DINNER TASTING COURSE テイスティングコース. Fresh crab meat croquette and scampi spring roll

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1 DINNER TASTING COURSE テイスティングコース 2 PER PERSON WITH WINE MATCHING 141 PER PERSON Whether you re unfamiliar with Japanese cuisine or are simply unsure what to select from our extensive menu, then try a little of everything with our Dinner Tasting Course. This six course meal features some of Sono s finest dishes, with optional wine matching carefully chosen to compliment each dish. Simply ask your host for our selection of paired wines APPETISER PLATTER Fresh oyster with lime sauce and salmon roe Crispy deep-fried soft shell crab with shiso salsa Seared Wagyu with sesame sauce ENTRÉE COURSES Tuna and salmon sashimi and snapper carpaccio with shallots, sesame seeds and a lemon and garlic vinaigrette Fresh crab meat croquette and scampi spring roll Prawn tempura sushi roll, cucumber sushi roll and seared salmon belly sushi drizzled with mayonnaise, sea salt and avocado PALETTE CLEANSING SORBET MAIN Select one of the following dishes, all served with miso soup: South Qld Kobe Cuisine Wagyu striploin MB6-7 steak with garlic soy jus Duck breast with teriyaki orange sauce Pan fried Barramundi with garlic and lemon soy DESSERT Chef s seasonal creation

2 DINNER BANQUET MENUS バンケットメニュー DINNER BANQUET MENUS バンケットメニュー MINIMUM 4 PEOPLE Served as three courses, these shared dining options showcase a variety of our most popular dishes and encourage a social dining experience. Two options are available 神田コース KANDA BANQUET 6 PER PERSON ENTRÉE Edamame Salmon sashimi * California roll Aburi Wagyu with citrus soy sauce Gyoza (Pork dumplings) Soft shell crab with shiso salsa Crab meat cream croquette *If raw fish is not wanted, then chicken karaage (Japanese style deep-fried chicken) can be substituted MAIN Chicken teriyaki Black cod saikyo yaki (marinated & grilled) Whiting and vegetable tempura Garden salad Steamed rice (on request) Miso soup (on request) DESSERT Green tea marble ice cream MINIMUM 4 PEOPLE 祇園コース GION BANQUET 8 PER PERSON ENTRÉE Edamame Salmon, tuna and kingfish sashimi * California roll Scallops with miso mayonnaise Gyoza (Pork dumplings) Soft shell crab with shiso salsa Crab meat cream croquette Duck teriyaki with asparagus *If raw fish is not wanted, then chicken karaage (Japanese style deep-fried chicken) can be substituted MAIN Wagyu steak MB6-7 served with garlic sauce Black cod saikyo yaki (marinated & grilled) King prawn and vegetable tempura Mushroom salad Steamed rice (on request) Miso soup (on request) DESSERT Chef s seasonal creation

3 SASHIMI 刺身 SUSHI 寿司 SASHIMI PLATTER Small (12 pieces) 31 Large (24 pieces) 55 SEAFOOD PLATTER 4 Includes an enticing selection of Tasmanian salmon sashimi, Queensland tuna sashimi, South Australian Hiramasa kingfish sashimi and four oysters. Served with a selection of four sauces - raspberry with white shallots, ponzu, lime with salmon roe and tosazu À LA CARTE SASHIMI Five pieces per serve 盛り合わせ PLATTERS ASSORTED SUSHI (RAW) PLATTER Small ( pieces) 31 Large (14 pieces) 48 ASSORTED ABURI SUSHI (SEARED) PLATTER Small (5 pieces) 28 Large (10 pieces) 52 TAS Salmon 17 TAS Salmon Belly 20 QLD Tuna 1 SA Hiramasa Kingfish 17 Hokkaido Scallops 21 NZ Snapper 17 NZ King Dory 17 NZ Blue Eye Trevalla 17 NZ Hapuka Grouper 17 WA Squid/Calamari 14 WA Octopus 14 LARGE SASHIMI PLATTER LARGE ASSORTED SUSHI PLATTER SEAFOOD PLATTER SMALL ASSORTED ABURI SUSHI PLATTER

