Entree
Oyster shooter with chef’s selection of sake and lime salt – $20
Squid with fresh papaya, pickled ginger and baked taro leaves – $28
House-made tofu marinated in tamari, ginger and passionfruit with wasabi crust – $19
Prawns marinated in coolabah chilli topped with Hokkaido paprika – $22
Main
Seared ocean scallops with sweet potato, pan fried banana and matcha-sesame dust – $54
Lomilomi jackfruit on sea vegetables with tempeh jerky and toasted coconut mousse – $43
Sashimi with papaya-lime shoyu and and green tea mousse – $65
Pulled salmon, caviar, wasabi-roasted taro root and seasonal fruit salsa – $95
Toasted calamari onigiri with secret special sauce and sake-infused fried rice – $46
Dessert
Flame-seared rum bananas with house-made taro root ice cream – $19
Affogato with coconut cold-drip coffee, black sesame liqueur and matcha cream – $22
Trio of house-made gelato: lilikoi, black sapote and pineapple sake – $27
Spicy mitarashi dango with crimson melon glaze – $18