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Japanese Delivered Ramen Extra Noodles 4 | Garlic Chips 1.5 | Fresh Garlic 1 | Hot Red Chili Garlic 1.5 Umami Fried Rice 6.2
LUNCH MENU DAILY, 11:30AM - 3PM POKE BOWLS SERVED WITH WHITE OR BROWN RICE AND CHOICE OF MISO SOUP OR SMALL FIELD GREENS SALAD *Tuna, Salmon or Combination Avocado, cucumber, carrot, edamame, tomato, seaweed, sesame, scallion, house poke sauce 15.5 BENTO BOXES SERVED WITH CALIFORNIA ROLL, SHRIMP KAKIAGE, RICE, AND CHOICE OF MISO SOUP OR SMALL FIELD GREENS SALAD Chicken Teriyaki 16.2 | Salmon Teriyaki 17.2 | Tofu Steak15.2 SPECIAL LUNCHES SERVED WITH MISO SOUP OR SMALL FIELD GREENS SALAD *Sashimi Special 7 pieces of assorted sashimi and 2 pieces of Sashimi Cucumber Roll with kani and avocado 19.2 *Sushi Special 7 pieces of assorted sushi and 1 Tuna Roll or California Roll 19.2 *Roll Combo Tuna Roll, California Roll, Salmon Avocado Roll 17.2 Chicken Katsu Panko-crusted, Tonkatsu sauce 15.7 Mixed Tempura Shrimp, chicken and vegetables, Tsuyu sauce 16.7 Hot Chili-Garlic Shrimp Harusame noodles, carrot, squash 16.3 Unaju Broiled eel on rice 15.2 JAPANESE DELIVERED RAMEN EXTRA NOODLES 4 | GARLIC CHIPS 1.5 | FRESH GARLIC 1 | HOT RED CHILI GARLIC 1.5 UMAMI FRIED RICE 6.2 Ramen Soy pork broth (tonkotsu soy), ramen noodles, half of a soft boiled egg, naruto, green onions, sesame seeds and nori 14 Chashu Ramen Soy pork broth (tonkotsu soy), ramen noodles, six pieces of seared pork chashu, naruto, half of a soft boiled egg, green onions, baby spinach, sesame seeds and nori18 Spicy Chili Garlic Ramen Soy pork broth (tonkotsu soy), ramen noodles, three pieces of seared pork chashu, half of a soft boiled egg, naruto, green onions, garlic chips, hot red chili garlic, sesame seeds and nori 16 HELL’S KITCHEN 212.301.4440 BEVERAGE 859 9TH AVE - 212.301.4440 Pepsi, Diet Pepsi, Club Soda, Mist Twist, Ginger Ale, Iced Tea, Water 2.5 HARUSUSHI.COM HARUSUSHI.COM Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk FOLLOW US ON of foodborne illness, especially if you have allergies. -
Bites Cocktails
COCKTAILS カクテル WASAPP GIN ZING SHIBUYA SHAKEDOWN wasabi infused rye whiskey, coriander infused Roku gin, coriander infused tequila, sour green apple, topped with yuzu tonic, garnished yuzu cordial, lime and agave, dash of absinthe, soda, with kaffir lime leaf, grapefruit, garnished with togarashi and sesame seaweed garnish Thai pepper, lemongrass sansho pepper salt, coriander leaf 99 90 70 OMAKASE 750 In Japanese omakase means “I will leave it up to you”. A selection of dishes carefully chosen by our chef to give you the full CLAP dining experience. BITES 前菜 PADRON PEPPERS sweet honey miso sauce, sesame seeds GF, V 39 EDAMAME sea salt GF, VG 28 SPICY EDAMAME chilli, garlic, roasted nuts A, N, VG 30 EDAMAME TRUFFLE honey, shichimi GF, V 35 GRILLED UMAMI CHICKEN WINGS peruvian anticucho honey sauce 42 BLACK COD baby gem lettuce, foie gras, citrus miso, fried kadaifi 110 GRILLED LANGOUSTINE white goma truffle dressing SF 120 WASABI TORO CAVIAR SPOON spring onion, tosazu dressing, kizami wasabi, furikake 110 CRISPY RICE KING CRAB SALMON AVOCADO masago, spring onion SF masago, spring onion dried miso, yuzu juice, 82 42 coriander, shitake mushroom, olive oil GF, VG 35 CLAP CLOUD SALMON TUNA spicy miso, sesame seeds, spicy miso, sesame seeds, chives chives 39 45 - signature | A - alcohol | GF - gluten free | N - nuts | VG - vegan | V - vegetarian | SF - shellfish All prices in AED, inclusive on 5% VAT and subject to 7% authority fees. COLD STARTERS コールドスターター WAGYU BEEF TARTARE 165 capers, pickled cucumber, chives, truffle mayo, nori chips TUNA -
