Menu

Fried school prawns, lemon myrtle, vinegar, gochujang mayo (gf)(df) 19

Spring roll – please ask your server 

Fried tofu, tomato, onion, basil, black vinegar, Sichuan pepper (df) 18

Beef tartare, chives, shallot, capers, cornichon, sesame, potato (dfo) 25     
Ota Shuzo ‘Dokan’ Umeshu 16

Duck and porcini gyoza, charred miso, demi glace, radish (dfo) 26

Eggplant wonton, sate butter, roasted peanuts, buffalo yoghurt 25

Ground wagyu, thin egg noodle, tomato miso, basil, padano (dfo) 20

Hokkien, shimeji, shiitake, stracciatella, truffle, onsen egg, pistachio 27
2018 Akishika ‘Kobo #7’ 18

‘Kho’ black king fish, yuzu, pickled onion, hojiblanca, nama wasabi (df) 25
2017 Mutemuka Shuzo ‘Mutemuka’ 17

Potato dumpling, sate, celeriac puree, kohlrabi, scampi (dfo) 40


(gf)
gluten free (df) dairy free (gfo) gluten free option (dfo) dairy free option

‘Banh xeo’ coconut turmeric crepe, onion, bean sprout, jimica (gf) (df)  18
Add duck 7, chicken 4, prawn 5, pork 4, tofu 4

Prawn, scallop. X.O. sauce, spinach fried rice, cured yolk, tobiko (gf) (dfo) 38

Wagyu scotch fillet MB7 200g  fermented soy puree, truffle jus (gf) (dfo) 50
2017 Miyako-Bijin Shuzo ‘Pink Label’ 14

‘Heo’ pork jowl, onsen egg, taro, cuttlefish demi glace (dfo) 28
Heiwa Tsuru-Ume ‘Yuzushu’ 14

Dry aged duck breast, charred shallots, pickled onion, jus (gfo) 39
2017 Kameman Shuzo ‘Genmaishu’  22

Roast duck, banana blossom, mint, basil, seaweed, peanut (gf) (df) 21

Green papaya, mango, carrot, peanuts, basil, cured beef salad (gf) (df) 21

Broccolini, X.O. sauce, tomatoes, onion, basil (gf) (dfo) 18

Steamed rice, lemon myrtle, aged white soy (df) 5

Please be aware we use nuts and nut products and cannot guarantee that any dishes will not contain any nuts. No alterations to the menu. Prices are subject to change without notice. No split billing. Credit and Debit cards incur a surcharge at our lowest cost of acceptance. 10% service fee is added on public holidays and groups of 8 or more.