Omakase →
Chef’s menu (89PP)
9 DISHES, Adaptable to most dietary requirements, including Vegan and Gluten Free
SAMPLE MENU
Seasonal pickled vegetables, kanzuri fermented chilli (GF V)
Ocean trout aburi, lemon zest (GF)
Tuna, whipped tofu cream, lime, kombu oil, crispy potato (GF)
Pumpkin agedashi tofu, parsnip crisps, tempura sauce (GF V)
Fried milk bun, prawn, herb mayo, takuan PICKLE, bonito
Butter lettuce, yuzu vinaigrette, saltbush, pine nuts, toasted rice (GF V)
Steamed rice, furikake(GF V)
Caramel bite
Hojicha chocolate mousse, orange whipped cream, feuillantine and candied hazelnut ( GF OPT )
RAW →
Pacific oyster, tosazu, green bergamot, pimento (GF / 6.5 EA)
Kingfish, scallop, white ponzu, finger lime, nama shichimi,
guajillo kosho (GF / 28)
Tuna, whipped tofu cream, lime, kombu oil, crispy potato (GF / 29)
OTSUMAMI →
Seasonal pickled vegetables, kanzuri fermented chilli paste (GF V / 14)
Pumpkin agedashi tofu, parsnip crisps, tempura sauce (GF V / 2PC 16)
House baked sourdough shokupan, honey glaze, kare butter (VG / 15)
Prawn & chicken gyoza, chicken dashi, black vinegar oil, chives (5PC / 24)
Fried chicken karaage, red chilli ponzu, smoked mayo (GF OPT / 24)
Fried milk bun, prawn, herb mayo, takuan PICKLE, bonito (16 EA)
Udon noodle, shimeji, shiitake, walnut, mushroom XO (V OPT / 29)
HIBACHI →
Kingfish wing, sake lees, lime (GF / 23)
Octopus skewer, leek, nduja miso, labneh, wakame powder (GF / 16 EA)
Grilled pork neck, peppercorn sauce, sichuan pepper oil (GF / 37)
Mayura Station wagyu flank, soy jus, karashi mustard (GF / 42)
SIDEs →
Eggplant, leek puree, mustard, pickled shiso (GF,V / 17)
Broccolini, sesame miso, chicken skin crumb (GF, V OPT / 16)
Steamed rice, FURIKAKE (GF V / 6)
SHUGA →
Hojicha chocolate mousse, orange whipped cream, feuillantine, and candied hazelnut (GF OPT / 16)
White chocolate & kefir cream, fermented blueberries, EVOO (GF OPT / 16)