VALENTINES DAY

 

Seafood Omakase starter

~Sydney rock oyster, kimchi tomato, shichimi ‘bloody mary’~

~seared Hokkaido scallop, jalapeno yuzu gel, citrus dust~

~blueberry gin cured kingfish, pickled radish~

~smoked Yarra Valley salmon pearls, yuzu wasabi cream, green apple, radish~

~seasoned, roast edamame beans~

 

entree

~Pumkpin korokke, vegan pirikara sauce, asparagus and brocolinni Goma-ae-

-silken tofu, kombu shiitake broth, assorted tempura~

 

main

~teriyaki salmon, mixed rice, avocado puree, roast sweet potato, pickled beetroot, micro green salad~

~Hitachino marinated Wagyu, white miso dengaku eggplant, Tasmanian wasabi, smoked salt~

 

dessert

~cloud cheesecake in a white chocolate cup, dehydrated strawberry sponge, coconut coated milk chocolate truffle, strawberry and mango gel, cookie crumb~

 

 

 

VEGAN OPTION

 

Vegan Omakase starter

~housemade kimchi vegetables~

~mixed rice inari~

~chilled firm tofu, jalapeno yuzu gel, ginger, chives~

~sunomono salad, Japanese pickles~

~seasoned roast edamame beans~

 

entree

~Pumkpin korokke, vegan pirikara sauce, asparagus and brocolinni Goma-ae-

-silken tofu, kombu shiitake broth, assorted tempura~

 

main

~teriyaki tofu, mixed rice, avocado puree, roast sweet potato, pickled beetroot, micro green salad~

~white miso dengaku, crisp lotus chips, Tasmanian wasabi, smoked salt~

 

dessert

~purple taro semifreddo, vanilla soy cream, dehydrated citrus, raspberry coulis, fresh berries, candied hazelnuts~