by Chef David Myers

LUNCH

SNACKS per pieceSpiced Beef Tartare, Korean chili, nori roll 6Potato Hash, crème fraîche, caviar 8Prawn Toast, spicy mentaiko mayo 12King Crab Melt, bread and butter pickles 12Foie Gras Banh Mi, kumquat, Vietnamese dressing 13

RAWOysters half dozen, ume, ginger vinaigrette 36Big Eye Tuna Tartare, wasabi avocado, crispy rice nigiri 14Heirloom Tomatoes, myoga, smoked chili oil, tomato vinaigrette 14Ocean Trout, smoked ponzu, ginger, sesame oil 18Hamachi, Japanese pepper, pumpkin juice 19

SKEWERSJapanese Eggplant, chicken miso, smoked bonito 16Pork Collar, salted plum, brown butter, sesame leaf 17Glazed Ox Tongue, sudachi apple, pink pepper, sesame soy 16Spot Prawns, enoki, pancetta, lovage aioli 18

COAL & TEPPAN Binchotan Salmon, cucumber salsa, sudachi 28Wagyu Bolognaise Pasta, smoked chili, taleggio 27Roasted Young Chicken, lemon miso paste, burnt citrus 30Wagyu Cheeseburger, tomato jam, gruyere, pickled jalapeño 28Charcoal & Black Beer Battered Cod, bottarga aioli, horseradish slaw 31Angus Rump Cap MB3+, aka miso, shiitake, buttermilk 45Kagoshima Wagyu Katsu Sandwich A4, black tru�e aioli 55

ASIDESBaby Gem Lettuce, nashi pear, soy walnut, comté 9Broccoli Hearts, macadamia milk, pickled thyme oil 13Baby Japanese Sweet Potatoes, salted plum crème fraîche, bacon 12Salt Baked Beets, horseradish, native pepper 14

PRICES SUBJECT TO 7% GST + 10% SERVICE CHARGE

WINE

WHITE

Chateau Ste. Michelle Chardonnay 26

Fritz Haag Riesling 24

Sokol Blosser Pinot Gris 21Jauma Thousand Fires Semillon Chenin 26

Chartogne-Taillet Sainte Anne Brut Champagne 28

Domaine Marc Rougeot Chardonnay 25

RED

Vignoble des 2 Lunes Pinot Noir 24

Domaine des Pasquiers Shiraz 18

De Tra�ord Cabernet Sauvignon 30Jauma Like Raindrops Grenache 26

Pike & Joyce Rapide Pinot Noir 24

ROSÉ

Il Va, Ca Va-Je Vais, Je Sais, Burgundy France 22

Chateau Miraval, Provence, France 26

Le Papillon, Provence, France 22

High�eld Estate Sauvignon Blanc 18

True Myth Cabernet Sauvignon 22