VEGGIES | SALADS | NOODLES
Charred sugarloaf cabbage, miso butter, almond furikake, wakame oil (v, gf) | 24
Mizuna salad, radish, nori, ponzu (vgn, gf, df, nf) | 12
Chilled soba salad, cucumber, egg, goma dressing (v, gf, df) | 15
Brussel sprout salad, black garlic sauce, house togarashi (vgn, gf, df) | 14
Crispy Japanese eggplant, teriyaki caramel, coriander (vgn, gf, df, nf) | 20
Hot chips, yang-nyum sauce & kewpie (v, gf, df, nf) | 14
Steamed rice, ume (vgn, gf, df, nf) | 5
SKEWERS
Shishito pepper, kingbrown mushroom, teriyaki sauce, cripsy onion (vgn, gf, df, nf) | 12
Yakitori chicken, Spring onion, shichimi (gf, df, nf) | 14
Wagyu, unagi sauce (gf, df, nf) | 15
King prawn, yuzu koshu glaze (gf, df, nf) 15
MEAT & FISH
Charred calamari, chilli crunch, garlic, sudachi (gf, df, nf) | 35
Steamed snapper, diamond clams, dashi butter, seaweed, native succulents (gf, df) | 48
Charcoal marinated wagyu steak, wasabi, pickled ginger (gf, df, nf) | 46
Koji roasted spatchcock, miso & soy jus (df, nf) | 48
Grilled flounder, shiso chimichurri, red kosho (gf, df, nf) | 60
Szechuan lamb rib, Rekōdo pickles, shiso, wasabi leaf, bao's (gf, nf) | 65
600g Grass fed rib-eye, green garlic butter, yakiniku (gf, nf) | 110