Spoons – Dinner only

8 Porcelain spoons each containing a little delicacy, (4 kinds, 2 of each) a mix of traditional and new style japanese appetisers - the perfect starter

Natural sydney rock oysters

Sydney rock oysters served with salmon roe, cucumber and ponzu dressing

Sydney rock oysters topped with salsa

Natural oysters dressed with tomato salsa

Steamed pacific oysters

Oysters steamed with soy, mirin, shallot and peanut oil then finished with eschallots

Goma ae (v)

Japanese spinach salad with sesame paste

Edamame (v gf)

Fresh sea salted soybeans in the pod

Prawn Shumai

Chinese influenced steamed prawn dumpling with pnzu dipping sauce

Agedashi tofu

Silken tofu which is deep fried then served in a hot broth of dashi, mirin and soy

Prawn shumai

Chinese influenced steamed prawn dumpling with ponzu dipping sauce

Fried chicken kara age

Dry fried marinated chicken pieces with bell pepper flavoured mayonnaise

Salt and pepper cuttlefish (gf)

Chinese style deep fried cuttlefish pieces tossed in our mix of chilli, garlic and special spices

Prawn isobe age

Deep fried paradise prawn wrapped in nori, lemon and green tea salt lotus root and prawn sandwich

Miso chicken yakitori

Marinated sweet miso chicken with sansho pepper

Ocean trout or kingfish (gf)

12 Slices topped with slices of ginger, chives and sesame seeds, drizzled with garlic oil immersed in citrus soy (ponzu) and seared with smoking hot olive oil

Snapper (gf)

12 Slices topped with sesame seeds, chives and lime juice sprinkled with english sea salt and drizzled with a white soy based dressing

Spicy scallop

Juicy scallops flame seared under black mountain chilli and spicy mayo, baby leaf salad

Salmon tartare

Raw salmon combined with onion, lemon and mayo then finished with generous serves of salmon roe and cucumber. the salmon is then dressed with a wasabi ponzu dressing (sushi e only)

Tuna tataki

Lightly flamed seared tuna sashimi with spicy yuzu dressing, baby coriander & mixed leaf salad

Tuna maguro

Ocean trout *masu

Ocean trout belly* masu toro

Salmon* shake

Salmon belly* shake toro

Kingfish* hiramassa

Garfish sayori

Eel unagi

Prawn ebi

Bonito katsuo

Cuttlefish ika

Snapper tai

Salmon roe ikura

Horse mackerel aji

Scallop *hotate

Scampi * akaza ebi

Flying fish roe tobiko

Egg tamago

Wagyu roll

Thinly sliced wagyu rolled with cucumber and baby cress, topped with flamed wagyu slices

Prawn tempura roll *

Prawn tempura, mayo, cucumber, baby cress and tobiko

Spicy scallop tempura roll *

Scallop tempura pieces, cucumber and tobiko, with togarashi chili on spicy red sauce rolled I/O

Hemmesphere roll * (gf)

Salmon, avocado, baby capers, mixed cress, jalapeno mayo and spanish onion rolled I/O

California roll *

Fresh blue swimmer crab, mayo, avocado, cucumber and red tobiko rolled I/O

Spider roll * (soft shell crab) (gf)

Dry fried soft shell crab, cucumber and jalapeno mayo, rolled I/O with spicy tobiko and chives

Establishment roll * (tuna avocado)

Fresh tuna, avocado, mayo, cucumber and crunch rolled I/O with black and white sesame seeds

Atlantic roll (gf)

Salmon, cucumber and chives all rolled I/O then smothered with juicy salmon, salmon roe and mayo.The roll is then flame seared.

