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 goldband snapper, yellowtail kingfish, Ora King salmon, 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
Yamba prawn salad, crispy pork belly, sorrel, celery leaf 34
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

Wild barramundi, preserved vegetables, Japanese soy 48
Steamed coral trout, aged soy, ginger & spring onion 79
Shimeji & lion’s mane mushrooms, cat ear noodle, fried garlic 42
Roasted half chicken, sweet corn, green chilli, shanxi vinegar 46
Slow cooked lamb shoulder, roasted pepper & ginger sauce, coriander, mint 65
Stockyard rump cap 260g, caramelised hispi cabbage, pickled mustard seeds 56
Koji-marinated pork tomahawk, ginger soy 72
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 yuzu sorbet, white miso & crème fraîche gelato 18
Valrhona chocolate, caramelised miso, peanuts & sesame 20
Pineapple granita, pomelo, coconut sorbet 12
Apple gratin, ginger custard, black tea gelato 18
Matcha & chocolate cookies 10