Menu Index - Sono Japanese Restaurant

1
Menu Index
Welcome to Sono Portside: a Japanese dining experience to delight all your senses.
If you are new to Sono please use this page to guide you through our extensive list of
exquisitely handcrafted traditional Japanese dishes. Should you require any further
assistance, do not hesitate to ask one of our friendly wait staff.
TASTING COURSE
(Page 2)
Enjoy a delicious preview of some of Sono’s finest dishes. This six course meal is
great as a romantic dinner for two, or as a relaxed evening for groups up to twelve.
There is also optional wine matching, with choice of Western wine or Traditional
Japanese Sake to compliment each dish.
SASHIMI & SUSHI (Page 4)
Sono is renowned for its wide range of traditional sushi and sashimi.
These handcrafted delicacies are light and fresh making them the perfect entrée choice.
Don’t worry, not all sushi is raw. Our Aburi sushi is all flame seared and we also have a
range of more well-known sushi flavours available. All our sushi is made using the finest
seafood sourced in Australia and New Zealand. Select from our platter or a la carte
dining options.
STARTERS (Page 8)
Be tantalised by an enticing assortment of Japanese delicacies.
Our bite-sized starters will excite your taste-buds in anticipation of your Entrée - and can
be ordered as a selection to share. If you’re unsure of what to choose we highly recommend
the appetiser platter consisting of six sample dishes.
ENTRÉES
(Page 10)
Bursting with flavour and beautifully presented, our delicious array of entrees
will leave you wishing for more. Available individually or as a selection to share.
MAINS (Page13)
Here it is, the main event! For something really special try our live lobster, or
the Ishiyaki hot stone grilling plate. One of our most popular mains is the Wagyu steak,
with a marbling score of 7. Another favourite is the duck teriyaki; this
delicious dish is a truly new way to enjoy duck. If you have any queries about one of
our mains please do not hesitate to ask our friendly wait staff for assistance.
SIDE DISHES (Page 17)
Compliment your main meal with the perfect accompaniment from our
range of side dishes. Side dishes are also available to order as starters.
NOODLES (Page 18)
A delicious selection of dishes for noodle lovers! In Japanese culture,
noodle dishes are often served as the perfect end to the meal, but they
can also be served as a main meal in itself.
BANQUET
(Page 19)
For groups of four or more we have our banquet available. Served as three courses
with a variety of our most popular dishes for sharing. We recommend the banquet
especially for groups of twelve or more to simplify ordering and allow a more
relaxed experience.
DESSERTS Something for your sweet tooth! We have an irresistible selection of
Western and traditional Japanese desserts available.
Our dessert menu is updated on a regular basis.
(Page 20)
2
Tasting Course
A six course meal featuring some of Sono’s finest dishes, with optional wine
matching carefully chosen to compliment each dish. The tasting course is
best served per individual, and is not recommended for sharing.
88 / PERSON OPTIONAL WINE MATCH 45 / PERSON
APPETIZERS and ENTRÉES
APPETIZER PLATTER:
• Fresh oyster with lime sauce
• Soft shell crab karaage with shiso salsa
• Seared wagyu with sesame sauce
Wine: Pelorus by Cloudy Bay Sparkling N/V Or Ranman Reiryo Ginjo Sake
• Tuna and salmon sashimi and snapper carpaccio with shallots,
sesame seeds, garlic vinaigrette
Wine: Mitchell Watervale Riesling 2012
• Fresh crab meat croquette and scampi spring roll
Wine: Giant Steps Sexton Vineyard Chardonnay 2012
• Prawn tempura sushi roll, cucumber sushi roll and seared
salmon belly sushi drizzled with mayonnaise, sea salt and avocado
Wine: Domaine Christian Salmon Sancerre 2011
Or Echigo Toji No Sato Ginjo Sake
MAINS
Your choice of ONE of the following dishes, all served with miso soup.
