Cocotte Dining

Starter

• Burleigh BakerAUD 4.00

  Organic Natural Leaven Sourdough Bread, Miso butter

• Triple Cooked ChipsAUD 7.50

  with Yuzu Mayo

• EdamameAUD 7.50

  steamed Young Soy Beans

Entree

• Sashimi

  Sashimi Tasmanian Salmon, Daikon salad, Wasabi and our Original Soy sauce

  • 10 PiecesAUD 22.90

• Sashimi 3 WayAUD 26.90

  Tasmanian Salmon – Normal Sashimi, Ceviche, Tataki

• Seared Hokkaido ScallopsAUD 24.90

  Fennel Puree, Pancetta, Burnt Tosazu butter

• Sake & Shio-Koji Marinated QuailAUD 21.90

  Crispy KARAAGE style, Nashi pear salad, Coriander & Yuzu Kosho sauce

• Grilled Octopus + ChorizoAUD 22.90

  Heirloom cherry tomatoes, Orange Sake sherry sauce

• Bacalhau BallsAUD 17.90

  Portuguese crumbed salted snapper potato balls – Yuzu mayo

• Tempura VegetablesAUD 16.90

  Matcha salt, Shojin vegetarian dipping sauce

• Nasu DengakuAUD 14.90

  Japanese style grilled Eggplant with Miso, Shaved Parmesan

Main

• Beef Tenderloin 200g SteakAUD 45.90

  Creamed Potato, sautéed Green, Baby Carrot, Red wine soy jus, Wasabi snow

• Wild Caught BarramundiAUD 38.90

  Pan-roasted fillet, Sweet Corn and Edamame rocks, Lemongrass + Cauliflower Puree, Seaweed Lime butter sauce

• Special Confit Pork Cheek + MusselsAUD 38.90

  Celeriac + Jamon Iberico Remoulade, Kipfler potato, Sugar snap peas, Sake steamed Mussel jus

• GanmodokiAUD 35.90

  Japanese Tofu Dumpling Baby vegetables, Snow peas, Kohlrabi Shojin Dashi – Japanese vegetarian broth, SU-MISO -Mustard Miso with Rice vinegar

Dessert

• House Made Karin-Shu

  3 year aged (Quince sweet wine)

  • 45mlAUD 7.90

• Belgian Dark Chocolate SouffléAUD 16.90

  House made vanilla ice cream (takes minimum 25min)

• Yokan + MousseAUD 15.90

  AZUKI red bean slice + Mango Mousse, Coconut foam, Spiced Rum syrup

• Frangelico AffogatoAUD 15.90

  Espresso, hazelnut liqueur, House made vanilla ice cream

Degustation

Available entire table only

5 Course Degustation

$85, +$49 for 5 course wines (Pairing wines (100ml each and 45ml for dessert wine))

First Course

• Grilled Octopus + Chorizo

  Heirloom cherry tomatoes, Orange Sake sherry sauce. Wine Pairing: Kangarilla Road "The Monty" Rose - McLaren Vale, SA

Second Course

• Sake & Shio-Koji Marinated Quail

  Crispy KARAAGE style, Nashi pear salad, Coriander & Yuzu Kosho sauce. Wine Pairing: Rising Pinot Noir – Yarra Valley, VIC

Third Course

• Wild Barramundi

  Pan-roasted fillet, Sweet Corn and Edamame rocks, Lemongrass + Cauliflower Puree, Seaweed + Lime butter sauce. Wine Pairing: Catalina Sounds Pinot Gris – Marlborough, NZ

Fourth Course

• Beef Tenderloin 200g Steak

  Creamed Potato, sautéed Green, Baby Carrot, Red wine soy jus, Wasabi snow. Wine Pairing: Thorn-Clarke Shotfire Shiraz – Barossa Valley, SA

Fifth Course

• Yokan + Mousse

  AZUKI red bean slice + Mango Mousse, Coconut foam, Spiced Rum syrup. Wine Pairing: Choya Uji Green Tea Umeshu

7 Course Degustation

$115, +$68 for 7 course wines (Pairing wines (100ml each and 45ml for dessert wine))

First Course

• Seared Hokkaido Scallops

  Fennel puree, Pancetta, Burnt Tosazu butter. Add Foie Gras +$13. Wine Pairing: Rieslingfreak No3 – Clare Valley, SA

Second Course

• Grilled Octopus + Chorizo

  Heirloom cherry tomatoes, Orange Sake sherry sauce. Wine Pairing: Kangarilla Road "The Monty" Rose - McLaren Vale, SA

Third Course

• Sake & Shio-Koji Marinated Quail

  Crispy KARAAGE style, Nashi pear salad, Coriander & Yuzu Kosho sauce. Wine Pairing: Rising Pinot Noir – Yarra Valley, VIC

Fourth Course

• Wild Barramundi

  Pan-roasted fillet, Sweet Corn and Edamame rocks, Lemongrass + Cauliflower Puree, Seaweed + Lime butter sauce. Wine Pairing: Catalina Sounds Pinot Gris – Marlborough, NZ

Fifth Course

• Scampi + Foie Gras

  Seared Scampi from WA, sauteed Foie Gras, Yuzu jam, Yuzu Miso Burre Blanc. Wine Pairing: Montsablé Chardonnay IGP - Vin de Pays d'Oc, France

Sixth Course

• Beef Tenderloin 200g Steak

  Creamed Potato, sautéed Green, Baby Carrot, Red wine soy jus, Wasabi snow. Wine Pairing: Thorn-Clarke Shotfire Shiraz – Barossa Valley, SA

Seventh Course

• Yokan + Mousse

  AZUKI red bean slice + Mango Mousse, Coconut foam, Spiced Rum syrup. Wine Pairing: Choya Uji Green Tea Umeshu

Mini Degustation Lunch

Available Lunch time only. 4 Course Degustation $59. Pairing wines (100ml each and 45ml for dessert wine) +$39

First Course

• Grilled Octopus + Chorizo

  Heirloom cherry tomatoes, Orange Sake sherry sauce. Wine Pairing: Kangarilla Road "The Monty" Rose - McLaren Vale, SA

Second Course

• Sake & Shio-Koji Marinated Quail

  Crispy KARAAGE style, Nashi pear salad, Coriander & Yuzu Kosho sauce. Wine Pairing: Rising Pinot Noir – Yarra Valley, VIC

Third Course

• Wild Barramundi

  Grilled fillet, Sweet Corn and Edamame rocks, Lemongrass + Cauliflower Puree, Seaweed + Lime butter sauce. Wine Pairing: Catalina Sounds Pinot Gris – Marlborough, NZ

Fourth Course

• Yokan + Mousse

  AZUKI red bean slice + Mango Mousse, Coconut foam, Spiced Rum syrup. Wine Pairing: Choya Uji Green Tea Umeshu