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, crisp potato (GF)
Pumpkin agedashi tofu, parsnip crisps, tempura sauce (GF V)
Fried milk bun, prawn, herb mayo, takuan PICKLE, bonito
Eggplant, leek puree, mustard, pickled shiso (GF,V)
Steamed rice, furikake (GF V)
Caramel bite
Kefir and white chocolate cream, fermented blueberry, bergamot cheong, Okinawa crumb, EVOO (GF OPT)
RAW →
Sydney rock oyster, tosazu, makrut lime, pimento oil (GF / 7 EA)
Kingfish, scallop, white ponzu, finger lime nama shichimi, guajillo kosho oil (31)
Tuna, whipped tofu cream, lime, kombu oil, crisp potato (GF / 30)
OTSUMAMI →
Seasonal pickled vegetables, kanzuri fermented chilli (GF V / 14)
Pumpkin agedashi tofu, parsnip crisps, tempura sauce (GF V / 2PC 17)
House baked shokupan, honey glaze, kare butter (V / 15)
Prawn & chicken gyoza, chicken dashi, black vinegar, chives (5PC / 25)
Fried chicken karaage, red chilli ponzu, smoked mayo (GF OPT / 25)
Fried milk bun, prawn, herb mayo, takuan, bonito (16 EA)
Udon noodle, shimeji, shiitake, walnut pesto, mushroom XO (V / 30)
HIBACHI →
Kingfish wing, sake lees, lime (GF / 23)
Market fish, butter dashi, daikon mochi, grated chilli radish, chives (GF / MP)
Grilled pork neck, peppercorn sauce, sichuan pepper oil (GF / 38)
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)