Menu.
New Catering Menu
We require 24 hour Notice and 50% deposit to confirm order
Spicy Edamame | $35
Seasoning Sichimi, soy and Dancing Bonito.
Edamame | $30
Seasoning with Soya and Dancing Bonito.
King fish Carpaccio | 40pcs | $95
Sliced kingfish with Char garlic dressing, seedless chilly stick, and micro coriander
Chef Selection Fresh Sashimi | $95
40 pcs
Chef Selection Rolls | $95
40 pcs
Chef Selection Nigiri | $95
40 pcs
Nasu Denkaku "| $80
Eggplant with Caramelized Miso
Squid Tempura | $85
Squid Tempura with Jalepeno Dressing
Karaage Chicken | $85
Garlic Soy marinated Chicken with Spicy Yuzu Mayo
Spicy Beef Skewer | 10 Pcs | $90
House-made BBQ Sauce Marinated Beef Skewers, Chips
Braised Pork Belly | $130
36 hr Slow cooked pork belly, carrot purée, dashi soy glaze, crispy pop pork skin and cumin crumble.
Tasting Menu
$39 pp minimum 2 person
King FIsh Carpaccio - Maguro Hana
Sear Salmon roll - Karaage Chicken
Dessert
Chef Tasting
$62 pp minimum 2 person
Chef Selection Sashimi (12 Pieces) - Maguro Hana
King Fish Carpaccion - Maki of the Day
9 Course Omakase
$85 pp minimum 2 person
7 COURSE DEGUSTATION
MATCHING WITH WINE
$110 PP minimum 2 people
Sashimi
Chef Selection Sashimi of the Day
Sparkling Sauvignon Blanc, Cargo Road Wines Orange
Cigar of the day
Sashimi grade dice Salmon/Tuna in a pastry shell, nori on Malto Ash and spicy mayo
Kikumasamune Kimoto Junmai Sake
King fish Carpaccio
Sliced king fish with Char garlic dressing, seedless chilly stick and micro coriander
2012 Willespie Semillon Sauvignon Blanc, Margaret River WA
Maguro Hana
Floral shaped Tuna, spicy mayo on bed of Crispy sushi rice and micro shiso
Terres de Saint Louis Rose, Provence, France
Hokkaido Scallop on Shell
Pan seared Hokkaido scallops with black pepper dashi and micro mache
2019 Anvers Clare Valley Riesling, South Australia
Sear Salmon Roll
Seared salmon and julienne cucumber with creamy ponzu, crispy eshallot and micro shiso.
Cape Bernier Chardonnay, Tasmania
Karaage Chicken
Garlic soy marinated Chicken with spicy yuzu mayo.
Five Geese “La Volpe” Nero d’Avola, McLaren Vale, SA
Braised Pork Belly
36 hr Sous vide pork belly with carrot pure, dashi ginger glaze, popped pork skin and cumin crumbs.
Willespie Margaret River Red
Yuki
Yuzu parfait, pistachio praline ice-cream and pine foam
Akara Shochikubai Junmai Nigori