William’s Japanese Menu
Entrée
Chefs sushi omakase
Tempura udon soup, shiitake dashi, umami broth, tempura shrimp
Hay-smoked albacore, crispy red onion, shiso leaves, chilli oil
Octopus carpaccio, shishito peppers, avocado, lime
Oysters with green apple and wasabi granita
Rice hot pot with wild mushrooms and japanese vegetables, black truffle
Grilled scallops with pickled plum, shiso and mentaiko butter
Miso glazed pork belly ramen, ginseng egg, chive oil
Spicy lamb dan dan noodles, egg yolk, sesame, szechuan pepper, pickled cabbage
Main
Grilled chilean sea bass with green chilli ginger dressing and cress salad
Roasted lobster with shiso-ponzu butter
Miso marinated cod, bok choy
Rib eye steak sautéed with garlic sesame oil flavored with grated onion and soy sauce
Dessert
Napoleon, pastry cream, chocolate dust
Crème brulee, fried laurel leave
Tarte tatin, vanilla bean ice cream

Jill Murr (NSW)

Denise Owen (NSW)

Kevin Chin (NSW)

Michael Campbell (NSW)

Diogo Oku (NSW)