Sushi train. Main Menu. Specials

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1 Welcome to OSushi, With a focus on fresh, seasonal ingredients, unique preparation techniques and colourful presentation Japanese cuisine is about much more than just a meal. It is about indulging all the senses, creating food which nourishes the soul and lifts the heart. At OSushi our award winning chefs combine centuries of tradition with their own touches of innovation to present dishes guaranteed to bring a smile to your face. It is this attention and commitment to the details of great food and service which has seen OSushi win a long list of awards, including being named Australia s Best Sushi Bar in 2016 and Australia s Favourite Japanese Restaurant in We only use free range, organic and local produce where possible from the northern rivers region. Our quality MSG free ingredients along with our vegetarian and vegan options allow us to cater for most taste buds. Our ever changing selection of sushi, tapas and a la carte dishes will guarantee you an excellent meal, no matter what you choose. Please inform our wait staff of any dietary constraints and don t forget to check the specials board for something truly mouth watering. We are fully licensed and offer a wide selection of Sake, Wine and Beer for you to choose from. Arigatou Gozaimasu! We hope you enjoy the OSushi Experience... Sushi train We offer an extensive, ever changing selection of fresh and healthy gourmet sushi and hand rolls, complete with vegetarian and bio-dynamic brown rice options. You are welcome to explore the train or order something special with our friendly wait staff. Main Menu Please turn the page for all our other dishes. If you have questions at all please ask a member of our wait staff Specials Please see our board for today s freshly prepared specials OSushi uses gluten free soy sauce (we do use light soy containing gluten for our vegetarian broth and udon soups). All our gluten free options are for dietary purposes, not for allergy or intolerance. All of our ingredients are MSG free. For special dietary or allergy requirements please see our staff.

2 ENTRÉE Zensai tapas to share Kingfish carpaccio (gf) Thin slices of kingfish with cherry tomatoes, red onion, white anchovy, sunflower sprouts, finished with olive oil and fresh lemon. Karaage (gf) Lightly spiced fried free range chicken served with rice vinegar sauce Nori goma agedashi tofu (ve) Silken tofu fried and served in a kombu, seaweed and vegetarian broth Soft shell crab tempura with curry mayo and Japanese pickles Free range eye fillet beef tataki (gf) Seared and finely sliced, served cold with citrus soy sauce and Japanese pesto Deep fried eggplant (gf) With spicy citrus miso sauce Spicy tofu fingers (gf) With wasabi mayo Gyoza (Japanese dumpling) Vegetables (v) (4 pieces) Prawn and vegetables (4 pieces) Sashimi We only use fresh fish so ingredients vary due to availability Salmon (gf) (7 pieces) White fish (gf) (7 pieces) Tuna (gf) (7 pieces) Mixed (gf) (9 pieces) Signature Rolls Mixed nigiri platter (8 pieces) Chef s selection of nigiri (no changes) Raw tuna, fresh salmon, seared salmon, seared kingfish, seared salmon belly with crispy skin, seared prawn, seared miso salmon and seared salmon with orange OSushi roll Soft shell crab, prawn, avocado, fish eggs and cucumber Spicy ocean trout/salmon roll (gf) A roll of fresh ocean trout avocado and cucumber, topped with seared ocean trout, salmon roe and spicy Japanese mayonnaise (white fish / tuna optional) Rainbow roll Fresh Salmon, Kingfish, Prawn, cucumber and avocado all rolls available with bio-dynamic brown rice

3 LIGHT MEALS Salads OSushi house salad (v) (gf) Assorted fresh lettuce with avocado, cherry tomato, cucumber, seaweed, daikon and citrus soy dressing With lightly fried silken tofu With grilled fresh fish Japanese beef salad (gf) Slow cooked premium grass fed tenderloin beef, marinated in umeboshi miso, served on top of mixed mizuna and spinach leaves, red radish, cucumber, roasted almonds and crispy onion Crispy salmon skin salad (gf) Crispy salmon skin salad with wakame, cherry tomatoes, cucumber, sunflower sprouts and a Japanese dressing Kushi Yaki (2 skewers) Grilled skewers Marinated in traditional yakitori sauce (not gf) Or served with salt and lemon (gf) Free range chicken Chef recommends yakitori sauce Haloumi (v) Fish of the day add bowl steamed white rice add bio-dynamic brown rice Tempura deep fried in a light Japanese batter Vegetables (ve) Made from fresh assorted seasonal vegetables Chicken Haloumi (v) Fish of the day Prawns Sides Miso soup Edamame (ve) (gf) Boiled young soy beans with crystal Murray River salt Spicy edamame (ve) Young soy beans with garlic and chilli Steamed greens in vegetarian broth (ve) Steamed white rice (ve) (gf) Bio-dynamic brown rice (ve) (gf) Side salad (v) (gf) Lettuce, shredded daikon and carrots with sesame dressing Vegan side salad (ve) (gf)