Appetizers Escargots
Appetizers Escargots - Garlic cream 10.95 Jumbo Pacific Prawn Cocktail 11.95 Dungeness Crab Cocktail 19.95 Soup & Salads New England Clam Chowder 8.95 Lunch Salad - Seasonal greens, with vinaigrette dressing 5.95 with bleu cheese dressing 6.75 Caesar a La John’s 12.95 Baby Spinach Salad 12.95 Smoked bacon, chopped egg, tossed in our famous creamy bleu cheese vinaigrette dressing Bay Shrimp Louis 16.95 Roquefort Salad, bay shrimp, avocado 16.95 Jack LaLanne’s Favorite Salad 18.95 Seasonal greens, crab, shrimp, avocado, mushrooms, tomato tossed in our famous creamy bleu cheese vinaigrette dressing Dungeness Crab Louis 26.95 Sandwiches - All Accompanied by French Fries - Broiled Deluxe Burger 14.95 California Club House 14.95 Sliced chicken, bacon, lettuce and tomato Broiled New York Steak 17.95 Pasta Linguine Constantine 12.95 Cream, grated nutmeg and romano cheese Ravioli Primavera 12.95 Stuffed with spinach and cheese in a marinara cream Maine Lobster Ravioli 14.95 Herbed tomato cream Fisherman’s Pasta 17.95 Linguine, salmon, snapper, shrimp, mushrooms surrounded by mussels & clams in basil cream Eggs & Omelettes - All Accompanied by Vegetables and Mashed Potatoes - Joe’s Special 15.95 Ground beef, mushrooms and spinach Egg Benedict 15.95 Hangtown Fry 15.95 Oysters and strips of smoked bacon Featured in Gourmet Magazine Oysters Wellington 16.95 Creamed spinach, smoked bacon, baked in puff pastry on a bed of sherry cream The Lamplighter 25.95 Filet of sole stuffed with Dungeness crab and shrimp baked in lemon butter sauce From the Broiler -
Vegan Lunch Box : 150 Amazing, Animal-Free Lunches Kids and Grown-Ups Will Love! / Jennifer Mccann
1600940729 text_rev.qxd 4/21/08 8:53 AM Page i PRAISE FOR VEGAN LUNCH BOX “Jennifer McCann’s cookbook makes vegan cooking accessible and fun. It’s informative but not stuffy, detailed yet concise, and the recipes are creative without being difficult. There are so many delicious, well put to- gether options here, it’s not only perfect for kids but for anyone who ever eats lunch!” —Isa Chandra Moskowitz, author of VEGANOMICON “Being a vegan kid just got a lot easier! The menus in Vegan LunchLunch BoxBox make it easy to plan a balanced and nutritious lunch for your kids (or your- self!). The variety alone makes it worth having.” —Erin Pavlina, author of RAISING VEGAN CHILDREN IN A NON-VEGAN WORLD “Destined to become a classic, this is the book vegan parents have been waiting for. And who knew? A vegan mom started a blog describing the lunches she made for her son for one school year, and it won the 2006 Bloggie Award for “Best Food Blog” (NOT “best VEGETARIAN food blog,” but “Best Food Blog,” period!). It inspired, delighted, and motivated not only vegan parents, but omnivores bored with their own lackluster lunches. This book will continue delighting with recipes that are as innovative, kid- pleasing, and healthful as they are delicious.” —Bryanna Clark Grogan, author of NONNA’S ITALIAN KITCHEN 1600940729 text_rev.qxd 4/21/08 8:53 AM Page ii This page intentionally left blank 1600940729 text_rev.qxd 4/21/08 8:53 AM Page iii Vegan Lunch Box 1600940729 text_rev.qxd 4/21/08 8:53 AM Page iv This page intentionally left blank 1600940729 text_rev.qxd 4/21/08 8:53 AM Page v Vegan Lunch Box 150 Amazing, Animal-Free Lunches Kids and Grown-Ups Will Love! Jennifer McCann A Member of the Perseus Books Group 1600940729 text_rev.qxd 4/21/08 8:53 AM Page vi Many of the designations used by manufacturers and sellers to distinguish their products are claimed as trademarks. -