• South Qld Kobe Cuisine Wagyu striploin MB7 steak with garlic soy Jus
Wine: Two Hands Gnarly Dudes Shiraz 2012
• NSW Duck breast with teriyaki orange sauce
Wine: Mt Difficulty Roaring Meg Pinot Noir 2011
•Pan fried Barramundi with garlic and lemon soy
Wine: Simonnet Febvre Chablis 2010
DESSERT
• Chef’s selection of our most popular deserts
Wine: Vietti Moscato D’Asati 2012
3
TASTING COURSE
DUCK BREAST TERIYAKI ORANGE SAUCE
DESSERT EXAMPLE
FRESH CRAB MEAT CROQUETTE AND SCAMPI SPRING ROLL
PRAWN TEMPURA SUSHI ROLL & SEARED SALMON BELLY
TUNA, SALMON & SNAPPER SASHIMI
APPETIZER PLATTER
4
Sashimi
Sono’s stunning sashimi platter is truly a delight for the senses and
perfect as an entrée. Our delicious sashimi platter is beautifully presented
on a bed of ice, keeping it fresh while you dine. Or you can dine from our a
la carte selection if you prefer a specific kind of fish.
SASHIMI COMBINATION PLATTER
29
52
Small (12 pieces) Large (24 pieces) A LA CARTE SASHIMI
Fresh traditionally sliced seafood; 5 pieces per serve.
Items are subject to availability and season.
Tasmanian Salmon Tasmanian Salmon Belly QLD Tuna SA Hiramasa King Fish NZ Hapuka Grouper NZ Blue Eye Trevalla NZ King Dory NZ Snapper Hokkaido Scallops WA Squid/Calamari WA Octopus Tasmanian Sea Urchin (40g) WA Lobster LARGE SASHIMI COMBINATION PLATTER
16
17
18
16
16
16
15
17
18
13
13
19
MP
A LA CARTE TASMANIAN SALMON SASHIMI
5
Sushi
Experience a whole range of Japanese delights with one of our sushi
platters. If you would prefer a specific type of fish, dine from our a la carte
menu. Not all the sushi is raw; our Aburi sushi is flame seared giving it an
exquisite taste and texture.
SUSHI COMBINATION PLATTER
28
45
Small (9 pieces) Large (14 pieces) A LA CARTE NIGIRI SUSHI (2 pieces per serve)
Delicate hand-shaped raw seafood on top of vinegar-infused sushi rice.
Items are subject to availability and season.
Tasmanian Salmon Queensland Tuna SA Hiramasa King Fish NZ Hapuka Grouper NZ Blue Eye Trevalla NZ King Dory NZ Snapper 8
9
8
8
8
7
8
Hokkaido Scallops 9
WA Squid/Calamari 6
WA Octopus Hands 6
Grilled Eel 11
NZ Scampi
16
Salmon Roe
16
Tasmanian Sea Urchin (40g) 20
ABURI SUSHI PLATTER (FLAME SEARED SUSHI)
Hand-shaped sushi created with flame-seared meats and matching
ingredients.
Small (5 pieces) 25
Large (10 pieces) 45
A LA CARTE ABURI SUSHI (2 pieces per serve)
Tasmanian Salmon Belly SA Hiramasa King Fish Belly Hokkaido Scallops with Tartare Duck Breast Teriyaki
Aburi Wagyu LARGE SUSHI PLATTER
9
10
10
11
12
SMALL ABURI SUSHI PLATTER
6
Sushi (cont.)
LARGE SUSHI ROLLS (4 Pieces per serve)
Sushi as it should be. Each piece is delicately handcrafted using
only the freshest ingredients to ensure your dining pleasure.
SONO CALIFORNIA ROLL 14
PRAWN TEMPURA ROLL 13
SOFT SHELL CRAB ROLL 15
SPICY TUNA ROLL 14
SCALLOP TEMPURA ROLL 14
ABURI SALMON ROLL 17
Blue Swimmer Crab meat, Prawn, Egg Omelette, Cucumber,
Avocado, Japanese Mayonnaise, Flying Fish Roe and Sesame seeds.
King Prawn Tempura, Flying Fish Roe,
Avocado, and Japanese Mayonnaise.
Deep-Fried Soft Shell Crab, Avocado,
Sesame Seed, and Mayonnaise.
Fresh Tuna, Avocado, Cucumber,
and Home-Made Chili Sauce.
Hokkaido Scallop Tempura, Flying Fish Roe,
Cucumber, Garlic Flakes, Shiso Leaf,
Mayonnaise, And Dried Seaweed Flakes.
Pickled Radish, Blue Swimmer Crab Meat, Avocado wrapped
With Seared Salmon, topped with Salmon roe.
SONO CALIFORNIA ROLL
ABURI SALMON ROLL
PRAWN TEMPURA ROLL
7
Sushi (cont.)