4 MAIN MEALS TeRiyaki Served with steamed white rice and salad Vegan silken tofu with steamed greens (ve) Free range chicken breast Fish of the day Prawns served with bio-dynamic brown rice Noodle Soup Served in a light fish stock broth Soba Traditional thin buckwheat and wheat flour noodles Udon Traditional thick wheat flour noodles With steamed prawns and greens With vegetable tempura With steamed greens vegetarian broth available by request Chilli chicken ramen Poached chicken, soft boiled egg served in a spicy miso broth with shallots, sprouts and ramen noodles Teppan Served on a sizzling plate with steamed white rice, Japanese pickles and side salad or miso Tofu and shitake mushrooms (v) with teriyaki sauce Tofu and steamed greens (v) with teriyaki sauce Served with white rice, Japanese pickles and side salad Fish of the day and daikon (gf) with special citrus sauce Served with white rice, Japanese pickles and miso add bio-dynamic brown rice Chef Selection Available from 5pm OSushi steak (gf) please allow 30 mins cooking time gm grass fed organic tenderloin beef served with kipfler potatoes, shitake mushrooms and a butter jus Sautéed Blue Eye Cod (alternative fish when not available) Served with enoki mushrooms and finished with a green tea butter sauce Traditional Japanese hotpot Seasonal white fish, wombok, carrot, mushroom and mizuna in a light fish broth with yuzu citrus sauce

5 VEGETARIAN Zensai tapas to share Nori goma agedashi tofu (ve) Silken tofu fried and served in a kombu, seaweed and vegetarian broth Deep fried eggplant With spicy citrus miso sauce Spicy tofu fingers (gf) With wasabi mayo Gyoza (Japanese dumpling) (v) Vegetables (4 pieces) Tempura Deep fried in a light Japanese batter Vegetables (ve) Made from fresh assorted seasonal vegetables Haloumi (v) Kushi Yaki (2 skewers) Grilled Skewers Haloumi (v) (gf) With salt and lemon Salads OSushi house salad (v) (gf) Assorted fresh lettuce with avocado, cherry tomato, cucumber, seaweed, daikon and citrus soy dressing with lightly fried silken tofu Mains Teriyaki: served with steamed white rice and salad Teriyaki vegan silken tofu with steamed greens (ve) served with bio-dynamic brown rice

6 VEGETARIAN Teppan Served on a sizzling plate with teriyaki sauce, steamed white rice, side salad and Japanese pickles Tofu and shitake mushrooms (v) (gf) Tofu and steamed greens (v) (gf) Add bio-dynamic brown rice Noodle Soup Soba Traditional thin buckwheat and wheat flour noodles Udon Traditional thick wheat flour noodles With vegetable tempura in a vegetarian broth With steamed greens in a vegetarian broth Sides Edamame (ve) (gf) Boiled young soy beans with crystal Murray River salt Spicy Edamame (ve) (gf) Young soy beans with garlic and chilli Steamed greens in vegetarian broth (ve) Steamed white rice (ve) (gf) Bio-dynamic brown rice (ve) (gf) Side salad (v) Lettuce, shredded daikon and carrots with sesame dressing Vegan side salad (ve) (gf)

7 DESSERTS Desserts Matcha green tea tart Flaky dough, filled creamy matcha green tea custard, matcha powder, black sesame and honey mascarpone paste, strawberry Vanilla coconut rice pudding (ve) (gf) Vanilla, coconut rice pudding with toasted coconut and almond flakes finished with a mixed berry coulis Small portion Large portion Green tea ice cream (v) With sweet red beans Green tea crème brûlée (v) (gf) Served with poached pear in red wine caramel Banana tempura (v) (gf) Served with maple syrup and vanilla ice cream (Ice cream is not gf)