News
Follow menu movements, event-led dining, award recognition, lunch service, and special-occasion updates from Oborozuki.
Oborozuki's wine and sake program has been recognised for breadth, pairing detail, and by-the-glass depth.
Oborozuki has been awarded a Three Glass Rating in the Australian Wine List of the Year Awards and recognised in The Coravin Guide to Best Wine-By-The-Glass Venues.
The list brings together French producers, Australian labels, sake, teas, and digestifs selected to complement the restaurant's Japanese-French cooking.
A two- or three-course French-Japanese menu is available for guests dining before a show.
The pre-theatre menu is available Tuesday to Thursday evenings for guests who want a composed dinner before heading to the Opera House or another city performance.
Two courses are $150 per person and three courses are $180 per person, each served with three snacks.
Kingfish, Beef Tartare, and Almond Frangipane Tart are part of Oborozuki's autumn menu movement.
The menu is moving into autumn with layered, textural dishes that keep the kitchen's Japanese-French detail at the centre.
Current seasonal highlights include Kingfish with kohlrabi, tsukudani and brown butter, Beef Tartare with bonito cream, tamari and parsnip, and Almond Frangipane Tart with nashi pear and chamomile anglaise.