The Menu
À La Carte.
A living menu, shaped by season and produce. Prices in AUD. A 5% kitchen acknowledgment applies. Demonstration menu within the fictional KAIYŌ concept.
01 / 10
Raw
- $28
Ora King Salmon Tartare
Yuzu kosho, crisp nori, quail egg
- $44
Tuna & Caviar
Akami, oscietra, crème fraîche, chive oil
- $26
Scallop Ceviche
Yuzu-shoyu, finger lime, shiso
- $24
Hiramasa Whiting
Green chilli, lime, sea herbs
Prefer to surrender the choice? Ask your server about the KAIYŌ Experience — a seven-course tasting menu.