Lunch

Dietary Legend

All meals marked "vo" can be prepared vegetarian on request.

All meals marked "vgo" can be prepared as vegan on request.

All meals marked "gfo" can be prepared gluten-free on request.

Please inform your attendant when placing your order as changes to the dish may be required.

All meals marked "(C)" are cold dishes.

All meals marked "(H)" are hot dishes.

Chicken Kara-age crispy fried pieces of soy, ginger and garlic marinated chicken thigh, drizzled with teriyaki mayonnaise, shallots, toasted sesame (GF) 30

Tofu Steak garlic butter fried Japanese mushrooms, finished with teriyaki sauce, chives (GF/VG) 24

Wagyu Beef Tataki MBS 7+ Wagyu Striploin, lightly seared and thinly sliced, sansho pepper ponzu sauce, daikon, chives, pickled chilli (GF) 38

Nagisa Pork Gyoza our signature pork mince, cabbage and shiitake mushroom dumplings, steamed and pan fried until crisp with a chilli and ginger ponzu sauce, sliced shallots and toasted sesame seeds 24

Hiramasa Kingfish Carpaccio thinly sliced sashimi kingfish, ginger wasabi dressing, red peppercorn, chives, mustard micro greens (GF) 28

Sashimi Fish Selection 8pc/16pc chefs selection of our freshest sashimi grade fish, wasabi, pickled ginger(GF) 28/52

Yellowfin Tuna Tataki pepper crusted and lightly seared, sliced thinly with a white balsamic vinegar ponzu, yuzu guacamole, pickled eschalot, chilli wakame oil(GF) 34

Sashimi Tartare diced sashimi fish with a rich ginger and red miso dressing, pickled red radish, Yarra Valley salmon caviar, shiso, umami dusted rice crisps (GF) 34

Spicy Tuna diced yellowfin tuna sashimi mixed with a sesame chilli paste, kimchi yoghurt, mizuna oil, pickled eschalot, chive and cucumber relish, toasted nori 30

Atlantic Salmon Crudo slices of Tasmanian salmon dressed with a yuzu wasabi vinaigrette, chive oil, Japanese pickles, fresh greens and umekyu (pickled Japanese plum paste)(GF) 28

Agedashi Tofu fried firm tofu in a ginger soy dashi broth, sliced shallots, shredded nori, dried and shaved bonito flakes (GF/VG) 22

Eggplant Dengaku bite size pieces of Japanese eggplant topped with white miso and garlic sauce, shallots, toasted sesame (GF/VG) 22

Miso Roast Pumpkin garlic, miso and maple syrup sauce, soy and wasabi toasted pumpkin seeds, pickled eschalots, micro greens (GF/VG) 20

Shiokoji Smashed Cucumber whole cucumber pickled in fermented rice and white miso, savoury dashi cream, Sencha tea and chilli oil, shredded nori and toasted sesame (GF/VG) 16

Japanese Potato Salad smashed chat potatos, salted cucumber, boiled egg, carrot, wholegrain mustard mayonnaise, curry togorashi powder, shallots (GF/V) 14

King Brown Mushroom Tartare lightly sauteed and mixed with soy pickled shiitake, ginger miso sauce, truffle oil, vegan sun dried tomato and miso ‘egg yolk’, fried enoki mushrooms (GF/VG) 26

Lunch

Dinner

Banquets at Nagisa

Sides

Desserts

Japanese Craft Beer

Wine

Beer

Drinks

Cocktails

Sake