SMALL ROLLS (6 Pieces per serve)
Small in size but big in flavour. Our small sushi rolls are packed full of
delicious fresh ingredients making them the perfect bite-sized treat.
Cucumber Roll Avocado Roll Tasmanian Salmon Roll Queensland Tuna Roll Salmon & Avocado Roll Prawn & Avocado Roll 6
7
7
8
9
9
HAND ROLLS (1 Piece per serve)
Sushi rolls with a difference. These unique handcrafted rolls are bursting
with flavour and designed to be hand-held and enjoyed.
Individual serves only.
Vegetarian Prawn & Avocado Salmon & Avocado California Grilled Eel & Cucumber Prawn Tempura Prawn Tempura & Salmon Roe
7.5
8.5
8.5
9.5
10
11
12.5
PRAWN & AVOCADO ROLL
PRAWN TEMPURA & SALMON ROE HAND ROLL
GRILLED EEL & CUCUMBER HAND ROLL
8
Starters
EDAMAME 7
Fresh baby soybeans boiled and sprinkled with salt. SEASONAL OYSTERS
3.5/Piece
Large South Australia Pacific Oysters.
Your choice of 4 flavours:
• Natural - served with a wedge of lemon
• Raspberry sauce with white shallots
• Ponzu, grated white radish with chili, shredded shallot
• Lime sauce with salmon roe
GYU YASAI MAKI 10
Mozzarella cheese and vegetables wrapped with Wagyu beef slices,
crumbed and deep-fried. Served with Japanese barbecue sauce.
(Allow 15 minutes).
AGEDASHI TOFU 11
GYU TATAKI Traditional seared Wagyu MB7 striploin, thinly sliced
and served with citrus soy sauce.
15
TUNA TATAKI Seared Tuna with fresh Wasabi jelly and spicy Sesame sauce.
16
Crispy deep-fried locally made japanese tofu,
topped with crispy rice pebbles and served
with a bonito broth.
GYU TATAKI
TUNA TATAKI
SEASONAL OYSTER SELECTION
AGEDASHI TOFU
9
Starters (cont.)
YAKITORI Skewered chicken pieces grilled with Yakitori sauce.
10
EBI ASAHI AGE Four prawn cutlets deep-fried with asahi draft beer batter
11
CHAWANMUSHI Steamed savoury organic free range egg custard
with tender pieces of chicken, prawn, japanese scallop
and shiitake mushroom (allow 15 minutes).
12
KANI CREAM KOROKKE Deep-fried croquette filled with cream and
Blue swimmer crab meat.
13
TARABA KANI KARAAGE 16
TARABA KANI TEMPURA 16
Deep-fried Alaskan King Crab, a traditional way
of enjoying king crab. Great with sake.
Fresh Alaskan King crab tempura, served with sea salt
and a shiso leaf tempura.
APPETIZER PLATTER
25
(SAMPLE OF 6 TRADITIONAL DELICACIES)
An assorted appetizer platter for one person, includes Edamame,
a fresh oyster with ponzu sauce, kani cream korokke, agedashi tofu,
gyu tataki, duck with asparagus and teriyaki sauce.
TARABA KANI TEMPURA
EBI ASAHI AGE
APPETIZER PLATTER
KANI CREAM KOROKKE
10
Entrée
KINOKO NO WAFU RISOTTO
Oven baked mushrooms stuffed with rice, onion,
and miso cream topped with parmesan cheese
13
TEPPAN TOFU 14
GYOZA Pan-fried Japanese pork dumplings served with dipping sauce.
15
EBI AVOCADO YAKI One large grilled king prawn topped with avocado
and creamy mayonnaise.
15
CHICKEN KARAAGE Japanese style deep-fried chicken with 3 kinds of dipping sauce
(Garlic Mayonnaise - Chilli Tomato - Ponzu Sauce).
16
BUTA KAKUNI 120g pork belly slow-simmered twice and served with a sweet
soy sauce. This is a very traditional and popular Japanese dish.
16
Chicken mince, miso sauce and deep-fried tofu,
served on a hotplate.
EBI AVOCADO YAKI
BUTA KAKUNI
KINOKO NO WAFU RISOTTO
11
Entrée (cont.)
HIRAMASA ORANGE Thinly-Sliced South Australian Hiramasa King Fish
Sashimi with Navel orange and Yuzu dressing.
18
TAI LEMON FUUMI 18
CRAB AND PRAWN TARTARE Savoury layers of Alaskan King crabmeat with cooked prawn,
fresh avocado, and mayonnaise.
