Deep fried bread crumbed chicken thigh with onion, capsicum, grated daikon radish and deep fried parsnip shavings salad in a nanban sweet ‘n sour dressing.
Rolled snapper sushi with pickled sour plum, cucumber, capsicum and basil. With our Chef’s special sauce.
Grilled Japanese Eel in a carrot, onion and burdock kakiage (mixed vegetable tempura) cup. With green beans and pink fish floss. With tempura dipping sauce.