MENU

SNACKS & RAW

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

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

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

Spicy kingfish taco, aji amarillo, nori, chives (gf, df) | 15 ea
 

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

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

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

Tuna sung choi bao, endive, tobiko, sriracha (df) | 30

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

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

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

SET MENU
Leave it to us 75/95

DUMPLINGS & BAO

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

Mushroom dumplings, black vinegar, ginger (v, df) | 20

Prawn & pork wontons, brown rice vinegar, tamari & sesame oil (df) | 24

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

VEGGIES | SALADS | NOODLES

Wafu salad, shaved cabbage & carrot, nori (vgn, gf, df) | 12

Chilled soba salad, cucumber, egg, goma dressing (v, gf, df) | 15

Brussel sprout salad, black garlic sauce, house togarashi (vgn, gf, df) | 14

Grilled eggplant, black goma, spinach, chilli (vgn, gf, df) 
 

Hot chips, yang-nyum sauce & kewpie (v, gf, df)  | 14

Steamed rice, ume (vgn, gf, df) | 8
 

SKEWERS

King brown mushroom, koji, teriyaki sauce (vgn, gf, df) | 15

Yakitori chicken, Spring onion, shichimi (gf, df) | 14

Wagyu, unagi sauce (gf, df) | 15

King prawn, yuzu koshu glaze (gf, df)  15

MEAT & FISH

Charred calamari, chilli crunch, garlic, sudachi (gf, df) | 35

Steamed snapper, diamond clams, dashi butter, seaweed, native succulents (gf, df) | 48


Charcoal marinated wagyu steak, wasabi, pickled ginger (gf, df) | 46
 

Grilled king george whiting, yuzu kosho, coriander, dill (gf, df) | 60

Szechuan lamb shoulder, rekōdo pickles, shiso, wasabi leaf, bao's (gf) | 65

    
600g Grass fed rib-eye, green garlic butter, yakiniku (df) | 110

DESSERT
 

Strawberries & cream sando (vgn, gf) | 15

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

Hojicha custard, umeboshi caramel (gf) | 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. All credit card payments incur a 1% surcharge.