Akaiito

To Start: Wagyu tartare, prawn toast, duck katsu, beetroot waffle smoked salmon. To share miso brioche | seaweed butter. Entree: Smoked hirimasa king fish | kizami wasabi, daikon, truffle ponzu. Wagyu beef tataki, shallot | flying fish roe, chanterelle mushroom, free range egg, dashi soy. Chawanmushi | shiitake, shepherd's purse dashi, truffle. Main: 51 Glacier tooth fish | gindara saikyo miso, pine nuts & kombu buerre blanc, black caviar. Dry aged moorabool valley duck breast | pear & ginger, organic beetroot, pan jus. Japanese matsutake mushroom pithivier | Asian cabbage, wild spinach (served with farm fresh leaves, seaweed and black balsamic dressing). Additions & Supplements: Sydney Rock Oyster (Each/Half/Doze) | Caviar service 10gm | Signature Akaiito 24hrs wagyu shor ribs 800gm on the bone (cooked over robata grill, served with sweet tare sauce, kizami wasabi). Dessert: Chocolate fondant | vanilla, fair floss. Guava sorbet | pear, hibiscus, raspberry meringue, strawberry consommer tiramisu, coffee jelly

Ama ebi, duck katsu, duck katsu, sake cured ikura, smoked ocean trout, Smoked spanish mackerel | wasabi kizami | daikon | truffle ponzu, Spanner crab chawanmushi | aged pork dashi | foie gras, Saikyo glacier 51 toothfish | white walnuts | buerre blanc | nz diamond clams | black caviar , Appellation oyster | watermelon | native sea herbs, Western Australian marron | heirloom tomato salad | dashi vinaigrette, 7-day dry aged duck | beetroot | dry mushroom | lardo | duck jus, Mb9+ wagyu | turnip | water dropwort | black garlic tare, Guava sorbet | fermented strawberry | peckham pear | hibiscus | raspberry meringue, Petit four | daily chef’s selection