Huon salmon & Hokkaido scallop
Azuma amazu ponzu,
Osetra caviar

Amuse Bouche

Kimitaka sushi selection

Grilled Glacier 51 toothfish
w saikyo miso

Pardoo Pureblood wagyu striploin,
signature steak sauce

Kimitaka Omakase
sushi selection

Seasonal soup

Seasonal dessert

Huon salmon & Hokkaido scallop
Azuma amazu ponzu, Osetra caviar

Pacific oyster w chilli ponzu

Matsumaezuke, pickled squid, kombu & cured herring roe

Abrolhos islands tender slow poached octopus

Cured salmon w miso vinaigrette

Steamed black lip abalone w smoky eggplant purée

Kimitaka quintet sashimi selection

Steamed Imperador, matcha soba in gin-an broth

Grilled Glacier 51 toothfish w saikyo miso

Pan-seared lamb cutlet, crumbed w yuzu chilli

Kagoshima wagyu steak w caramelised soy

Pan-seared ocean perch w broccolini purée

Steamed sushi w grilled eel & kinshi egg

Port Hedland scampi miso soup

Red bean zenzai

Kyoto matcha ice cream

All sushi dishes are served
with caramelised soy

Seared salmon w wasabi mayo

Dynamite

King prawn tempura

Grilled eel and cucumber

Shiitake mushroom tempura (v)

Pan-fried eggplant (v)

Avocado tempura (v)

Asparagus tempura (v)

Garden roll w egg omelette,
avocado & green leaf (v)

Gluten-free options are available on request

Grilled eggplant dengaku

Shucked Pacific oysters w chilli citrus soy(v)

Spinach salad w Gomaae sesame (v)

Crumbed King Prawn w tartare sauce

Kurumabu vegan meat w caramelised soy (v)

Chicken Karaage

Agedashi tofu (v)

Crispy sea perch w Arare rice

Japanese sweet potato Tempura (v)

Pan tossed teriyaki chicken

Wagyu Tataki w ponzu glaze

Wagyu steak w caramelised soy

Prawn Namban w tartare sauce

Belgian chocolate mousse

Matcha chiffon cake