Robata Sushi
NARA £75 per person APERITIVOS EDAMAME MAIZ CANCHA sea salt v lime spice v SMALL PLATES & ROBATA SUSHI CRISPY WAGYU TAQUITOS ASSORTED NIGIRI avocado and shichimi mayonnaise yellowtail, salmon, shrimp BOLINHOS DE BACALHAU NEO TOKYO cod, lime and shichimi togarashi spicy tuna, tempura crunch, lotus root, mayonnaise, aji amarillo, aji panca, spicy mayonnaise purple peruvian potato EZO HAMACHI KAMA soy-marinated salmon, asparagus, onion, lime, su-shoyu chives, sesame, tempura crunch, soy paper, wasabi mayonnaise RAW TO SHARE KANPACHI TIRADITO MOQUECA MISTA yuzu, black truffle oil, sea salt shrimp, squid, sea bass, mussels, clams, coconut milk, dendê oil, chimichurri rice TUNA SEVICHE pomegranate leche de tigre, COCONUT RICE v maiz morado, wasabi peas, basil chives PERUVIAN CORN v micro coriander DESSERT CHOCOLATE BANANA CAKE v maple butter, plantain chip, vanilla rum ice cream This is a sample menu and may change due to seasonal ingredients and availability. Please inform us should you have any specific food allergies or intolerances. The menu is designed as a sharing concept and dishes are served in no particular order. KYOTO £90 per person APERITIVOS EDAMAME MAIZ CANCHA sea salt v lime spice v SMALL PLATES & ROBATA SUSHI & RAW CRISPY WAGYU TAQUITOS ASSORTED NIGIRI avocado and shichimi mayonnaise yellowtail, salmon, shrimp BOLINHOS DE BACALHAU NEO TOKYO cod, lime and shichimi togarashi spicy tuna, tempura crunch, lotus root, mayonnaise, aji amarillo, aji panca, spicy mayonnaise purple peruvian potato EZO POUSSIN soy-marinated salmon, asparagus, teriyaki, japanese-style mayonnaise, onion, chives, sesame, tempura crunch, yuzu kosho soy paper, wasabi mayonnaise HAMACHI KAMA TUNA SEVICHE lime, su-shoyu pomegranate leche de tigre, maiz morado, wasabi peas, basil TO SHARE CHURRASCO RIO GRANDE ribeye, chorizo, wagyu picanha COCONUT RICE v chives PERUVIAN CORN v micro coriander DESSERT CHOCOLATE BANANA CAKE v maple butter, plantain chip, vanilla rum ice cream This is a sample menu and may change due to seasonal ingredients and availability. -
Recipes and Tips Shrimp and Egg Salad a Simple but Filling Salad That Is Quick and Easy to Prepare
Recipes and tips Shrimp and Egg Salad A simple but filling salad that is quick and easy to prepare. 2 servings 10minutes Ingredients Directions 1/2 head of Broccoli 1. Cut the broccoli into small florets. 3 Boiled eggs Heat water, add salt and boil broccoli. 2. Cut boiled egg into bite- size pieces. 6 Small boiled shrimp 3. Mix the broccoli, boiled egg, boiled Salt to taste shrimp together with KEWPIE KEWPIE Mayonnaise Mayonnaise. Baked Mushrooms with Mayonnaise Topped with aromatic garlic mayonnaise, these baked mushrooms make a great appetizer or party snack. 2 servings 15minutes Ingredients Directions 8 Mushrooms 1. Cut the stems off the mushrooms. 2 strips of Bacon 2. Cut bacon into 5 mm squares. Mix bacon with grated garlic and KEWPIE Minced Parsley (For garnish) Mayonnaise to make the filling. 1/2 tsp. grated Garlic 3. Put the filling into the mushroom and 3 tbsp. KEWPIE Mayonnaise place them on a lined oven safe tray. 4. Bake them at 240℃ for 8 minutes. 5. Sprinkle with minced parsley and serve. Japanese Egg Sandwiches This simple recipe requires no boiling. The egg filling is heated in the microwave and mixed with KEWPIE Mayonnaise. 2 servings 10minutes Ingredients Directions 4 slices of White Bread 1. Beat egg, add milk and salt and mix 3 Eggs well. 2. Heat in the microwave for 2 minutes 2 tbsp. Milk at 500W. Remove and mix lightly, then A pinch of Salt heat again for 1 minute. 2 tbsp. KEWPIE Mayonnaise 3. Allow to cool, add KEWPIE Mayonnaise and mix well. -