4 SUSHI 寿司 SUSHI 巻き寿司 SUSHI ROLLS 握り寿司 NIGIRI SUSHI Vinegared rice with seafood on top. Two pieces per serve 太巻 LARGE ROLLS 鮮魚 RAW TAS Salmon QLD Tuna SA Hiramasa Kingfish Hokkaido Scallops NZ Snapper NZ King Dory NZ Blue Eye Trevalla NZ Hapuka Grouper WA Squid/Calamari Flying Fish Roe (ship sushi) Salmon Roe (ship sushi) WA Octopus (cooked) QLD Prawn (cooked) Eel (grilled) Four pieces per serve TASMANIAN SALMON SUSHI SONO CALIFORNIA ROLL 15 Crab meat, prawn, egg omelette, cucumber, avocado, Japanese mayonnaise, flying fish roe and sesame seeds PRAWN TEMPURA ROLL 15 King prawn tempura, flying fish roe, avocado, and Japanese mayonnaise SALMON TEMPURA ROLL 15 Tempura salmon and mayonnaise SOFT SHELL CRAB ROLL 16 Deep-fried soft shell crab, avocado, sesame seeds, and mayonnaise SPICY TUNA ROLL 15 Fresh tuna, avocado, cucumber, home-made chili sauce and wasabi 炙り ABURI (SEARED) TAS Salmon Belly SA Hiramasa Kingfish Belly Hokkaido Scallops with tartare Wagyu Tuna Belly 寿司 TASMANIAN SALMON BELLY ABURI SCALLOP TEMPURA ROLL 16 Hokkaido scallop tempura, flying fish roe, cucumber, garlic flakes, shiso leaf, mayonnaise, and dried seaweed flakes ABURI SALMON ROLL 1 Pickled radish, blue swimmer crab meat, avocado wrapped with seared salmon, topped with salmon roe SCALLOP TEMPURA ROLL ABURI SALMON ROLL

5 SUSHI 寿司 PREMIUM SEAFOOD 特選海鮮 細巻 SMALL ROLLS Six pieces per serve Cucumber 7 Avocado 8 Tasmanian salmon 8 Queensland tuna (raw) Queensland tuna (cooked) Salmon & avocado 10 Tuna & avocado (raw) 10 Tuna & avocado (cooked) 10 Prawn & avocado 10 手巻 HAND ROLLS NEW ZEALAND KING SALMON Sashimi - 5 pieces 20 Belly sashimi - 5 pieces 23 Nigiri sushi (raw) - 2 pieces 10 Aburi sushi (seared) - 2 pieces 11 JAPANESE TUNA BELLY Sashimi - 5 pieces 3 Nigiri sushi (raw) - 2 pieces 1 Aburi sushi (seared) - 2 pieces 20 SCAMPI Sashimi - 2 pieces Nigiri sushi (raw) - 2 pieces Aburi sushi (seared) - Topped with seasonal ingredients - 2 pieces Grilled with tartar sauce - 2 pieces MP A cone of seaweed, wrapped around rice and fillings. One piece per serve Vegetarian Prawn & avocado Salmon & avocado California 10 Grilled eel & cucumber 12 Soft shell crab 12 Prawn tempura 12 Prawn tempura & salmon roe 15 SEA URCHIN (SEASONAL) Sashimi - 30g Sushi ship - 2 pieces Hand roll 1 piece LIVE LOBSTER Served with lobster miso soup. Select up to two cooking methods: Sashimi Grilled with avocado and mayonnaise Tempura Pan fried with garlic and lemon soy sauce MP MP PRAWN & AVOCADO SMALL ROLL TUNA BELLY ABURI SUSHI PRAWN TEMPURA & SALMON ROE HAND ROLL SCAMPI NIGIRI SUSHI LIVE LOBSTER SASHIMI

