SMALL DISHES & STARTERS Edamame beans with shichimi salt [GF]

5

Fresh oysters with lime ponzu [4pcs] [GF OP]

18

Tuna sashimi with avocado, wasabi & soy [GF OP]

17

Japanese curry croquette with gruyere & mustard miso aioli [2pcs]

16

Chargrilled prawns salad with fennel, grapes & yuzu honey dressing [GF OP]

18

Poached ocean trout with grapefruit, radicchio, sweet pepper soy & wasabi mascarpone

18

Lilotang assorted sashimi plate [GF OP]

28

Sushi plate [wagyu nigiri, tuna gunkan] [6pcs] [GF OP]

25

Robata skewers [chicken yakitori & pork belly] [4pcs] [GF] Sardine namban with spicy tartar sauce [2pcs]

16.5 15

SET MENU

Fresh oysters with lime ponzu Kingfish sashimi with shallot ginger soy Slow-cooked pork belly with japanese mustard miso & cucumber salsa Poached ocean trout with grapefruit, radicchio, sweet pepper soy & wasabi mascarpone Rice cracker air dried fish of the day compressed watermelon and nashi pear

VEGETABLES Grilled cauliflower with shitake mushrooms & walnut anchovy garlic dressing [GF OP]

14

Japanese style stir-fried greens with shaved bonito flakes [GF]

14

Cauliflower with shitake mushrooms & anchovy garlic dressing Chargrilled scotch fillet with herb miso, spicy dried plum & japanese spices

MAIN Sake lees marinated grilled chicken with herb salad & sesame chilli sauce

steam rice 30

Lamb backstrap with eggplant & wasabi vinaigrette [GF OP]

30.5

Pork cutlet tonkatsu with fluffy cabbage & apple ginger soy

29.5

Chargrilled scotch fillet with herb miso, spicy dried plum & japanese spices

38

Duck breast sukiyaki with tempura egg, shitake mushrooms & shungiku [GF OP]

34

Air-dried whole fish with panko, fennel & basil

34

Vegetable sukiyaki with slow-cooked egg [GF OP]

29

Black cod with sakyo miso yaki [2pcs] [GF]

38

Steamed rice

3

Sticky tofu with green tea ice cream & brown syrup

Chef's tasting menu [2-12 people]

85pp

BUSINESS LUNCH $60 per person Entree Plate Fresh oysters with lime ponzu Seasonal sashimi with shallot ginger soy Charred duck with Japanese mustard mIso

Green tea soba noodle Tuna with green salad & shiso ponzu dressing Pan seared salmon with mushroom sauce Chicken thigh marinated in sake Lees with herb salad & sesame dressing Rice BENTO BOX $18 Braised beef oyster blade with roast carrot Pork loin with pepper soy Chicken katsu with Japanese curry Agedachi tofu with seaweed

Add miso soup for $3

A-LA-CARTE SMALL DESIGNED TO SHARE Fresh oysters wtih lime ponzu [4pcs] [GF OP]

18

Kingfish sashimi with shallot ginger & moro miso [GF OP]

18

Robata skewers [2pcs pork belly, 2pcs chicken yakitori] [GF] Chargrilled prawn salad with fennel, grape & yuzu honey dressing [GF OP]

16.5 18

MAIN DESIGNED TO SHARE Black cod with saikyo miso yaki [2pcs] [GF]

38

Vegetable sukiyaki with slow-cooked egg [GF OP]

29

Sake lees marinated chicken with herb salad & sesame chilli sauce

30

Chargrilled scotch fillet herb miso with spicy dried plum & Japanese spices

38

Steam rice

3

Miso soup [GF]

6

DESSERT Sticky mochi-mochi tofu w green tea ice cream, sweet syrup [GF]

12.5

Puru-puru ume and coconut milk custard with shiso umeshu [GF][DF]

12.5

Japanese style chocolate mousse and yuzu citrus ice cream [GF]

12.5

TEAS Gen Mai Cha

6

Geisha Gateway

6

Sencha

6

Sencha Vanilla

6

Green Rose

6

Oolong

6

Just Camomille caffeine-free

6

Mint Mix caffeine-free

6

Pumping Pomegranate caffeine-free

6

Japanese green tea with toasted brown rice Japanese green tea with dried coconut and pineapple Classic green tea, sweet, smooth and grassy Japanese green tea with vanilla. Velvety and smooth Green tea with rose petals and tropical fruit Semi-fermented tea Sweet golden camomille flowers Peppermint, spearmint and lemonbalm Pomegranate, apple, hibiscus, rosehip shell, safflowers

ARMAGNAC & COGNAC 30ML 1978 Castarede Bas Armagnac

25

2003/2008 Jean Grosperrin 'La Folle Blanche' Cognac Grande Champagne

20

Remy Martin VSOP Cognac

16

JAPANESE WHISKY 30ML Hibiki 'Harmony' Blended Malt

20

Hibiki 17yo Blended Malt

30

Yamazaki 12 yo Single Malt

35

Yamazaki 'Special Edition 2015' Single Malt

60

Nikka from the Barrel

16

The Nikka 12 yo Blended Malt

18

Nikka Coffey Grain

18

Nikka 'Miyagikyo' Single Malt

18

Nikka 'Miyagikyo' 12 yo Single Malt

25

Hakushu 'Distiller's Reserve' Single Malt

16

Hakushu 12yo Single Malt

18

Ichiro's 'Chichibu' Malt & Grain Blend

18

White Oak Distillery 'Akashi' Blended Malt

14

White Oak Distillery 'Tokinoka 75' Blended Malt

16

White Oak Distillery 'Akashi' Single Malt

18

Mars Distillery 'Iwai' Blended Whisky Bourbon Cask

16

Mars Distillery 'Iwai Tradition' Blended Whisky Bourbon and Sherry Cask

18

SCOTCH WHISKY 30ML Talisker 10yo Single Malt

14

Aberlour 12yo Single Malt

14

Strathisla 12yo Single Malt

14

Bowmore 18yo Single Malt

25

Balvenie 'Caribbean Cask' 14yo SIngle Malt

20

DESSERT & FORTIFIED WINE 60ML Heiwa Shuzo 'Tsuruume' Yuzushu (Yuzu Citrus Liqueur)

10

2015 Foxeys Hangout 'Late Harvest' Pinot Gris, Mornington Peninsula, VIC 100ml/375ml

12/45

2015 De Iuliis 'Late Picked' Semillon, Hunter Valley NSW 100ml/500ml

13/50

Morris Classic Liqueur Muscat

16

Campbells Rutherglen Topaque

18

Valdespino 'El Candado' Pedro Ximenez Sherry

16

VEGETARIAN MENU

SMALL DISHES &STARTERS Green tea soba noodle with mushrooms

14

Japanese curry croquette with gruyere & mustard miso aioli [2pcs]

16

SIDE DISHES Japanese style stir-fried green vegetable with nori

14

Chargrilled cauliflower with shitake and walnut

14

Grilled roots vegetables

14

MAIN Grapefruit, radicchio with sweet pepper soy & wasabi mascarpone

18

Deep-fried agedashi tofu with daikon

16

Mixed vegetable sukiyaki with slow-cooked egg

30