Dietary Legend
All meals marked 'vo' can be prepared vegetarian on request.
All meals marked 'vgo' can be prepared as vegan on request.
All meals marked 'gfo' can be prepared gluten-free on request.
Please inform your attendant when placing your order as changes to the dish may be required.
All dishes marked '(C)' are cold dishes.
All dishes marked '(H)' are hot dishes.
TEMPURA PRAWN (H) 5.50 each
Fried prawn in a tempura batter / soy ginger dipping sauce (1pc)
SUI PRAWN GYOZA (H) 28
Boiled prawn and shallot dumplings/ginger seaweed vinegar/shallots /greens
TERIYAKI SALMON - gf (H) 26
Pan-seared sashimi grade salmon/house teriyaki glaze/Japanese pickle salad
WAGYU STRIPLOIN - gf (H) 85
150g MB6-7+ Wagyu Striploin / umami butter / Suntory whiskey ponzu
BEEF RIB (H) 44
400g slow roast beef short rib/Orion dark beer and black miso glaze/charred shallot/pickles
PORK BELLY (H) 28
12 hour slow braised pork belly/ Asahi orange glaze / dashi cream potato / togarashi spice / oshinko pickle
CHICKEN KARAAGE - gf (H) 28
Fried chicken pieces/soy garlic ginger marinade/teriyaki mayonnaise drizzle/shallots/toasted sesame
PORK GYOZA (H) 21
Pan fried pork mince cabbage and shitake dumplings / chilli ginger ponzu sauce / shallots / toasted sesame
DUCK BREAST -gf (H) 38
MISO ROAST PUMPKIN - vg, gf (H) 18
TOFU STEAK - vg, gf (H) 22
AGEDASHI TOFU - vo, vg, gf (H) 18
EGGPLANT DENGAKU -gf,vg (H) 22
Japanese eggplant pieces/white miso glaze/shallots/toasted sesame
OYSTERS - 6pc gf (C) 32
Half-dozen Sydney Rock Oysters/cucumber and pickled ginger mignonette
SASHIMI - gf (C) 25
Eight-piece chef's selection of sashimi-grade fish/wasabi/ginger (8pc)
TUNA TATAKI - gf (C) 28
lightly seared slices of pepper crusted tuna/white balsamic ponzu/yuzu guacamole/pickled eschalot/chilli wakame oil
NAMERO - gf (C) 26
Tartare of sashimi fish/red miso and ginger dressing/pickled red radish/Yarra Valley salmon caviar/charred cabbage & nori seasoned rice crisps
SALMON CRUDO - gf (C) 24
sashimi-grade sliced salmon/yuzu wasabi dressing/chive oil/Japanese pickles/salted plum and shiso paste
HOKKAIDO SCALLOPS - gf (C) 24
milk-soaked Hokkaido scallops/paprika roast corn/leek and parsley oil/salmon skin crumbs/sea greens
SPICY TUNA (C) 24
PORT LINCOLN SARDINES - gf (C) 24
Lightly torched salt brined sardines/oil of lemon myrtle and ginger/Japanese pickles/caramelised yuzu
SHIOKOJI CUCUMBER - gf, vg (C) 14
Whole cucumber pickled with shiokoji and miso paste/sencha tea and chilli oil/dashi cream/shredded nori/toasted sesame
EGGPLANT AGEBITASHI - vg, gf (C) 20
Fried Japanese eggplant served chilled/ginger wakame dressing/daikon/shallots
MELON SALAD - vg, gf (C) 16
Honeydew, rockmelon and fennel salad/seaweed vinaigrette/green elk/dill/toasted fennel seeds
MUSHROOM TARTARE - vg, gf (C) 24
Lightly sauteed king brown mushroom/soy pickled shiitake/red miso ginger dressing/truffle oil/miso tomato "yolk"/crisp fried enoki
