O Oborozuki Circular Quay Reserve

Menu

Seasonal Japanese-French dining.

Our menu follows the season through precise snacks, composed first courses, signature mains, dessert, raw bar selections, and pre-theatre pacing.

Course menus

Three Course Menu

First course, main, and dessert.

$180

Four Course Menu

First course, second course, main, and dessert.

$220

Pre-theatre

Pre-Theatre Two Course

Entree and dessert, served with three snacks.

$150

Pre-Theatre Three Course

Entree, main, and dessert, served with three snacks.

$180

First course

Kingfish

Sunrise lime, purple daikon, apple, whipped roe, mitsuba, tonburi.

Beef Tartare

Pomme paillasson, smoked unagi, beetroot, tamari soy, red chili oil.

Second course

Takikomi Rice

Hijiki, ratatouille, abalone butter, sea urchin, wakame broth.

Main course

Glacier 51 Toothfish

Sake kasu, asparagus, mussel, miso, leek, bergamot, vermouth beurre blanc.

Maremma Duck

Turnip fondant, amazake, fig, black garlic, spiced shiso seed.

A5 Miyazaki Wagyu Striploin

Served with shishito and anchovy paste, kale ohitashi, celeriac mustard, tarragon jus.

$100 supplement

Dessert

Banana Chokoreto

Manjari cremeux, baked banana, hazelnut Joconde, miso caramel ice cream.

Purin

White strawberry, feuilletine, strawberry cream, meringue, elderflower sorbet.

Raw bar

Sydney Rock Oysters

Served with shiso mignonette.