menu Dégustation and a meatless Green Menu Dégustation, both built around an 85% locally sourced ingredient pledge.
• Highlights often begin with house sourdough and tomato butter, with a palate cleanser treated as a course rather than a reset.