4 x 100g spicy beef fillet steaks with chilli, ginger beef sauce. 1 full rack of pre-cooked pork ribs with sesame glaze. 1 baby chicken, marinated and skewered, with miso lemon sauce. 8 lamb chops, marinated with korean chilli sauce. 4 portions of asparagus with sweet soya sauce. 2 portions of prebaked sweet potato with yuzu koshu sour cream.

(vg) (gf)

(vg) (gf)

with sesame dressing

chilli mayo and wasabi peas

tentsuyu dipping sauce

avocado and sweet dark soy

with cucumber, chives and tempura flakes

spicy korean cabbage and chilli mayo

yuzu mayonnaise and flying fish roe

yuzu mayonnaise and crushed wasabi peas

crab meat, avocado, mayonnaise and wasabi flavoured flying fish roe

salmon, tuna and yellowtail

salmon, tuna and yellowtail

salmon, tuna and yellowtail

yuzu koshu honey (6pc)

sansho and cashew nuts (8 ribs)

with chilli and lemon (gf)

korean spices (4pc)

chilli, ginger and spring onion

300g australian wagyu ribeye with pickled shiitake mushrooms and rice

with sansho salt

ryotei miso and red onion (gf)

marinated in yuzu miso (gf)

with yuzu chilli sour cream (v)

with sweet soy sauce and sesame seeds (vg)

ginger and moromi miso (vg)

(vg)

with strawberies and jasmine, custard and crumble

nashi pear and vanilla custard

watermelon, aperol, yuzu citrus blend, prosecco (serves 2)

tanqueray gin, plum sake, belsazar rose, campari, bourbon barrel conditioned (serves 2)