Issho at Home Method Guide
ISSHO AT HOME METHOD GUIDE Be sure to tag us in your creations @IsshoLDS www.issho-restaurant.com STARTERS A guide to preparing our Yakitori and Pot Sticky Asian Ribs. METHOD INGREDIENTS Look for the black labels for your ingredients. Yakitori 焼き鳥 Chicken Thigh もも Yakitori sauce 200g 1. Preheat the oven at 180°C. Sake 2. Grease an over safe cooling rack to avoid the chicken sticking on the grate. Then place the Mirin - sulphite skewers on top and cook for six minutes. Soy - sulphate 3. Put one tbsp of the Yakitori sauce in a small bowl, this will be used to brush onto the skewers Rice wine vinegar - sulphate (you do not want to cross contaminate). Sugar 4. After six minutes remove the skewers from the oven then brush the sauce on the meat on both sides. Then place the skewers back in the oven for a further 3-4 minutes until the sauce begins to caramelise. 5. Remove from the oven then serve with spring onion and sprinkle crispy fried onion on top. Pot Sticky Asian Ribs 甘辛スペアリブ Five spice 1. Preheat the oven at 180°C. Honey 2. Transfer the ribs onto a tray lined with baking parchment and bake for around 12 minutes. 3. Once cooked through take out the oven and season with shichimi, then serve (best served pipping hot) MAIN COURSE A guide to preparing Japanese Curry Roux, Miso Salmon, Myoga Shiso Rice and a Green Tea Matcha Dessert. INGREDIENTS METHOD Look for the black labels for your ingredients. Japanese Curry Roux カレールーの 1. -
Autumn Omakase a TASTING MENU from TATSU NISHINO of NISHINO
autumn omakase A TASTING MENU FROM TATSU NISHINO OF NISHINO By Tatsu Nishino, Hillel Cooperman Photographs by Peyman Oreizy First published in 2005 by tastingmenu.publishing Seattle, WA www.tastingmenu.com/publishing/ Copyright © 2005 All rights reserved. No part of this publication may be reproduced, stored in a retrieval system, or transmitted in any form or by any means, electronic, mechanical, photocopying, recording, or otherwise, without prior consent of the publisher. Photographs © tastingmenu and Peyman Oreizy Autumn Omakase By Tatsu Nishino, Hillel Cooperman, photographs by Peyman Oreizy The typeface family used throughout is Gill Sans designed by Eric Gill in 1929-30. TABLE OF CONTENTS Tatsu Nishino and Nishino by Hillel Cooperman Introduction by Tatsu Nishino Autumn Omakase 17 Oyster, Salmon, Scallop Appetizer 29 Kampachi Usuzukuri 39 Seared Foie Gras, Maguro, and Shiitake Mushroom with Red Wine Soy Reduction 53 Matsutake Dobinmushi 63 Dungeness Crab, Friseé, Arugula, and Fuyu Persimmon Salad with Sesame Vinaigrette 73 Hirame Tempura Stuffed with Uni, Truffle, and Shiso 85 Hamachi with Balsamic Teriyaki 95 Toro Sushi, Three Ways 107 Plum Wine Fruit Gratin The Making of Autumn Omakase Who Did What Invitation TATSU NISHINO AND NISHINO In the United States, ethnic cuisines generally fit into convenient and simplistic categories. Mexican food is one monolithic cuisine, as is Chinese, Italian, and of course Japanese. Every Japanese restaurant serves miso soup, various tempura items, teriyaki, sushi, etc. The fact that Japanese cuisine is multi-faceted (as are most cuisines) and quite diverse doesn’t generally come through to the public—the American homogenization machine reduces an entire culture’s culinary contributions to a simple formula that can fit on one menu. -
