Raita’s tasting menu

12 course

Petit tasting menu

8 course

Tuna creation

Prepared in five styles with five condiments - an OCEAN ROOM signature

Smoke dome ocean trout

table smoked, slow cooked ocean trout, ginger lime vinaigrette

Wasabi prawn

Crispy king prawn, wasabi aioli, petit wasabi croquette

Negi - kashiwa

Grilled chicken with spring onion, teriyaki glazed, sea salt

Goma tofu steak

Pan seared, house-made soft sesame tofu, toasty butter soy sauce

Ocean trout five ways

Cean trout nigiri sushi; Flame seared, poached, marinated, cured and raw

Sashimi classic

Sashimi selection of the day made with Australia’s finest quality seafood

Sashimi modern

Selection of nine sashimi shooters, matching accompaniments

Natural rock oyster / pacific oyster

Champagne mignonette, fresh lemon

Shiso granita rock oyster / pacific oyster

Yamazaki whisky and white balsamic air

Grilledrock oyster / pacific oyster

Soy, shallot oil, yuzu green chilli, coriander

Anchovy & sorbet

Anchovy, smoked vine-ripened tomato sorbet

Spicy garlic edamame

Wok tossed green soy beans, chilli & garlic

Soft shell crab taco

Spiced soft shell crab, pickled vegetables

Calamari pops

Tempura calamari pops, green curry salt

Curry-pan

Crispy bread filled with wagyu cheek curry

Ocean room edo-mae sushi collection

Chef’s daily selection, ten nigiri sushi, red rice wine vinegared shari

Saikyo miso cod

Grilled, sweet miso marinated cod fillet, ginger-scented risotto, orange-infused miso

Fisherman’s tuna

Seared cornflake encased blue fin tuna, black pepper aioli, jalapeno soy vinaigrette

Chilli baby snapper

Roasted, chilli spiced whole baby snapper, micro herbs, shallot oil

Chilli & garlic live marron - limited availability, approx. 220g

South Australia whole marron, wok tossed with sea salt & five peppercorn blend

Sansho pepper beef steak

300g grain fed rib eye steak, baked potato manjyu, sansho peppercorn jus

Aburiyaki wagyu

Wagyu beef harami served bleu, “hidakonro” charcoal grill, garlic miso, spicy soy sauce

Kamo-rosu duck

Japanese style triple cooked duck breast, soy mirin jus, eggplant & pickled beetroot

Warm seasonal vegetable collection

Assorted seasonal vegetable assiette, chilli, garlic & soy coulis

Nori lettuce salad

Soy & rice wine vinaigrette

Cherry tomato salad

Mustard vinaigrette

Wok-tossed seasonal greens

Spicy potato fries

Shichimi pepper mayonnaise

Koshihikari rice

Steamed premium koshihikari rice from Toyama

Namagaki

Freshly shucked Sydney rock oyster, spicy sangrita cloud, tomato air; NV Sanchez Romate Amontillado N.P.U., Jerez SPAIN

Ochazuke modern

Cold-drip dashi & premium gyokuro green tea, Koshihikari rice crust, flame seared latchet, umeboshi sorbet, wasabi dust

Maguro tartare

Sea salt cured tuna, sesame scented, dark & white balsamic crystal, toasted nori & ocean pearl; 11 Schloss Gobelsburg Urgestein Riesling, Kamptal AUSTRIA

Ocean shinjo

House-made fish cake, tiger prawn & calamari bean curd parcel; 10 Dveri Pax Sivi Pinot, Maribor SLOVENIA

Secret hotate

Flame-seared Western Australian scallop, micro herb ravioli, yuzu ponzu Ocean Room’s XO sauce, shallot oil; 11 Sebastien Brunet Vouvray, Loire Valley FRANCE

Dobin-mushi taraba king crab

Taraba king crab & dashi consommé, young chrysanthemum leaf, char-grilled shimeji mushroom; Ranman Tokusen Ginjo, Akita JAPAN

Saikyo miso cod

Signature grilled sweet miso cod fillet, ginger risotto, orange miso sauce; 09 Chestnut Hill Liberty Hill Chardonnay, Gippsland VIC

Agedashi mapo artisan tofu

Golden silken tofu, Japanese inspired mapo sauce, umami-rich flavour; 12 Cork Cutters by Lucy Margaux Pinot Noir, Adelaide Hills SA

Two dimensional jack’s creek wagyu 8+ marble score

Table smoked char-grilled fillet, slow braised wagyu meat pie; 08 Moortangi Cambrian Shiraz, Heathcote VIC

Edo-mae nigiri sushi

Three authentic Tokyo style nigiri sushi, chef’s daily recommendation

Nori & shoyu angel cake

Vanilla & soy infused cream, soy caramel, spiced vanilla ice-cream; Tesseron Lot No.90 XO Selection Cognac

Raita’s sashimi collection

Daily recommendation, seasonal sashimi selection; Rihaku Junmai, Shimane JAPAN

Sweet potato mont blanc

Espresso ice cream crêpe, sweet potato mash, dark chocolate jus, roast almond crush

Toban yaki crème brûlée

Classic crème brûlée, pomelo marmalade, seasonal fruit compote

Orange breezer

Orange and passionfruit granita, shochu orange segment, plum wine jelly

Chocolate tasting plate

White & dark chocolate parcel, chocolate & espresso layers, pistachio ganache

Ocean room assiette - for two

Selection of intense miniature desserts

Ocean room cheese plate

Selection of 4 regional cheeses, wafers and quince paste

Petit fours

Japanese inspired miniature sweets