Menus

1. SakizukePlum OysterChilled oyster with plum vinegar and pomegranate jelly, finished with salmon caviar, nasturtium, and lime zest
2. ZensaiSalmon & EngawaSalmon and lightly torched engawa over grilled cos lettuce, dressed with yuzu amazu and finished with tobiko
3. MukozukeSake-Steamed AbaloneAustralian farmed abalone steamed in sake, with new onion and white miso purée, seasonal bamboo shoot, and crisp spring onion
4. MushimonoSteamed Murray CodMurray cod steamed to order in a clear dashi ankake, with crisp ginger, red radish, and sasanegi
5. NikuzaraJapanese Wagyu TatakiSeared Japanese wagyu served at room temperature — leek, momiji oroshi, spring onion, and KOMEYUI yuzu ponzu
6. SushiChef’s Selection of Ten Nigiri
7. ShiizakanaBlue Cheese ChawanmushiA warm savoury course before dessert — silken dashi custard with blue cheese cream, finished with truffle oil
8. DessertSakura MonakaSakura semifreddo with caramelised macadamia, set between crisp monaka shells
9. Tea

Please advise our team of any dietary requirements or allergies before the meal commences.

1. MukozukeSashimi of the DayChosen at market this morning — cut to order, plated with restraint
2. MushimonoFoie Gras ChawanmushiSlow-steamed Japanese custard, deepened with foie gras
3. AgemonoNori Crunch with Spicy TunaCrisp nori, spicy tuna — one decisive bite
4. YakimonoImperial Blossom Wagyu · MB9 SirloinBriefly grilled over charcoal — the marble at its peak
5. SushiChef’s Seasonal NigiriHand-shaped over warm vinegared rice — the chef’s daily reading of the season
6. KanmiVegemite MonakaA playful crossover of cultures — Vegemite caramel, Australia’s iconic flavour
7. Tea / Coffee

Please advise our team of any dietary requirements or allergies before the meal commences.