MENU

SNACKS & RAW

Edamame, nori salt (vgn, gf, df, nf) | 10 
 

Smashed cucumber, shichimi, sesame (vgn, gf, df, nf) | 11
 

Sydney rock oysters, shiso mignonette (gf, df, nf) | 8ea
 

Spicy tuna taco, aji amarillo, nori, chives (df, nf) | 15 ea
 

Grilled Abrolhos scallop, kombu butter, lime (gf, nf) |14 ea

Watermelon sashimi, tamari, wakame, pickled ginger (vgn, gf, df, nf) | 20
 

Sashimi on the rocks (gf, df, nf) | 65
Tuna, ocean trout, kingfish, hokkaido scallop 
Soy, wasabi, ginger

Ocean trout, mandarin ponzu, wasabi, ikura (gf, df, nf) | 28

Tempura zucchini flower, sweet & sour dashi (vgn, gf, df, nf) | 12 (2pc)

Wagyu tataki, ponzu, egg yolk (gf, df, nf) | 32
 

Bang Bang chicken, sesame, chilli bean sauce (gf, nf) | 18

SET MENU
Leave it to us 75/95

DUMPLINGS & BAO

Soft shell crab bao, pickles, nahm jim (df, nf) | 18ea 

Mushroom dumplings, black vinegar, ginger (vgn, df, nf) | 20

Duck & pork wonton, xo vinaigrette, pickled daikon (df, nf) | 24

Crispy pork belly baos, cashew hoisin sauce, yuzu mustard, cabbage, pickles (df)*| 28 (4pc)

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

DESSERT
 

Chocolate mousse, sichuan caramel, burnt banana ice cream, hazelnut, meringue (v) | 18

Onigiri, mango, pandan (vgn, gf, df, nf) | 15

Hojicha custard, umeboshi caramel (v, gf, nf) | 12

We take your allergy and dietary requirements very seriously. Please advise your needs at time of booking and our Chefs and kitchen team will do their best to accommodate you.

df = dairy free | v = vegetarian | vgn = vegan | gf = gluten free | nf = nut free 

*contains nuts

For groups of 8 guests or more, a 10% gratuity is applicable.

A 15% surcharge applies on public holidays.