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SAMPLE MENU
Our menu is constructed with Degustation course menu, A la carte menu and Beverage list
with the unique harmonised Japanese + French cuisine and casual fine dining concept.
We change our menu frequently.
The menu below is just a sample for your reference.
DEGUSTATION
(Available entire table only)
+49 for 5 course Pairing wines
+68 for 7 course Pairing wines (100ml each course and 45ml for dessert wine)
7 Course Degustation 119
5 Course Degustation 89
SEARED HOKKAIDO SCALLOPS
Fennel puree, Pancetta, Burnt Tosazu butter
Pear Tree Pinot Gris – Marlborough, NZ
GRILLED BRISBANE VALLEY QUAIL
King oyster Mushroom, Sherry poached Quince,
Crumbled Hazelnuts and Manchego cheese, Celeriac Yuzu Miso Sauce
Haselgrove Alternative Series Fiano – McLaren Vale, SA
REE RANGE PORK + KING PRAWN (7 course only)
Slow cooked Pork belly, seared King Prawn, Braised Cabbage,
Caramelised Miso glaze, XO pork jus
Darling ARNST Gewurtztraminer – Marlborough, NZ
Kangarilla Road The Monty Rose – McLaren Vale, SA
FISH OF THE DAY
Pan-roasted fillet, Sauteed Squid, Chorizo and Persimmon,
Squid ink + garlic Puree, Turnip Dashi sauce
Cooters and Cooters Riesling – Watervale, Clare Valley, SA
DUCK + FOIE GRAS (7 course only)
57°C Confit Duck Breast and Foie Fras, Jerusalem Artichoke Puree,
Mandarin + Cassis sauce
Frenchman’s Cap Pinot Noir - Freycinet Coast, TAS
BEEF TENDERLOIN STEAK
Creamed Potato, sautéed Green, Baby Carrot,
Red wine soy jus, Wasabi snow
*Change to Wagyu Sirloin steak, MB score 7, +$19
Paisley Silk Shiraz – Barossa Valley, SA
DE-CONSTRUCTION MONT BLANC
Cream Chantilly, Chestnuts Butter cream, Crispy meringue, Vanilla ice cream
All Saints Muscat - Rutherglen, VIC
A LA CARTE
~ STARTER~
BURLEIGH BAKER Organic Natural Leaven Sourdough Bread, Miso butter (V) 4
TRIPLE COOKED CHIPS with Yuzu Mayo(V,G) 7.5
EDAMAME – steamed Young Soy Beans (V,G) 7.5
~ENTREE~
SASHIMI TASMANIAN SALMON
Daikon salad, Wasabi and
our Original Soy sauce 25.9
SASHIMI 3 WAY – TASMANIAN SALMON 27.9
4 pieces each of Normal Sashimi with Daikon salad, Ceviche in Yuzu dressing, Tataki with Ponzu
SEARED HOKKAIDO SCALLOPS
Fennel Puree, Pancetta, Burnt Tosazu butter 25.9
GRILLED BRISBANE VALLEY QUAIL
King oyster Mushroom, Sherry poached Quince, Crumbled Hazelnuts and Manchego cheese, Celeriac Yuzu Miso Sauce 23.9
FREE RANGE PORK + KING PRAWN
Slow cooked Pork belly, seared King Prawns, Braised Cabbage, Caramelised Miso glaze,
XO pork jus 26.9
BACALHAU BALLS
Portuguese crumbed salted snapper potato balls – Yuzu mayo 18.9
TEMPURA VEGETABLES
Matcha salt, Shojin vegetarian dipping sauce (V) 17.9
~MAIN ~
BEEF TENDERLOIN STEAK 200g
Creamed Potato, sautéed Green, Baby Carrot,
Red wine soy jus, Wasabi snow 49.8
FISH OF THE DAY
Pan-roasted fillet, Sauteed Squid, Chorizo and Persimmon,
Squid ink + garlic Puree, Turnip Dashi sauce M/P
57°C CONFIT DUCK BREAST
Jerusalem Artichoke Puree, Shallow fried Kipfler potato in duck fat,
sauteed greens, Mandarin + Cassis sauce 45.9 (G)
PORTOBELLO MUSHROOMS TEMPURA
Filled Pumpkin and Hazelnuts crush,
Beetroot puree, Soba buckwheat kernel sauce (V) 36.9
~ DESSERT ~
BELGIAN DARK CHOCOLATE SOUFFLÉ
House made vanilla ice cream
(takes minimum 25min) 20.9
DE-CONSTRUCTION MONT BLANC
Cream Chantilly, Chestnuts Butter cream, Crispy meringue, Vanilla ice cream 16.9
FRANGELICO AFFOGATO Espresso, hazelnut liqueur, House made vanilla ice cream (G) 16.9
*(V) Vegetarian, (G) Gluten free dish. Please ask our
staff for more gluten free option.
**Any brought in cakes will incur a $3 per person charge.
***No split Bill please