APPETISERS & RAW BAR

Seasonal pickles 16
Sydney rock oyster, seaweed & shallot vinegar 7
Moreton Bay bug toast 12
Spring onion & kimchi flatbread 16
Raw beef, yuzu kosho, nashi pear, tofu cracker 23
Local yellowfin tuna, kingfish, Goldband snapper, ponzu, lemon 36

ENTRÉES & DUMPLINGS

New England lobster roll - toasted brioche bun, picked lobster, watercress 24
Grilled snake beans, tofu cream, laver & walnuts 24
Gem lettuce, endive, red apple, furikake & miso honey dressing 23
White cut chicken salad, pickled cucumber, house-made crispy chilli 26
Spring Bay mussels & Ballina pipis, golden Shaoxing, garlic oil 26
Vegetable dumplings, red vinegar, shiitake XO 18
Prawn & chicken dumplings, chilli vinegar 24
Crispy duck - salt-cured, spiced & twice cooked, served with steamed bread & condiments
1/4 duck - 42, 1/2 duck - 84

MAIN COURSES

Steamed Murray cod, preserved vegetables, Japanese soy 54
Shimeji & lion’s mane mushrooms, baked rice, fried garlic 42
Roasted half chicken, sweet corn, green chilli, shanxi vinegar 46
Slow-cooked lamb shoulder, roasted cherry tomatoes & coriander, Yuxiang sauce 65
Stockyard rump cap 260g, caramelised hispi cabbage, pickled mustard seeds 56
Grilled Wagyu ribeye 1.1kg, accompaniments 220

SIDE DISHES

Sesame cucumber, coriander & white soy 12
Cold braised spinach & mustard oil 15
Iceberg wedge salad, smoked green chilli 10
Chinese broccoli, sugar snap peas 16
Steamed short grain rice 8
Seasoned French fries 12

DESSERTS

House made blackberry sorbet, white miso & crème fraîche gelato 18
Valrhona chocolate, caramelised miso, peanuts & sesame 20
Pineapple granita, pomelo, coconut sorbet 12
Strawberry & umeshu meringue, yuzu sorbet 18
Matcha & chocolate cookies 10