sirloin steak (200g)(d) – 50
black angus sirloin steak w/ japanese onion dressing, made w/ vinagrette, soy, brown onion, ginger + garlic. served medium rare unless otherwise specified

bowl rice (v) (gf) – 4
steamed rice | seaweed flakes | sesame seeds

miso soup (gf) – 6
miso | dashi | seaweed | tofu | spring onion

kingfish ceviche (gf) (A) -32
kingfish | lemon juice | red onion | salt | olive oil l renkon

truffle ponzu salmon (I) -27
seared salmon sashimi | truffle oil | salt l ponzu | black tobiko

mixed sashimi (9 slices) (gf)(M) – 39
mixed sashimi (tuna, kingfish, salmon) l shreded daikon l wasabi l pickled ginger

vegetarian – 15

pork – 16

gf pork (gf) – 18

okonomiyaki – 27 (mushroom) | 31 (prawn) (I) (w/bonito flakes)
japanese savoury pancake made with diced red + green cabbage, carrot, tempura batter, free-range egg + tenkasu (tempura shavings) topped with kewpie may, okonomiyaki sauce + pickled ginger + shallots

edamame (v)(gf) – 10
steamed + smoked soybeans (in shell, remove before eating – it happens…) | salt | seaweed flakes

spicy edamame (v)(gf) – 11
steamed + smoked soybeans (in shell, remove before eating – it happens…) | shichimi garlic paste | salt

renkon chips (v)(gf) – 12
lotus root chips l sea salt l sriracha mayo

pickled cucumber salad (ve)(gf) – 17
edamame l red onion l cucumber l carrot l lychee

karaage chicken (gf) – 19
served w/ kewpie mayo + yuzu mayo slaw

veg tempura (ve) – 22
served w/ kombu ginger broth

grilled broccolini (d)(ve)(vo)(gf) – 24
broccolini l sweet miso ginger paste l garlic l roasted almond

sweet soy butter mushroom (gf) – 24
flat mushroom| butter | soy | teriyaki sauce | kombu dashi | shallots l sesame seeds

agedashi bugs (gf)(A) – 25
moreton bay bug | potato starch | furikake | kombu ginger broth | grated daikon | lemon wedge

spicy tuna tacos (2pcs)(gf)(I) – 20
rice paper roll nori shell l spicy tuna marinated in sriracha mayo l sushi rice l truffle mayo l black tobiko l shallots

salmurai roll (8pcs)(gf)(I) – 30
sushi roll topped w/ seared salmon, avocado, kewpie mayo, teriyaki sauce, tobiko + shallots

geisha roll (8pcs)(gf)(I) – 32
sushi roll topped w/ tuna, sriracha mayo, cucumber + chilli threads

mushroom roll (8pcs)(v)(gf) – 27
sushi roll topped w/ karaage mushroom, vegan mayo + shallots (mushroom marinade is gf soy, ginger + garlic)

wagyu roll (8pcs)(gf) – 32
sushi roll topped w/ seared wagyu beef, yakinuku, crispy onion + garnish

japanese sandwiches served on a shokupan bread imported from japan. all served w/yuzu mayo coleslaw, tonkatsu sauce + gherkin

pork katsu – 26

chicken katsu – 27

japanese veg curry w/rice + fresh mixed cabbage garnish. curry made with onion, carrot + potato

pork or pork katsu – 31

just curry + rice (ve) – 22

all bowls served w/rice (chirashi w/sushi rice), + pickled carrot + cucumber slices

chirashi zushi bowl (gf)(M) – 28
6 slices mixed sashimi l orange tobiko l mesclun l ponzu dressing l sesame seeds

karaage chicken bowl (gf) – 26 
kewpie mayo l mesclun l ponzu dressing l sesame seeds

veg tempura bowl (ve) – 24
mixed seasonal vegetables l kewpie mayo l mesclun l ponzu dressing l sesame seeds

sweet butter mushroom bowl (ve) – 24
flat mushroom braised in soy, butter, teriyaki sauce + kombu dashi l mesclun l ponzu dressing l sesame seeds

japanese veg curry bowl (ve) – 22
japanese curry w/carrot, potato + onion l shallots l diced mixed cabbage

add karaage chicken l chicken katsu l pork katsu to japanese veg curry bowl – 5

ice cream. 1 scoop per serve

matcha gelato (d) – 8

black sesame gelato (d) – 8

yuzu sorbet – 8