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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
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