SNACKS & APPETISERS

Szechuan pickled vegetables 10
Moreton Bay bug toast 12
Roasted kimchi & spring onion flatbread 16
Tempura zucchini blossom 11

RAW BAR

Sydney rock oyster 7
Scallop, yellowfin tuna, amaebi, ponzu, lemon 17
Raw beef, yuzu kosho, black sesame 9
Line caught snapper, white soy & ginger dressing 24

SMALL PLATES

New England lobster roll 24
Heritage tomatoes, fermented chilli, sesame, stretched curds 24
White cut chicken salad, pickled cucumber, house-made crispy chilli 26
Seared tuna & mussels, shishito peppers, cos heart, bonito 26
Shiitake & Chinese cabbage dumplings, vegetable XO 18
Prawn & chicken dumplings, chilli vinegar 24
Crispy duck, salt cured, spiced & twice cooked, served with steamed bread & condiments 34

LARGE PLATES

Hot & sour eggplant, baked rice, spring onion, fried garlic 39
Steamed Murray cod, ginger shallot, nori & aromatic soy 54
Koji pork cutlet, black cabbage kimchi, ginger soy 58
Whole baked flounder, kombu butter sauce 65
Slow-cooked lamb shoulder, roasted cherry tomatoes & coriander, Yuxiang sauce 65
Wagyu rump cap, roasted shiitake mushroom sauce 62
Stockyard ribeye 800g, house accompaniments 155

SIDE DISHES

Iceberg wedge salad, smoked green chilli 10
Steamed short grain rice 8
Cold braised spinach & mustard oil 15
Seasoned French fries 12

DESSERTS

House-made shiso & plum sorbet, creme fraiche gelato 18
Valrhona chocolate, caramelised miso, peanuts & sesame 20
Japanese whisky three milk cake, blueberry & bay 19
Caramelised black figs, yuzu, mascarpone vanilla cream, cardamom honey 18
Peanut, chocolate & sesame cookies 10
Tropical fruits on ice 14