entrée

·freshly shucked oysters pacific and sydney rock, with champagne mignonette, fresh lemon
·wasabi prawns crispy king prawn with wasabi aioli petit wasabi criquette
·sashimi chef’s selection varieties of today’s market fresh sashimi shots
·sous‐vide ocean trout slowed cooked ocean trout, served with spicy avocado salsa and treviso salad
·negi‐kashiwa grilled chicken with spring onion, served with teriyaki glazed and sea salt


main course

·fishermen’s tuna seared cornflake crusted blue fin tuna, with black pepper aioli and jalapeno soy vinaigrette
·king prawn wok fried, salt and five peppercorns
·tempura fish sapporo beer batter tempura sand whiting, fried potato cake
·sansho pepper beef steak 300g grain‐ fed rid eye steak, served with bajed potato manju and sansho peppercorn jus
·kamo‐rosu duck Japanese style triple cooked duck breast, soy mirin jus, baby spinach, eggplant, pickled beetroot for the table – crispy fried chat potatoes and mixed leaf salad


dessert

·orange breezer refreshing orange & passionfruit granite, shochu marinated orange segment, delicate plum wine jelly
·apple abstract warm mini apple strudel, almond gateau mormande, crème brûlée, fresh green apple sorbet
·chocolate tasting plate white and dark chocolate parcel, chocolate layered with espresso and chocolate ganache, heavily chocolate mud
·cheese plate cheese selection, quince paste
**additional dessert option to share
·ocean room assiette a selection of intense miniature desserts