Bulk Numerical Codes
BBulkulk DepartmentDepartment CCodesodes BBEANSEANS GGRAINSRAINS Adzuki Beans, Organic 1200 Barley, Pearled, Organic 1300 Fava Beans 1201 Buckwheat, Raw, Organic 1302 Black Beans 1202 Buckwheat, Kasha, Organic 1303 Black Beans, Organic 1203 Polenta, Organic 1304 Black Eyed Peas, Organic 1204 Couscous, Organic 1306 Red Chili Beans, Organic 1205 Couscous, Whole Wheat, Organic 1307 Farro, Pearled 1308 Garbanzo Beans, Organic 1206 KAMUT ® Khorasan Wheat, Organic 1309 Lima Beans, Large 1207 Millet, Organic 1311 Great Northern Beans, Organic 1208 Popcorn, Yellow, Organic 1313 Lentils, Pardina 1210 Quinoa, Organic 1314 Mung Beans, Split, Organic 1211 Quinoa, Organic Red, Non-GMO 1315 Lentils, French Green, Organic 1212 Popcorn, White, Organic 1317 Lentils, Green, Organic 1213 Rye, Organic 1329 Lentils, Red, Organic 1214 Spelt, Organic 1330 Lentils, Black Beluga 1215 Wheat, Hard Red, Organic 1331 Lima Beans, Organic 1216 Wheat, Soft White, Organic 1332 Mung Beans, Organic 1217 Wheat, Hard White, Organic 1333 Navy Beans, Organic 1218 Wheat, Bulgar, Organic, Non-GMO 1334 Split Peas, Green, Organic 1219 Corn, Whole Yellow, Organic 1337 Popcorn, Multicolor, Organic 1338 Split Peas, Green 1220 Oats, Raw, Organic 1340 Split Peas, Yellow, Organic 1221 Oats, Steel Cut, Organic 1341 Pinto Beans, Organic 1222 Couscous, Israeli 1342 Pinto Beans 1223 Lentils, Harvest Gold, Organic 1224 RRICEICE Soy Beans, Organic 1225 Arborio, Organic 1250 13 Bean Soup Mix 1226 Brown Basmati, Non-GMO 1251 Kidney Beans, Dark, Organic 1227 Brown Basmati, Organic 1252 Cannelini -
Simply Cooked LEMON CAPER • TAMARIND BROWN BUTTER HEARTS of PALM CRAB CAKE 21 JICAMA-MANGO SLAW, PIPIAN SAUCE (V)
Raw Bar COLD SEAFOOD TOWERS* SMALL 99 / LARGE 159 TORO TARTARE 39 CHEF’S SELECTION OF LOBSTER, KING CRAB, SHRIMP CAVIAR, WASABI, SOY OYSTERS, CLAMS, MUSSELS, CEVICHE (GF) SPINACH ARTICHOKE SALAD 23 CRISPY SHITAKE, DRY RED MISO, CRISPY LEEK, T OYSTER SHOOTERS 12/30 (1PC/3PCS) RUFFLE-YUZU VINAIGRETTE, PARMESAN TEQUILA CUCUMBER OR SPICY BLOODY MARY ROASTED BEETS 16 OYSTERS MP 1/2 DZ OR DOZEN TRI-COLORED BEETS, GOAT CHEESE FOAM, CANDIED WALNUTS, ARUGULA SALAD ASK SERVER FOR DAILY SELECTION (GF) (GF, VEGAN UPON REQUEST) JUMBO SHRIMP 24/3PCS (GF) BABY GEM CAESAR SALAD 21 SUGAR SNAP PEAS, ASPARAGUS, AVOCADO, SUNFLOWER SEEDS, LEMON PARMESAN VINAIGRETTE (VEGAN UPON REQUEST) TRUFFLE SASHIMI 35 TARTARE TRIO 33 TUNA, HAMACHI, CHILI PONZU Signature cold SALMON, HAMACHI, TUNA, TOBIKO CAVIAR, BLACK TRUFFLE PURÉE WASABI CREME FRAICHE A5 MIYAZAKI WAYGU BEEF TARTARE 28 SESAME SEARED KING SALMON 25 SALMON BELLY CARPACCIO 27 TRUFFLE PONZU, CAVIAR, SUSHI RICE ALASKAN KING SALMON, YUZU SOY, HOT SESAME OLIVE OIL WATERCRESS, SWEET & SOUR ONION, YUZU CUCUMBER WRAP (DF) TOASTED SESAME SEEDS, GINGER, CHIVES MRC ROLL 21 ROLLed VEGETABLE KING ROLL 17 SEARED TUNA, SHRIMP, AVOCADO KING OYSTER MUSHROOM, CASHEW, SPICY MISO PONZU BROWN BUTTER CATCH ROLL 21 (ADDITIONAL VEGAN VARIATIONS UPON REQUEST) CRAB, SALMON, MISO-HONEY HELLFIRE ROLL 21 LOBSTER AVOCADO ROLL 24 SPICY TUNA TWO-WAYS, PEAR, BALSAMIC BROWN RICE OR CUCUMBER WRAP AVAILABLE UPON REQUEST KING CRAB, CUCUMBER, MANGO SALSA Hand Roll Cut Roll Nigiri Sashimi EEL AVOCADO 14 // 16 YELLOWTAIL AVOCADO* 11 // 14 FLUKE -
Takeout Menu
