Chef’s menu (89PP)
9 DISHES
RAW →
Pacific oyster, tosazu, green bergamot, pimento oil (GF / 6.5 EA)
Kingfish, baby lotus root, sansho pepper, pickled green peppercorn, finger lime, ponzu (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, katsuoboshi bearnaise, wasabi leaf (16 EA)
Udon, calamari, white sesame, fermented crispy chilLi, garlic oil, fried leek, spring onion (V OPT / 33)
HIBACHI →
Kingfish wing, sake lees, lime (GF / 21)
Octopus skewer, leek, nduja miso, labneh, wakame powder (GF / 16 EA)
Pork belly, vermouth soy, sansho, shiitake, pickled daikon (GF / 37)
Mayura Station wagyu flank, soy jus, karashi mustard (GF / 39)
SIDEs →
Fried brussels sprouts, shoyu koji teriyaki, capsicum tofu cream, pickled shallot (GF V / 16)
Triple cooked Jerusalem artichoke, wasabi umeboshi, panko furikake, honey (GF OPT, V OPT / 16)
Steamed rice, FURIKAKE (GF V / 6)
SHUGA →
Hojicha chocolate mousse, orange whipped cream, feuillantine, and candied hazelnut (GF OPT / 16)
Milk pudding, black sugar syrup, umeshu apple, milk crumble, caramelised puffed rice (GF OPT / 16)