6 STARTERS 小鉢 STARTERS 小鉢 NAMAGAKI 4 per oyster Seasonal oysters. Your choice of five flavours: Natural Raspberry sauce with white shallots Ponzu (Japanese citrus), grated white radish with chili, shredded shallot Lime sauce with salmon roe Tosazu (traditional Japanese seafood vinegar) with cucumber garnish EDAMAME 7.5 Fresh baby soybeans boiled and sprinkled with salt AGEDASHI TOFU 12 Crispy deep-fried locally made Japanese tofu, topped with crispy rice pebbles and served with a bonito broth YAKITORI 12 Two grilled chicken skewers marinated in a yakitori sauce EBI ASAHI AGE 12 Four prawn cutlets deep-fried with Asahi draft beer batter CHAWANMUSHI 12 Savoury egg custard with tender pieces of chicken, prawn, scallops, grilled eel and vegetables, steamed to perfection (allow 15 minutes) KANI CREAM KOROKKE 14 Deep-fried croquette filled with cream and crab meat GYU TATAKI 18 Traditional Wagyu MB6-7 striploin, thinly sliced and very lightly seared. Served cold with a citrus soy sauce TUNA TATAKI 1 Seared and marinated tuna with fresh wasabi jelly and spicy sesame sauce APPETISER PLATTER 25 An assorted appetiser platter for one person. Includes edamame, a fresh oyster with lime sauce, kani cream korokke, soft shell crab, gyu tataki and duck with asparagus and teriyaki sauce GYU TATAKI NAMAGAKI KANI CREAM KOROKKE APPETISER PLATTER

7 ENTRÉES 前菜 ENTRÉES 前菜 KINOKO NO WAFU RISOTTO 14 Oven baked mushrooms filled with rice, onion and miso cream topped with parmesan cheese GYOZA 16 Pan-fried Japanese pork dumplings served with dipping sauce CHICKEN KARAAGE 17 Japanese style deep-fried chicken with ponzu, chili tomato and garlic mayonnaise dipping sauces AVOCADO YAKI Grilled seafood topped with avocado and creamy mayonnaise King Prawn (1 piece) 15 Scallops (2 pieces) 12 HIRAMASA ORANGE 1 Thinly-sliced South Australian Hiramasa Kingfish sashimi with navel orange and yuzu dressing TAI LEMON FUUMI 1 New Zealand snapper sashimi topped with shallots and sesame seeds, served with a lemon and garlic vinaigrette SOFT SHELL CRAB WITH SHISO SALSA 20 Crispy deep-fried soft shell crab served with rice vinegar sauce and shiso leaf salsa BUTA KAKUNI g pork belly slow-simmered twice and served with a sweet soy sauce. This is a very traditional and popular Japanese dish FRESH SALMON TARTARE 1 Fresh salmon, sesame oil, miso paste and soy sauce, served on a crispy pan-fried rice patty CRAB AND PRAWN TARTARE 20 Savoury layers of Alaskan king crab meat with cooked prawn, fresh avocado, and mayonnaise YASAI TEMPURA 20 A selection of seasonal fresh vegetables deep-fried in tempura batter served with green tea salt, shiso herb salt and sea salt. Served with traditional dipping sauce TARABA KANI TEMPURA (SEASONAL) 22 Fresh Alaskan king crab tempura, served with sea salt and a shiso leaf tempura SCALLOPS WITH MISO MAYONNAISE 23 Sautéed Hokkaido scallops with a sweet and creamy miso mayonnaise sauce ABURI WAGYU 24 Thin-sliced South Queensland Kobe Cuisine striploin MB6-7, lightly seared with your choice of citrus soy or sesame sauce KUSHI WAGYU 26 Skewered Wagyu tenderloin with teriyaki sauce MORETON BAY BUG 28 Moreton Bay Bug served as your choice of: Tempura Pan fried with garlic and lemon soy sauce KING PRAWN AVOCADO YAKI HIRAMASA ORANGE SOFT SHELL CRAB WITH SHISO SALSA SCALLOPS WITH MISO MAYONNAISE ABURI WAGYU