19
FRESH SALMON TARTARE
Fresh Salmon, sesame oil, miso paste and soy sauce,
served on a crispy pan-fried rice patty
19
SOFT SHELL CRAB WITH SHISO SALSA 19
YASAI TEMPURA A selection of seasonal fresh vegetables
deep-fried in tempura batter served with green tea salt,
shiso herb salt and sea-salt.
19
New Zealand Snapper sashimi topped with Shallots,
Sesame seeds and Lemon, Garlic vinegarette.
Crispy deep-fried soft shell crab served with
rice vinegar sauce and shiso leaf salsa.
HIRAMASA ORANGE
SOFT SHELL CRAB WITH SHISO SALSA
TAI LEMON FUUMI
FRESH SALMON TARTARE
12
Entrée (cont.)
SCALLOPS WITH MISO MAYONNAISE 20
SALMON SHISO TEMPURA NANBANJITATE Shiso wrapped salmon tempura atop soba noodles in a Japanese
sweet and sour vinigarette with glazed onion and carrot.
21
Sauteed hokkaido scallops with a sweet and creamy
miso mayonnaise sauce.
BUG & CHICKEN KAIKA AGE 22
Moreton Bay bug, chicken puree, mozzarella cheese
and button mushroom wrapped in spring-roll pastry then deep-fried.
Served with a tomato and miso dipping sauce.
ABURI WAGYU 23
SCAMPI THREE WAYS New Zealand scampi three ways; grilled with tartar sauce,
tempura with a traditional japanese dipping sauce, and in
a spring roll, served with a spicy tomato mayonnaise.
29
Thin-sliced South Queensland Kobe Cuisine Striploin MB7,
lightly seared with your choice of sauce:
• Citrus soy sauce
• Sesame sauce
SALMON SHISO TEMPURA NANBANJITATE
BUG & CHICKEN KAIKA AGE
SCALLOPS WITH MISO MAYONNAISE
ABURI WAGYU
13
Mains
CHICKEN TERIYAKI 29
Grilled 300g chicken Maryland with teriyaki sauce, served with
King Oyster mushrooms. This traditional Japanese dish is made into
something very special at Sono.
NASU DENGAKU 19
Grilled eggplant with white and brown miso. (ordering a side dish of
steamed rice is recommended for maximum enjoyment)
BUG MOMIJI OROSHI GRATIN
35
Moreton Bay Bug on a bed of mushrooms and asparagus tossed through
a creamy white sauce with Momiji Oroshi (traditional Japanese chilli
radish), topped with golden bread crumbs and accompanied with bug and
vegetable tempura.
UNAGI KABAYAKI Whole grilled eel with sweet soy sauce.
33
DUCK TERIYAKI ORANGE Pan seared, oven finished NSW Pepe’s duck breast with teriyaki
and orange sauce, served with seeded mustard.
37
TEMPURA MORIAWASE Large Queensland king prawns, whiting,
calamari, and assorted seasonal vegetables deep-fried in
tempura batter. Served with green tea salt, shiso herb salt,
sea salt and traditional dipping sauce.
33
HACCYOU MISO LAMB 39
Pan seared, oven finished 250g Riverina lamb rack with traditional
haccyou miso sauce, served with garlic rice patty
and seasonal vegetables (Allow 20 mins).
HACCYOU MISO LAMB
BUG MOMIJI OROSHI GRATIN
DUCK TERIYAKI ORANGE
TEMPURA MORIAWASE
14
Mains (cont.)
PAN FRIED BARRAMUNDI Served with garlic & lemon soy sauce. 32
SALMON TERIYAKI Pan seared, oven finished 220g Tasmanian Atlantic salmon
with teriyaki sauce, served with mashed potato and green vegetables.
33
BLACK COD SAIKYO YAKI Grilled New Zealand black cod, pre-marinated for 48 hours in
a traditional saikyo miso sauce; a very tasty traditional dish
(allow 20 mins).
36
KINGFISH SHIOYAKI
Freshly cut kingfish, slow grilled with salt in a traditional style. (Allow 20mins)
Your choice of: • Fillet 30
• Cheek (subject to availability)
25
KAISEN AKAMISO 46
Assorted seafood including Queensland king prawn, Alaskan king crab,
Tasmanian salmon, Japanese scallops, mussel, squid and white fish.
