SHOYA Chef's Omakase Course
$120.00 nett per person

Salmon Carpaccio Shoya Style

Murray River Salt-cured salmon, thinly sliced served with Salmon roe,

Truffles, Sour plum sauce and Wasabi mousse

Kingyo

Steamed chicken mince mixed with Japanese sweet plum,

with a sweet sauce glace, and topped with lentils

Monk Awabi

Diced mini awabi, pan-fried and mixed with French Monk Fish Liver, topped with

home-made cream cheese. The sauce is an apple onion sweet sauce

Hatching Ocean Egg

Steamed savory egg custard, spinach pureé

topped with tempura scampi tail

Assortment of Sashimi

Carefully selected and arranged by our chef

to delight your eyes and mouth

Beef Spinach Roll

Stewed Ox Tongue wrapped with spinach soufflé

served with lemon, basil yogurt

Crab Tempura

Whole ‘Taraba’ crab leg deep-fried in tempura style

Umi no Megumi

Wagyu Beef Steak

Wagyu eye fillet dressed with black truffle,

enoki, shiitake miso sauce

Mixed Rice

Mixed tasty steam rice with chicken, vegetables and mushrooms

Miso Soup

Miso soup with seaweed, tofu and chopped green onions

Chef’s Dessert

Chef’s selection of home made dessert

specially arranged for you

SHOYA Chef's Omakase Course
$150.00 nett per person

Salmon Carpaccio Shoya Style

Murray River Salt-cured salmon, thinly sliced served with Salmon roe,

Truffles, Sour plum sauce and Wasabi mousse

Kingyo

Steamed chicken mince mixed with Japanese sweet plum,

with a sweet sauce glace, and topped with lentils

Monk Awabi

Diced mini awabi, pan-fried and mixed with French Monk Fish Liver, topped with

home-made cream cheese. The sauce is an apple onion sweet sauce

Hatching Ocean Egg

Steamed savory egg custard, spinach pureé

topped with tempura scampi tail

Daiginjo Sake Poached Oyster with Hatcho Miso

Poached Tasmanian Pittwater Oyster in a Daiginjo Sake

served with Pink Peppercorn and Hatcho Miso sauce

Assortment of Sashimi

Carefully selected and arranged by our chef

to delight your eyes and mouth

Uzura Bamboo Mushi-Age

Quail thigh in a Green tea scented Bamboo leaf encrust

with a side of Soy Ginger sauce

Crab Tempura

Whole ‘Taraba’ crab leg deep-fried in tempura style

Umi no Megumi

Wagyu Beef Steak

Wagyu premium sirloin topped with a piece of foie gras

dressed with black truffle, enoki, shiitake miso sauce

Mixed Rice

Mixed tasty steamed rice with chicken, vegetables and mushrooms

Miso Soup

Miso soup with seaweed, tofu and chopped green onions

Chef’s Dessert

Chef’s selection of home made dessert

specially arranged for you

SHOYA Chef's Omakase Course
$180.00 nett per person

Salmon Carpaccio Shoya Style

Murray River Salt-cured salmon, thinly sliced served with Salmon roe,

Truffles, Sour plum sauce and Wasabi mousse

Kingyo

Steamed chicken mince mixed with Japanese sweet plum,

with a sweet sauce glace, and topped with lentils

Petit Tempura Lobster

Tempura Lobster tail topped with Cream cheese,

Hokkaido clam, spiced miso wrapped with Witloff

Hatching Ocean Egg

Steamed savory egg custard, spinach pureé

topped with tempura scampi tail

Daiginjo Sake Poached Oyster with Hatcho Miso

Poached Tasmanian Pittwater Oyster in a Daiginjo Sake

served with Pink Peppercorn and Hatcho Miso sauce

Assortment of Sashimi

Carefully selected and arranged by our chef

to delight your eyes and mouth

Uzura Bamboo Mushi-Age

Quail thigh in a Green tea scented Bamboo leaf encrust

with a side of Soy Ginger sauce

Crab Tempura

Whole ‘Taraba’ crab leg deep-fried in tempura style

Venison Kyoho Medallions

Pan seared Sirloin Venison Medallions on a base

of steamed Eggplant with a soy kyoho sauce

Sauteed Awabi with Nasu Miso

Poached then sauteed Abalone with on Apple

onion Soy sauce topped with a Eggplant miso paste

Wagyu Beef Steak

Wagyu premium sirloin topped with a piece of foie gras

dressed with black truffle, enoki, shiitake miso sauce

Mixed Rice

Mixed tasty steamed rice with chicken, vegetables and mushrooms

Miso Soup

Miso soup with seaweed, tofu and chopped green onions

Chef’s Dessert

Chef’s selection of home made dessert

specially arranged for you

Sumisoae

Chilled green beans served with sour miso paste

Ohitashi

Lightly boiled spinach served with dashi

Furofuki Daikon

Poached daikon radish served with sweet red miso sauce

Agedashi Yasai Tofu

Mixed vegetables in batter deep-fried to perfection

served with grated white radish and ginger with sweet soy sauce

Yasai Tempura

Assorted vegetables in a light tempura

Mix Vegetable Pancake

Japanese style savory vegetable pancake with a black truffle sauce

Tofu Steak

Soya bean curd steak with a tasty soy, orange caramelized sauce

Vegetarian California Rolls

Vinegared rice rolled with vegetables and seaweed

Miso Soup

Miso soup with seaweed, tofu and green onions

Chef’s Dessert

Chef’s selection of home made dessert

* Please notify our staff any special dietary requirements

prior to the ordering, THANK YOU!

Edamame

Lightly boiled young soya

Hiya Yakko

Chilled bean curd with chopped green onions and light soy sauce

Agedashi Yasai Tofu

Chopped mixed vegetables with bean curd paste

to make a round dumpling served in a light soy sauce

Assortment of Sashimi

Carefully selected and arranged by our chef

to delight your eyes and mouth

Grilled Crab

Whole ‘Taraba’ crab leg grilled for you to enjoy its texture

Poached Salmon

Lightly cooked juicy salmon covered with salmon caviar

Amiyaki Karubi

Grilled wagyu beef rib topped with grated white radish and sliced onions

with refreshing Japanese vinegar sauce

Rice

Steamed rice

Miso Soup

Miso soup with seaweed, tofu and chopped green onions

Fruits Platter

Chef’s selection of fruits specially arranged for you