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)