8 MAINS 主菜 MAINS 主菜 NASU DENGAKU 20 Grilled eggplant with white and brown miso. An accompaniment of steamed rice is recommended SONO STYLE BRAISED BEEF 25 Slow cooked for 6 hours and simmered over a combination of Japanese Sake, soy sauce, mirin (sweet rice wine) and brandy. Finished with vegetables and fresh cream, adding balance to savoury and sweet flavours CHICKEN TERIYAKI 31 Grilled 300g chicken Maryland with teriyaki sauce, served with king oyster mushrooms. This traditional Japanese dish is made into something very special at Sono PAN FRIED BARRAMUNDI 34 Served with garlic & lemon soy sauce KINGFISH SHIOYAKI Freshly cut kingfish, slow grilled with salt in a traditional style. (allow 20 mins) Your choice of: Cheek (subject to availability) 28 Fillet 32 SALMON TERIYAKI 35 Pan seared, oven finished 220g Tasmanian Atlantic salmon with teriyaki sauce, served with mashed potato and green vegetables UNAGI KABAYAKI 35 Whole grilled eel with sweet soy sauce BUG GRATIN 37 Moreton Bay Bug topped with mushrooms and asparagus tossed through a creamy white sauce, topped with golden bread crumbs. Accompanied with Sono style pickles and nori paste toast BLACK COD SAIKYO YAKI 38 A Sono all-time favourite dish. Grilled New Zealand black cod, pre-marinated for 48 hours in a traditional saikyo miso sauce DUCK TERIYAKI ORANGE 3 Pan seared, oven finished NSW Pepe s duck breast with teriyaki and orange sauce, served with seeded mustard (allow 20 mins) HACCYOU MISO LAMB 42 Pan seared, oven finished 250g Riverina lamb rack with traditional haccyou miso sauce, served with a garlic rice patty and seasonal vegetables (allow 25 mins) KAISEN AKAMISO 4 Assorted seafood including Queensland king prawn, Alaskan king crab, Tasmanian salmon, Japanese scallops, mussel, squid and white fish. Sautéed with garlic, ginger and spicy red miso sauce ` TEMPURA MORIAWASE 35 Large Queensland king prawns, whiting, calamari, and assorted seasonal vegetables deep-fried in tempura batter. Served with green tea salt, shiso herb salt, sea salt and traditional dipping sauce SALMON TERIYAKI TEMPURA MORIAWASE BLACK COD SAIKYO YAKI DUCK TERIYAKI ORANGE

9 MAINS 主菜 ISHIYAKI 石焼 WAGYU STEAK STRIPLOIN MB g 58 Sono s all-time signature dish - Southern Queensland Kobe Cuisine Wagyu beef, served with butter sautéed seasonal vegetables. Your choice of garlic soy jus or teriyaki sauce LIVE LOBSTER Served with lobster miso soup. Select up to two cooking methods: Sashimi Grilled with avocado and mayonnaise Tempura Pan fried with garlic and lemon soy sauce MP The following two dishes are served as fresh ingredients with a hot stone plate, ready for you to cook yourself at your table. They re a great way to share a unique dining experience with friends, and ensure your meal is cooked to your taste SEAFOOD 48 Assorted seafood including Queensland king prawns, Tasmanian salmon, reef fish, calamari, scallops, and seasonal vegetables WAGYU BEEF STRIPLOIN g MB6-7 Southern Queensland Kobe Cuisine Wagyu beef, mushroom and seasonal vegetables WAGYU STEAK STRIPLOIN LIVE LOBSTER GRILLED WITH AVOCADO AND MAYONNAISE WAGYU BEEF STRIPLOIN ISHIYAKI

