Dinner Menu
Entrée
FRESH COFFIN BAY OYSTERS (half a dozen)
Served with dashi (Japanese broth) jelly, yuzu chilli (japanese citrus spice) dressing, and ume (Japanese plum) ponzu sauce (citrus soy sauce). — $16
SPRING VEGETABLES AND KING PRAWN SALAD
Served with king prawns, asparagus, sugar snap peas, assorted beans, witlof, fennel, baby corn, miso flavoured caesar dressing. — $16
WAGYU BEEF CARPACCIO
Japanese soy sauce, mirin and sake marinated wagyu rump served with crispy capers, $16 lotus root, fresh rocket topped with crumbled ricotta and feta cheese. Finished with
wasabi dressing and sesame oil. — $16
55°C OCEAN TROUT CONFIT RED COMBINATION
Served with salmon caviar, red shiso (Japanese herb), red wakame (seaweed), red onion salad, red wine compoté plum, ume (Japanese plum) and rhubarb sauce. —$16
KING CRAB CHAWANMUSHI (JAPANESE SEAFOOD FLAN)
Egg Custard made from crab bisque, king crab, water chestnuts, okra and shiitake mushrooms. —$18
FRIED COFFIN BAY OYSTERS (half a dozen)
Crumbed oysters served with black rice risotto, sautéed red cabbage and house made tartare sauce. —$18
TEMPURA
Lightly battered South Australian king prawn, whiting and seasonal vegetables with tempura dipping sauce. —$18
SASHIMI
Assorted fresh sashimi including Huon Tasmanian Salmon and Port Lincon King Fish. —$18
CHEF’S SELECTION OF SEASONAL SASHIMI
Chef’s daily selection of fresh fish of the day sashimi. —$20
MIYAKO ENTREE PLATTER
Chef’s daily selections of 9 sample dishes. —$39
Vegan Entrée
GARDEN SALAD
Served with apple cider dressing.—$13
VEGETABLE TERRINE
Served with carrot puree and beetroot puree.—$14
VEGETABLE TARTARE
Miso & olive flavored seasonal vegetable tartare.—$14
YU TOFU
Tofu and enoki mushroom served in hot water with seaweed flavored soy sauce.—$15
Main Course
ROASTED VEAL SCOTCH FILLET
Served with potato puree, confit mushroom, pumpkin gnocchi, smoked soy butter sauce and beef jus. — $38
BLACK ANGUS EYE FILLET
Roasted Black Angus eye fillet served with potato purée, confit vegetables, seasonal salad with wasabi dressing and wasabi cream sauce. — $36
SLOW COOKED CARAMELISED MURRAY VALLEY PORK BELLY $32 WITH SANSHO (JAPANESE PEPPER)
SServed with red capsicum purée, confit vegetable, pumpkin chips and caramel nuts. — $36
ROASTED DUCK BREAST AND BRAISED DUCK LEG WITH SWEET CORN COMBINATION
Served with potato puree, polenta fritters, grilled corn,cornsilk tempura and kinzanji miso sauce. — $36
GRILLED LAMB RACK WITH EGGPLANT “DENGAKU”
Served with spiced lamb ragù, couscous salad, mango chutney and lamb jus. —$38
ISHIYAKI (STONE GRILL) (Be a chef tonight. Enjoy cooking your own)
Wagyu beef, assorted seafood and seasonal vegetables served with 3 kinds of sauce. —$49
WAGYU SUKIYAKI (Be a chef tonight. Enjoy cooking your own)
Rich and sweet soy sauce based hot pot with thinly sliced wagyu beef and vegetables. —$49
SEASONAL MARKET FISH SAIKYOUYAKI STYLE
Baked miso marinated seasonal fish served with squid ink risotto, turnips and swede velouté sauce. — $32
KING GEORGE WHITING, PRAWN AND CRAB MOUSSE WRAPPED IN SOMEN NOODLE FLITTERS
Served with edamame, okra, tomato, green beans and yuzu chili béarnaise sauce. — $34
TEMPURA MAIN
South Australian king prawn, whiting, seasonal vegetable served with tempura dipping sauce, yuzu (Japanese citrus) chili mayo and matcha (green tea) salt. — $34
FUSION SUSHI PLATTER
4 kinds of fusion rolls, 12 pieces— $34
CHEF’S SELECTION OF SUSHI PLATTER (Subject to market availability)
Chef’s daily selection of fresh fish of the day sushi nigiri, 14 pieces— $36
SUSHI NIGIRI AND ROLL PLATTER
Assorted fresh sushi nigiri (10 pieces) and rolls (4 pieces). — $34
SUSHI & SASHIMI BOAT
Assorted fresh sashimi, sushi & oyster platter — $66
Vegan Main
VEGETABLE SUSHI
Assorted vegetable sushi —$24
TOFU STEAK
Served with grilled eggplant and mushroom sauce.—$22
VEGETABLE TEMPURA
Frittered Seasonal vegetable served with macha (green tea) salt. —$24
GRILLED VEGTABLE
Serve with miso sauce.—$24
Traditional Kaiseki Course
Minimum 2 people — $75 p-p
TRADITIONAL ENTREE PLATTER
Chef’s daily selection of 4 sample dishes
TEMPURA
Lightly battered king prawn, with assorted seasonal vegetable and tempura
SUSHI
Assorted nigiri sushi
BLACK ANGUS EYE FILLET
Roasted Black Angus eye fillet served with potato puree, confit vegetables, seasonal salad with wasabi dressing and wasabi cream sauce.
