Drink: Clarified roast tomato Martini
- 1. Sydney Rock oyster, Yuzu Vinaigrette
- 2. Pacific oyster, Japanese dashi, gratin
Drink: Grapefruit, basil, honey, peated whisky highball
- 3. Lotus root, sakura salt
- 4. Smokey edamame, pink salt
Drink: Signature blue Devil highball
- 5. Silver beet Ohitashi
- 6. Silver beet root, cured salmon Ceviche. cos lettuce
Drink: Sake, gin, wasabi, lime, cucumber
- 7. Kingfish Carpaccio, truffle dressing, yuzu, kosyo pepper
- 8. Truffle soy marinated Tuna sashimi
Drink: Unfiltered pilsner
- 9. Shio-Koji Karaage Chicken
- 10. Uni & Shiso Tempura
Drink: Junmai diaginjo sake
- 11. Braised Barramundi, Daikon radish, Nagoya Red miso
- 12. Ikura Chawan mushi
Drink: Hinoki, white cacao, bianco vermouth, bitters, whisky, smoke
- 13. Grilled Saikyo Toothfish
- 14. Wagyu Dice Steak, Ponzu sauce
Drink: Nama genshu sake
- 15. Sushi O-toro seared/raw, wasabi
- 16. Green tea cheesecake, Azuki zenzai bean
- Secure your booking by paying in full. If using bank transfer/EFTPOS, please ensure you use the order number as a payment reference.
- CHEFIN will email you a booking confirmation and calendar invitation. This will include a form to collect your information and particular needs/requirements.
- Once you have filled in the form and sent it back to us, we will assign a Chef to your booking based on your needs and ideas.
- Your assigned Chef will design a unique menu tailored to your brief, event, and tastes.
- You can preview this menu, provide feedback, and advise of any menu & event changes along the way.