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

 

SPANNER CRAB + FREE RANGE PORK (7 course only)

Steamed Crab and Pork belly egg gratin, Truffle Dashi Sauce
Darling ARNST Gewurtztraminer – Marlborough, NZ


SARDINE + PRAWN SHIJO
Crumbed Sardine fillet with Prawn meat and Tomato,  
Sauce Verte, Paprika + Limen sauce 

Kangarilla Road The Monty Rose – McLaren Vale, SA

FISH OF THE DAY
Pan-roasted fillet, sauteed Japanese mushrooms and greens, 
Kipfler potato, Chestnuts, Tomato + Pernod Dashi sauce
Cooters and Cooters Riesling – Watervale, Clare Valley, SA      

SEARED MORETON BAY BUG + FOIE GRAS (7 course only)
Yuzu jam, Lemon Myrtle Bisque sauce
Montsablé Chardonnay IGP - Vin de Pays d’Oc, France  

BEEF TENDERLOIN STEAK
Creamed Potato, sautéed Green, Baby Carrot, 
Red wine soy jus, Wasabi snow
*Change to Wagyu Sirloin steak, MB score 7, +19
Thorn - Clarke Shotfire Shiraz – Barossa Valley, SA          

APRICOT + AMARETTO AIRY MOUSSE 
Belgian Chocolate Yokan, Lapsang Souchong Tea 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


SARDINE + PRAWN SHIJO

Crumbed Sardine fillet with Prawn meat and Tomato,  
Sauce Verte, Paprika + Limen sauce  25.9

 

SPANNER CRAB + FREE RANGE PORK 

Steamed Crab and Pork belly egg gratin, Truffle Dashi Sauce 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 Japanese mushrooms and greens, 
Kipfler potato, Chestnuts, Tomato + Pernod 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, Konbu + Sherry reduction  (V) 36.9



~ DESSERT ~ 
BELGIAN DARK CHOCOLATE SOUFFLÉ
House made vanilla ice cream 
(takes minimum 25min)   20.9

APRICOT + AMARETTO AIRY MOUSSE 
Belgian Chocolate Yokan, Lapsang Souchong Tea ice cream  16.9


FRANGELICO AFFOGATO                                                                                                                             Espresso, hazelnut liqueur, House made vanilla ice cream (G)  16.9

~CHEESE~ 
RIVERINE BUFFALO BLUE 
from Gippsland, VIC 

Charcoal Lavosh, Crispbreads, 
Quince + pear paste, Pickled figs. 15.9  

 

*(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

​BEVERAGES