rice dishes rice balls sandwich ALL SANDO COMES WITH AONORI FRIES ONIGIRI "RICE BALL" GYU DON $14 $3 each or two for $5 TOKYO PHILLY SANDO $13 thinley sliced beef simmered in sweet soy with onion, green peas and soy, onsen egg, please pick flavor below Thinly sliced soy marinated beef with onion, pickled ginger over rice albacore tuna mayo swiss and cheddar cheese with aonori fries. house shio koji smoked salmon mentai mayo VEGETABLE ume shiso (v) SABA SANDO $13 TEN DON $11 Grilled Saba (mackerel), lacto fermented cumin vegetable tempura over rice, sweet soy $5 each or two for $9 cabbage, green curry aioli, pickled red onion, aonori fries Tenmusu TEN DON $13 riceball with shrimp tempura, seaweed sweet soy shrimp tempura, vegetable tempura, over KATSU SANDO $12.50 rice, sweet soy Spam musubi deep fried pork katsu, cabbage, katsu sauce, House made spam, ramen furikake, sesame karashi kewpie with aonori fries. KATSU DON $14 Fried Pork Katsu on top of rice with egg, osouzai "snacks" onion, dashi, soy, nori and ginger. TSUKEMONO $6.5 hot soba "dipping style" selection of house made pickled vegetables JAPANESE VEGETABLE PLEASE ENJOY WITHIN 30 MIN AFTER RECEIVED CURRY $10 GARLIC BUTTER EDAMAME $5 potato, celery, carrots, onion, side of rice sauteed edamame with butter, parsley, garlic, GARLIC MUSHROOM SOBA $19 add pork katsu for +4, beef +2 black pepper, chili flake *contains shrimp dipping style hot soba, matsutake, enoki, champignon, crimini, shitake mushrooms, garlic, shitake konbu broth BROCCOLI KARASHIAE $5 Broccoli marinated with karashi mustard, dashi, fried & tempura sesame and light soy JAPANESE BEEF CURRY SOBA $18 dipping style hot soba, Japanese curry, assorted ADDICTIVE BAMBOO $5 vegetables, bonito broth *contains shrimp BLISTERED SHISHITO $7 add pork katsu +$4 Bamboo shoots marinated in our house made chili fried shishito peppers with yuzu kosho aioli oil with green onion, garlic, sesame and *peanuts. -
FOOD MENU Thegroper.Com.Au CHEF's SPECIALS Thegroper.Com.Au STARTERS
OFF THE HOOK AND ONTO YOUR PLATE The Groper and His Wife has been operating for over 20 years in City Beach and in 2018 expanded to our second location in Claremont. We are known for having the best fish, seafood, chips and salads in WA. We have won multi- ple awards including; Best Fish and Chips in WA, Perth’s Best Fish and Chips, and we were runner up in the Best Fish and Chips in Australia. At The Groper and His Wife we pride ourselves on the quality of our seafood. Long standing relationships with our suppliers ensures that what is landing on your plate is seasonal and fresh. We care about delivering fish and chips as it should be; simple, healthy, fast and delicious. So whether it is classic fish and chips or one of our fresh takes on a seafood dish, you are guaranteed a delicious meal that will satisfy the whole family. FOOD MENU thegroper.com.au CHEF'S SPECIALS thegroper.com.au STARTERS Australian Fresh Oyster (each) $4 mignonette sauce (min order 4 pcs) Toasted Turkish Bread $6 garlic infused butter Grilled Squid (8 pcs) $15 glass noodles, namjim sauce Thai Fish Cakes (5 pcs) $12 side salad and sweet chilli sauce Fish Tacos $14 coleslaw, corn, spicy mayo Italian Squid $15 in marinara sauce, baguette Seafood Chowder with Baguette $15 Salt Pepper Squid (8 pcs) $13 wasabi mayo Bruschetta Garlic Chilli Prawns (4 pcs) $14 housemade marinated garlic chilli prawns, guacamole, salsa verde Greek Mezethe $15 marinated octopus with Greek salad, pita, tzatziki Soft Shell Crab with Papaya Salad $13 Thai sauce, topped with cashew nut Prawn