Chicken kara age roll *

Teriyaki chicken pieces with sweet omelette, darling mills cress, with a sweet habanero and pepper cream rolled I/O

Dragon ash roll - dinner only (gf)

Seared salmon rolled I/O wrapped with prawn and mayo flamed seared topped with fried onion and dressed with ponzu dipping sauce

Dynamite roll * (spicy tuna)

Spicy tuna marinated in 7 peppers, chilli and sesame oil, sweet onion and cucumber rolled I/O with spicy tobiko

Caterpillar roll - dinner only

Smoked freshwater eel, avocado, cucumber, teriyaki jalapeno mayo rolled I/O with sesame seeds

Balmain bug roll *

Balmain bug tempura, avocado, spicy mayo, chives and cucumber rolled I/O with tobiko and chopped shiso

Raw vegetable roll * (gf v)

Steamed asparagus, carrot, cucumber, avocado

Tempura vegetable roll * (v)

Miso soup (v)

Specially blended light miso soup featuring deep fried tofu, mitsuba leaf and spring onion

Soba noodle soup (v)

Chilled bonito broth with green tea soba noodles

Spicy scampi miso soup

Whole scampi with our blend of warm chillies and miso

Ruby grapefruit and salmon salad

Salmon belly wrapped ruby grapefruit on a bed of mixed cress salad, tear drop tomatoes dressed with spicy yuzu dressing

Tuna ceviche

Tuna slices marinated with a lemon and lime dressing, finished with baby coriander, jalapeno chilli and teardrop tomatoes

Vegetable ceviche (v)

Okra, eggplant, cucumber, tomato, mushroom and mixed cress, baby coriander, citrus dressing and jalapeno chilli

Roast duck salad with mango

Roast duck breast with juicy mango slices, on a micro mixed salad with apple, daikon, carrot, finished with a sweet balsamic, soy and red wine glaze

Seaweed salad (v)

Chuka wakame seaweed marinated with a chilli and sesame dressing

Spider salad

Lightly fried soft shell crab combined with chilli, garlic, mayo and chives then dressed with ponzu

Garden salad (gf v)

Mixed greens, avocado and japanese white dressing

Roast duck

Salt roasted duck breast with sansho pepper, dressedwith ginger, shallots and baby broccolini

Beef tenderloin (gf)

Grilled beef fillet served on a bed of sautéed asian greens, dressed in a beetroot vinegarette

Steamed barramundi (gf)

Barramundi fillets, first steamed with sake, then served with coriander and leek, and seared with hot olive oil

Grilled scampi (gf)

Whole grilled scampi finished with a spicy lemon garlic sauce, sautéed baby spinach

Wagyu beef (20 minutes) (gf)

500 Day grain fed wagyu from south queensland with a white miso and sesame sauce, grated radish, chives and sautéed enoki mushrooms; 9 score / 7 score

Chicken teriyaki (gf)

Panfried corn fed chicken thigh fillets finished with spring onion and sweet teriyaki sauce

Pork belly

Slowly braised for 5 hours served cubed with a velvet potato puree, english spinach and Japanese mustard

Beef tataki

Nature’s choice grain fed seared angus tenderloin thinly sliced on dressed salad greens served chilled with garlic and onion soy dressing

Miso cod

2 Pieces of sweet white miso marinated southern oceancod (patagonian toothfish) grilled until golden brown and garnished with baby ginger root

Nasu dengaku – roast eggplant

Cubes of roast eggplant lightly fried, served in its own shell, combined with red bean miso, fried leek and lotus root

Tempura

A mixture of prawns, and vegetable fried in a very light tempura batter and served with a hot ginger and radish infused dipping sauce

Vegetable tempura (v)

A combination of asparagus, pumpkin, eggplant, shitake mushroom, baby corn, carrot

Balmain bug tail tempura

Bug tail tempura tossed in a rich spicy chilli dressing and chives served with dressed salad greens

Paradise prawn

Wrapped in crispy, shredded wonton, dressed with a tomato salsa and spicy mayonnaise

'Matcha’ parfait'

Layered green tea ice cream, red bean paste, amaretto sponge, green tea jelly and almond praline

Purple sweet potato tempura

Finished with a brown sugar glaze, caramelised walnuts and vanilla bean ice cream

Mango and coconut pudding (gf)

Chilled pudding made of fresh coconut cream and mango puree served with coconut ice cream

Selection of sorbet and ice cream

Chefs selection of Japanese and modern style sorbet and ice cream.