SALAD & RICE
Salad & Japanese rice served with main
DESSERT
Dessert of the day
Modern Kaiseki Course
Minimum 2 people — $75 p-p
MODERN ENTREE PLATTER
Chef’s daily selection of 4 sample dishes
KING CRAB CHAWANMUSHI (FLAN)
Egg custard made from crab bisque, water chestnuts, and vegetable
FUSION SUSHI
Assorted fusion sushi
ROASTED DUCK BREAST AND BRAISED DUCK LEG
Served with potato puree, polenta fritters, grilled corn, cornsilk tempura and kinzanji miso sauce
SALAD & RICE
Salad & Japanese rice served with main
DESSERT
Dessert of the day
Chef Special Course
Minimum 2 people — $135 p-p
SASHIMI OF THE DAY
Chef’s daily selection of fresh fish sashimi
MIYAKO ENTREE PLATTER
Chef’s daily selection of 4 sample dishes
KING CRAB CHAWANMUSHI (JAPANESE SEAFOOD FLAN)
Egg custard made from crab bisque, king crab, water chestnuts, Okra and shiitake mushrooms
FUSION SUSHI
Assorted fusion sushi
FISH OF THE DAY
Chef’s daily selection of fresh fish special
ROASTED VEAL SCOTH FILLET
Served with potato puree, confit mushroom, pumpkin gnocchi, smoked soy butter sauce and beef jus
SMALL DESSERT
Dessert of the day
GRAND DESSERT
Dessert of the day
Dessert
MACHA (JAPANESE GREEN TEA) TIRAMISU (V)
Tiramisu Served with black sesame ice cream, macha nuts and cocoa crumble. — $12
BLACK SESAME CRÈME BRÛLÉE AND MITARASHI DANGO (V)
Crème brûlée with tuile and mini rice cake with sweet soy sauce. — $12
STRAWBERRY RICE CAKE (V) (GF)
Rice cake served with yogurt and ricotta cheese cream, dried strawberry chip, Japanese plum wine ice cream. — $12
SPICED POUND CAKE AND CARAMELIZED APPLE (VEGAN)
Served with banana and burnt caramel ice-cream. — $12
ICE CREAM PLATTER (V) (GF)
3 kinds of assorted ice cream. — $12
FRUIT PLATTER (V) (GF)
Seasonal fruit platter— $12
Japanese Umeshu (Sweet Plum Wine)
CHOYA EXTRA YEARS 60ml
ged for 2-3 years with only 100% Japanese premium Nanko ume(plum) fruit. Displays an initial rich sweetness with notes of almond & marzipan which are then elegantly balanced by a natural vibrant acidity. — $11
CHOYA CLASSIC 50ml
Balanced sweet & tart taste of the ume(plum) with notes of almond from the ume pit. — $9
CHOYA SHISO (JAPANESE MINT) 60ml
Balanced sweet & tart taste of the ume(plum) flavoured with shiso(Japanese mint), which gives this umeshu its unique red colour & aroma. — $9
CHOYA KOKUTOU (BLACK SUGAR) 60ml
Rich and mellow flavour from dark rum with notes of minerals and ume fruit. — $8
CHOYA UJI GREEN TEA 60ml
Umeshu infused with the best Japanese green tea from the Uji region in Kyoto. — $8