10 NABEMONO JAPANESE HOT POTS 鍋物 Japanese hot pots are a traditional shared meal experience, suited for a harmonious dining experience for both family and friends. The ingredients are initially prepared by our staff, then cooked and shared at the table. Our friendly staff will demonstrate the cooking process to ensure your ultimate enjoyment. Minimum of two people WAGYU SUKIYAKI 52 PP Thinly sliced wagyu beef and fresh vegetables, cooked at the table in traditional sweet soy sukiyaki sauce. Served with rice and miso soup WAGYU SHABU SHABU Thinly sliced wagyu beef served in traditional shabu shabu broth. Served with sesame, ponzu dipping sauces and rice 52 PP SIDES & SALADS サイド / サラダ STEAMED RICE 4 High grade Japanese rice WHITE MISO SOUP 4.5 Traditional miso soup made with bonito stock and white miso paste with wakame seaweed, tofu and shallots SONO SEAFOOD SOUP 13 A sophisticated miso soup made from prawn and vegetable stock with seasonal seafood and vegetables SONO TONYU SOUP 13 Unique to Sono is this traditional Japanese seafood soup in soymilk KANI TONYU NABE (SEASONAL) 5 PP Alaskan king crab hot pot with four kinds of Asian mushrooms and seasonal vegetables. Cooked at the table in soy milk and seafood stock. Our staff will then combine it with rice, shredded nori seaweed, chopped shallots and egg to create zousui (rice soup) SATSUMA IMO AGE 10 Home-made Japanese style sweet potato chips. Served with sweet chili mayonnaise GARDEN SALAD 10 Fresh and light garden salad of mixed lettuce, tomato, asparagus and cucumber, with a mild soy sauce based dressing POTATO SALAD 14 Japanese style mashed potato with garden green salad FOIL BAKED VEGETABLES 18 Green beans, asparagus, carrots, broccolini, shiitake, zucchini, potato and choy sum, wrapped in foil and slowly oven baked. Served with sesame sauce WAGYU SUKIYAKI MUSHROOM SALAD 21 Four kinds of Asian mushrooms sautéed on a bed of garden salad, served with a mild soy sauce based dressing KANI TONYU NABE POTATO SALAD FOIL BAKED VEGETABLES

11 NOODLES 麺 DESSERT デザート ZARU UDON OR SOBA 15 Chilled noodles served with traditional Japanese sauce. Choice of udon or soba. Please note this dish is non-vegetarian as fish is used for flavour during cooking TENZARU UDON OR SOBA 23 Chilled noodles with tempura, served with traditional Japanese sauce. Choice of udon or soba KINOKO UDON OR SOBA 23 Noodle soup made with a selection of Asian mushrooms. Choice of udon or soba. Please note this dish is non-vegetarian as fish is used for flavour during cooking TEMPURA UDON OR SOBA 24 Noodle soup topped with assorted tempura. Choice of udon or soba NABEYAKI UDON 26 Udon cooked in a small pot, topped with vegetables, egg, chicken, fish cake and sticky rice cake with crispy tempura prawn and eggplant KANMI PLATTER 15 A traditional Japanese dessert platter served with four beautiful tasting dishes: A plum wine sorbet, red bean sponge cake, white sesame baked custard and sweet plum compote PROFITEROLE SWANS 15 Profiterole swans filled with fresh cream and crème au patisserie served with fresh berries and caramel ice cream and crumbled chocolate flakes. Served with a chocolate dipping sauce GÂTEAU AU CHOCOLAT 15 Gâteau au chocolat with vanilla bean ice cream, chocolate covered flakes and hot chocolate pouring sauce MATCHA PARFAIT 15 Green tea sponge layered with fresh cream and green tea marble ice cream, served with sticky rice balls, azuki (red bean paste) and green tea cream sauce, garnished with shortbread YOGHURT AND SEASONAL FRUIT VERRINE 15 White chocolate yoghurt mousse, fruit bavarois, Chambord jelly, fresh local berries and yuzu macaron SPECIAL CREATION FROM THE CHEF (DEPENDENT ON AVAILABILITY) 15 Please ask your waiter for today's creation GREEN TEA MARBLE ICE CREAM 8 Home-made blended green tea and vanilla ice cream. Served with red bean paste TENZARU SOBA BLACK SESAME ICE CREAM 8 Served with red bean paste VANILLA ICE CREAM 8 Served with fruit CARAMEL ICE CREAM 8 Served with fruit SEASONAL SORBET 8 Served with fruit NABEYAKI UDON