虎穴に入らずんば虎子を得ず. If you do not enter the tiger's cave, you will not catch its cub. 1% surcharge for all credit card transactions

Transcription

1 虎穴に入らずんば虎子を得ず If you do not enter the tiger's cave, you will not catch its cub 1% surcharge for all credit card transactions A discretionary service fee of 6% will be added for groups of 8 or more persons Parents, in consideration of others, please ensure children are seated at all times and comforted outside

2 Bincho-tan Mineral Water Wasabi restaurant & bar has purchased a chilled, filtered and carbonated water system. The water is then stored in specially designed Bincho-tan (Japanese white charcoal) water bottles where the Bincho works to re-mineralise and balance the PH levels. Simply put, white charcoal is an incredibly hard-working natural material with a truly superb capacity to purify. The Bincho-tan is sourced from sustainably harvested timber and is handcrafted using ancient traditions where the timber s temperature is brought to a precise 1000 degrees celsius. Besides providing better tasting and healthier quality water, for every 1 litre of filtered water the restaurant produces, it saves on average 200ml of crude oil that is used in production, packaging, transport and storage of bottled water. This excludes the cost of waste disposal and or recycling. This means in one year we will not be consuming 998 litres of crude oil. To support this initiative unlimited still and sparkling Bincho-tan water is $5.50 per person.

3 About us & our farm Honeysuckle Hill In Japan, many restaurants specialise in specific local cuisines that have evolved over the generations based only on ingredients that can be found in their local area. We are trying to stay true to that concept and whilst still maintaining an entirely Japanese aesthetic, use as many locally grown elements as we can. On our farm at Honeysuckle Hill we gravity irrigate with water from our natural spring. We compost the vegetable peelings and off cuts from the restaurant using the Japanese Bokashi method, which retains all nutrients, organic material and microbes. Among the ingredients we grow are: Akajiso - Red Perilla / Ashitaba - Tomorrow Leaf / Biwa - Nagasakiwase Loquat Daikon - White Radish / Fushimi - Japanese Chilli / Gobo - Burdock Hakkanou - Japanese Menthol / Hinoa Kabu - Purple Top Turnip / Shiro Kabu - White Turnip Kamo Natsu - Kamo Heirloom Eggplant / Kinome - Japanese Prickly Ash Komatsuna - Mustard Spinach / Kyuri - Oriental Cucumber / Kuwa - Mulberry Misome - Japanese All-season Green / Mibuna - Kyo Yasai Original Green Mizuna - Japanese Mustard / Mitsuba - Japanese Parsley / Momo - Peach Mukago Japanese Yam / Myoga - Japanese Ginger Flower / Natsuguro - Bunching Onion Oba - Green Perilla / Okahijiki - Land Seaweed / Tade - Water Pepper / Tokita s Ninjin - Scarlet Carrot / Tokyo Bekana - Tokyo Mustard / Sakata Meron - Sweet Melon / Sansho - Fruit from the Japanese Prickly Ash / Sato Imo - Japanse Taro / Satsuma Ume - Red Fleshed Plum / Seri - Asian Celery Leaf / Shishito - Japanese Chilli Shishitagani - A variety of Japanese Pumpkin / Shungiku - Small Leaf Chrysanthemum The current menu is designed to showcase our farm produce as it comes into season, other regional ingredients and the amazing seafood from the local fishing fleet that day. In keeping with our philosophy, we strive to encourage the enjoyment of a broader range of seafood. Our goal is to carry on increasing the flexibility and creativity in the kitchen and to always reward our wonderful clientele with the next stage in Wasabi s continuing evolution. Providing a unique regional dining experience with a sense of place for our clients, whose continued support is greatly appreciated, is our ultimate ambition.

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5 Otsumami ( おつまみ ) Pre-dinner bites Edamame - blanched and salted 9.50 Oysters freshly shucked - natural, tempura or dressed with a katsuo dashi gelee and black tobiko ½ doz doz Kinoko grilled mary valley shitake mushrooms, yuzu kosho dressing Japanese Pickles - shibazuke, ume boshi, eggplant and japanese radish 9.50 Miso Soup - house made shinshu white miso, stock of konbu, bonito, shitake and local knobby snapper with vegetables 8.80 or local spanner crab 11.80

6 Oshinagaki ( お品書き ) A la carte menu 3 Courses per person The menu is listed lightest to richest in flavour. The dishes are portioned to allow you to dine in true Japanese style; multiple flavours make up the meal. Please choose two dishes from the Zen Sai and one from the Shu Sai menu. Zen Sai Sashimi Moriawase a selection of five of the day s best sashimi Hotate - wild local scallops served in the half shell, steamed local spanner crab, kombu seaweed, ayu fish sauce, spicy masago roe Shiromi Ponzu - thinly sliced shiromi sashimi, toasted sesame, ginger chips and ponzu Nigiri Moriawase - a selection of five of our signature and seasonal nigiri sushi Yukke - mooloolaba big eye tuna tartare, tobiko black flying fish roe, yuzu miso, shiso salt, aka shiso, sato imo crisps Maki Moriawase daily assortment of four premium sushi rolls Haru Dofu - crisp handmade silken tofu in hot ginger dashi broth, honeysuckle hill daikon oroshi, leaves and buds, aichi red miso baby eggplant Tempura - local king prawn, rock oyster with sansho salt, local fish, honeysuckle hill s shishitagani pumpkin and enoki mushrooms with matcha salt and tentsuyu sauce Gyoza- pan-steamed house made dumplings, mayura station wagyu, shallot, shitake and local bamboo, spicy ponzu dipping sauce, honeysuckle hill s vegetable pickles

7 Shu Sai Soba charcoal soba noodles, sakana (daily fish selection), hinterland zucchini, pea, asparagus, mushroom broth, fish crackling Ramu soy and okinawa black sugar braised lamb belly, grilled over japanese white charcoal, honeysuckle hills seri leaf pickled radish, aged black rice vinegar and shallot dressing Tori free range corn-fed spatchcock, deboned and stuffed with hijiki rice, torigara teriyaki shoyu, mitsuba, osaka mustard, eringi and shimeji warm mushroom salad Shika venison, sansho pepper, bunya pine puree, mary valley shitake, aka mizuna gobo and tonburi fern seeds Aburi Wagyu - seared 100g mayura station 500 day grain fed, score 7+ sirloin, full blood wagyu, bincho charcoal roasted marrow bone, tempura onion, sesame miso dressing ($25.00 supplement) Sides Sayaendo - steamed green beans tossed in a traditional sesame seed sauce 9.50 Salad - fuji apple and baby asian leaf salad, salted plum dressing 9.70 Yasai - dashi braised vegetables; bamboo, lotus root, shishito peppers, carrot, shitake, sato imo potato and konnyaku 9.50 Rice - steamed 5.50 Hijiki rice 7.00 **Gluten free and vegetarian options available please ask our wait staff

8 Dessert Sake Kasu sake infused custard, honey suckle hill s lemon geranium jelly, alpine strawberry, rhubarb, tea rose petals, raspberry sorbet Chocolate - chocolate sorbet, black kinako milk gelee, pear, four year old barrel aged ogsawara mirin, organic cacao nib Ichijiku hinterland figs, shiso seed infused icecream, tapioca pearls, kinome, ginger jelly and dried blackberry Ice Cream - your choice from our daily selection of ice creams & sorbets, tane tairu, roasted rice crumble Affogato - house made vanilla bean gelati, honeysuckle hill s hakka-chu and vittoria organic espresso or short chocolate 16.00