Sautéed with garlic, ginger and spicy red miso sauce.
ISHIYAKI - GRILL YOUR OWN!
The following two dishes are served as fresh ingredients, with a hot stone plate,
ready to be cooked at your table. They’re a great way to share a unique dining
experience with friends.
SEAFOOD
45
Assorted seafood including Queensland king prawns, Tasmanian salmon,
reef fish, calamari, scallops, and seasonal vegetables grilled on a hot stone
plate at your table.
55
WAGYU BEEF STRIPLOIN 220g MB7 Southern Queensland Kobe Cuisine Wagyu beef, mushroom
and seasonal vegetables grilled on a hot stone plate at your table.
SALMON TERIYAKI
BLACK COD SAIKYO YAKI
ISHIYAKI WAGYU BEEF
KAISEN AKAMISO
15
Mains (cont.)
LIVE LOBSTER Select one, or two, of the following cooking methods:
• Sashimi • Tempura
• Grilled with avocado mayonnaise
• Pan-fried with garlic lemon sauce
MP
WAGYU STEAK STRIPLOIN MB7* 220g 57
Sono’s all-time signature dish: Southern Queensland Kobe Cuisine
Wagyu beef, served with butter sautéed seasonal vegetables.
Your choice of:
• Garlic soy jus • Teriyaki sauce
• Red wine sauce (add $3)
*MB7 refers to the marbling score for these pieces of Wagyu.
Wagyu beef is a specialised breed of cattle renowned for its truly unique
flavour. Wagyu’s unique flavour stems from the amount of intramuscular
fat found marbled through the meat. Unlike regular steak, the marbled
fat is what gives Wagyu its full flavour, and tender, juicy texture.
In Australia, Wagyu is graded on a score of 1 - 9 dependant on the amount of
marbling present in the meat; the more marbling - the better the flavour.
Good Wagyu ranges from 6 - 9.
Here at Sono we are dedicated to bringing you the true Wagyu experience.
We think our MB7 selection has the perfect amount of marbling and is a truly
delicious piece of meat - you will never forget it!
GRILLED LOBSTER WITH AVOCADO MAYONNAISE
WAGYU BEEF STRIPLOIN MB7
16
Mains (cont.)
TRADITIONAL JAPANESE HOT POT Japanese hot pots are a traditional shared meal experience,
suited for a harmonious dining experience for both family and friends.
The ingredients are initially prepared by our staff, then cooked
and shared at the table. Our friendly staff will demonstrate the
cooking process to ensure your ultimate enjoyment.
Minimum of 2 people.
WAGYU SUKIYAKI 49/PERSON
WAGYU SHABU SHABU
49/PERSON
KANI TONYU NABE 59/PERSON
Thinly sliced wagyu beef and fresh vegetables, cooked at the table in
traditional sweet soy sukiyaki sauce. Served with rice and miso.
Thinly sliced wagyu beef served in traditional shabu shabu broth.
Served with sesame, ponzu dipping sauces and rice.
Alaskan king crab hot pot with four kinds of Asian mushrooms and
seasonal vegetables. Cooked at the table in soy milk and seafood stock.
Our staff will then combine it with rice, shredded nori seaweed,
chopped shallots and egg to create zousui (rice soup).
WAGYU BEEF HOTPOT
17
Side Dishes & Salads
STEAMED RICE High grade Japanese Koshihikari rice.
3.5
WHITE MISO SOUP Traditional miso soup made with bonito stock
and white miso paste with wakame seaweed, tofu and shallot.
4.5
SCAMPI MISO SOUP 12
A sophisticated miso soup made from prawn and vegetable stock
with whole scampi, wakame seaweed, tofu, oyster mushrooms and
shallots.
SONO TONYU SOUP 12
Unique to Sono is this traditional Japanese seafood soup in soymilk.
You won’t find this soup in any other restaurant in Australia.
FOIL BAKED VEGETABLES 17
Green beans, asparagus, carrots, broccolini, shiitake,
zucchini, potato and choysum, wrapped in foil and slowly oven baked.
Served with sesame sauce (Allow 15 mins).
MUSHROOM SALAD Four kinds of Asian mushrooms sautéed and topped with
fresh vegetables and asian greens.
20
GARDEN SALAD Fresh and light garden salad of mixed lettuce, tomato,
asparagus and cucumber, with a mild soy sauce based dressing.
9.5
SATSUMA IMO AGE Home-made Japanese style sweet potato fat chips.
