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)

Ocean trout aburi, lemon zest (GF)


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 / 22)

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 / 29)

HIBACHI →

Kingfish wing, sake lees, lime (GF / 21)

Octopus, soy garlic butter, daikon, shichimi togarashi (GF / 33)

Pork chashu, sansho lardo, soy jus (GF / 30)

Wagyu flaP, soy jus, karashi mustard (GF / 39)


SIDEs →

Fried brussels sprouts, shoyu koji teriyaki, capsicum tofu cream, pickled shallot (GF V / 16)

Baby cos, macadamia miso cream, anchovy, furikake, shallot vinaigrette(GF V OPT) (GF V / 15)

Steamed rice (GF V / 5)


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)