Served with sweet chili mayonnaise.
9
SCAMPI MISO SOUP
FOILED BAKED VEGETABLES
SONO TONYU SOUP
MUSHROOM SALAD
18
Noodles
ZARU UDON OR SOBA 14
Chilled noodles served with traditional Japanese sauce.
Choice of udon or soba.
TENZARU UDON OR SOBA 22
Chilled noodles with tempura, served with traditional Japanese sauce.
Choice of udon or soba.
KINOKO UDON OR SOBA Noodle soup made with a selection of Asian mushrooms.
Choice of udon or soba. Please note, this dish is non-vegetarian
as fish is used for flavour during cooking.
22
TEMPURA UDON OR SOBA Noodle soup topped with assorted tempura.
Choice of udon or soba.
23
NABEYAKI UDON Udon cooked in a small pot, topped with vegetables, egg,
chicken, fish cake and sticky rice cake with crispy tempura
prawn and eggplant.
26
NABEYAKI UDON
TEMPURA SOBA
KINOKO UDON
ZARU SOBA
19
Banquet Menu
For groups of four or more we have our banquet available.
Served as three courses with a variety of our most popular dishes
for sharing. Two options are available:
66/PERSON
ENTRÉE
• Edamame
MAIN
(Boiled baby soy beans)
• Chicken
teriyaki
• Salmon sashimi *
• Simmered pork belly with sweet soy
• California roll
• Whiting, Calamari & vegetable tempura
• Agedashi tofu (Crispy deep fried tofu)
• Garden salad
• Gyoza (Pork dumplings)
• Steamed rice
• Softshell crab with shiso salsa
• Miso soup
• Crab meat cream croquette
DESSERT
• Green
tea marble ice cream
* If raw fish is NOT wanted, then Chicken karaage (deep fried chicken) can be
ordered instead of sashimi.
88/PERSON
ENTRÉE
• Edamame
MAIN
(Boiled baby soy beans)
• Salmon, tuna and king fish sashimi *
• Fish tempura roll & California roll
• Duck
teriyaki orange^
• Black cod saikyo yaki
(marinated & grilled)
• Scallops with miso mayonnaise
• King prawn and vegetable tempura
• Gyoza (Pork dumplings)
• Mushroom salad
• Softshell crab with shiso salsa
• Steamed rice
• Crab meat cream croquette
• Miso soup
• Aburi wagyu with citrus soy sauce
DESSERT
• Chef’s
dessert of the day
* If raw fish is NOT wanted, then Chicken karaage (deep fried chicken) can be
ordered instead of sashimi.
^For an extra $8 per person you can upgrade your main dish from Duck Teriyaki
orange to Wagyu steak MB7, (but your whole table must order the Wagyu).
Sono Events
Sono Restaurant Portside can offer you an event encounter beyond your
imagination. Catering for every taste - whether traditional or modern
- we can tailor your event and menu to suit your needs. Book your next
corporate function, party event or wedding at Sono Portside.
For more information please contact our events team on 07 3268 6655,
or email [email protected]
20
Desserts
KANMI PLATTER
14
A traditional Japanese dessert platter served with four beautiful tasting
dishes: A plum wine sorbet, Red bean sponge cake, White sesame baked
custard and sweet plum compote.
PROFITEROLE SWANS
Profiterole swans filled with fresh cream and crème au patisserie,
served with fresh berries and caramel ice-cream and crumbled
chocolate flakes. Served with a chocolate dipping sauce.
14
GATEAU AU CHOCOLAT Gateua au chocolat with vanilla bean ice cream, chocolate
covered flakes and hot chocolate pouring sauce.
14
DESSERT DUO
13
Custard pudding with burnt toffee sauce and vanilla bean ice cream
Citrus Yoghurt mousse with strawberry sauce and apple jelly.
MATCHA PARFAIT
14
GREEN TEA MARBLE ICE CREAM Home-made blended green tea and vanilla ice cream.
Served with red bean paste.
7
BLACK SESAME ICE CREAM 7
VANILLA ICE CREAM 7
Green tea sponge layered with fresh cream and green tea
marble ice cream, served with sticky rice balls, azuki and
green tea cream sauce, garnished with shortbread.
Served with red bean paste.
Served with Strawberries.
KANMI PLATTER
GATEAU AU CHOCOLAT
PROFITEROLE SWANS
DESSERT DUO