SONO TO GO TAKE AWAY SONO TO GO IS AVAILABLE TUESDAY-SUNDAY EVENINGS.

ORDERS CAN BE PLACED FROM 4:30PM AND COLLECTION IS FROM 5PM.

TO ORDER, PLEASE CALL 3268 6655

NO CASH PAYMENT AVAILABLE MENU IS SUBJECT TO CHANGE S A PLATTERS S H Platter I Small 12 pieces 34 M Large 24 pieces 58 I

& Nigiri (Raw) Platter

Small 9 pieces 33 S Large 14 pieces 51 U S Aburi (Seared) Sushi Platter H Small 5 pieces 30 I Large 10 pieces 56

LARGE SASHIMI PLATTER SMALL ABURI SUSHI PLATTER À LA CARTE SASHIMI & SUSHI S A Nigiri Sushi Aburi Sushi Sashimi S (Raw) (Seared) 5 pieces H 2 pieces 2 pieces I Tasmanian M 19 9 Salmon I

Tasmanian & 22 10 11 Salmon Belly S U Queensland Tuna 22 11 S H Japanese Tuna 41 20 21 I Belly

Japanese Buri 22 12 Kingfish

Japanese Buri 26 13 14 Kingfish Belly

Hokkaido Scallops 24 12 13

JAPANESE TUNA BELLY ABURI SUSHI LARGE SUSHI ROLLS S - Six pieces per serve U S Salmon Roll 16 H Tempura salmon and I Spicy Tuna Roll 17 Fresh tuna, avocado, cucumber, home-made chili sauce and

Scallop Tempura Roll 18 Hokkaido scallop tempura, flying fish roe, cucumber, shiso leaf, mayonnaise, and dried seaweed flakes

Aburi Salmon Roll 23 Pickled radish, blue swimmer crab meat and avocado wrapped with seared salmon, topped with salmon roe

SCALLOP TEMPURA ROLL ABURI SALMON ROLL SMALL SUSHI ROLLS S –– Six pieces per serve U S Cucumber 8 H Avocado 9 I TAS Salmon 9 QLD Tuna - raw 10 QLD Tuna - cooked 10 TAS Salmon and Avocado 11 QLD Tuna and Avocado - raw 11 QLD Tuna and Avocado - cooked 11

CUCUMBER SMALL ROLLS Edamame 8 S Fresh baby soybeans boiled and sprinkled with salt T A Agedashi 13 R Crispy deep-fried locally made Japanese tofu, topped T with crispy rice pebbles and served with a bonito broth E R 13 S Two grilled chicken skewers marinated in a yakitori sauce

Kani Cream Korokke 16 Deep-fried filled with cream and crab meat

KANI CREAM KOROKKE Gyoza 17 E Pan-fried Japanese pork dumplings served with dipping sauce N T Chicken 18 R Japanese style deep-fried chicken with , chili tomato and E garlic mayonnaise dipping sauces E S Buta 21 120g pork belly slow-simmered twice and served with a sweet

Avocado Yaki Grilled topped with avocado and creamy mayonnaise Scallops (2 pieces) 14 Prawn (1 piece) 17

PRAWN AVOCADO YAKI Satsuma Imo Age 12 M Home-made Japanese style sweet chips. Served with A mayonnaise I N 29 S Grain fed pork loin cutlet, crumbed and deep fried to a golden brown colour, served with Japanese

Chicken 33 Grilled 300g chicken Maryland with teriyaki sauce, served with king oyster mushrooms

Sono Style Braised Beef 36 Slow cooked for 6 hours and simmered over a combination of Japanese , soy sauce, and brandy. Finished with and fresh cream

Salmon Teriyaki 37 Pan seared, oven finished 200g Tasmanian Atlantic salmon with teriyaki sauce, served with mashed potato and green vegetables

SALMON TERIYAKI Kingfish Cheek Shioyaki 31 M Freshly cut kingfish, slow grilled with salt in a traditional A style I N Unagi Kabayaki 35 S Whole grilled eel with sweet soy sauce

Black Cod Saikyo Yaki 41 A Sono all-time favourite dish. Grilled black cod, pre-marinated for 48 hours in a traditional saikyo sauce

Wagyu Steak Striploin MB8 180G 62 Sono’s all-time signature dish - Southern Queensland Kobe Cuisine Wagyu beef, served with seasonal vegetables. Served with garlic soy jus, teriyaki sauce and ponzu sauce

WAGYU STEAK STRIPLOIN N Japanese hot pots are a traditional shared meal experience, suited A B for a harmonious dining experience for both family and friends. E Minimum order of two serves M O Wagyu 58 per serve N Thinly sliced wagyu beef and fresh vegetables, cooked in traditional O sweet soy sukiyaki sauce. Served with rice and

Kani Tonyu Nabe 65 per serve Alaskan king crab with Asian mushrooms and seasonal vegetables. Cooked in soy milk and seafood stock then combined with rice, shredded seaweed, chopped shallots and egg to create (rice soup)

WAGYU SUKIYAKI KANI TONYU NABE Steamed Rice 4 S High grade I D White Miso Soup 4.5 E Traditional miso soup made with bonito stock and S white miso paste with wakame seaweed, tofu and shallots B Please note the following beverages are at a discounted rate to our E V usual dine in menu E R Japanese Beer A Suntory Master’s Dream Premium Malt’s Lager 11 each / 4 pack 38 G E S Sake Junmai Ginjo Denshin Yuki 720ml 79

Lightly dry and lovely with a muted fragrance

Junmai Ginjo Asabiraki Nanburyu Kanzukuri 720ml 85 Semi Dry with a medium palate

Junmai Kenbishi Mizuho 720ml 88 Dry, medium-full body with flavours of nuts, honey and malt

Riesling 2009 Mitchell McNicol Clare Valley SA 58

Sauvignon Blanc 2018 Mt Difficulty Bannockburn Central Otago NZ 36

Chardonnay 2018 Wirra Wirra 12th Man Single Vineyard Adelaide Hills SA 33

2018 Giant Steps Applejack Vineyard (Chablis Style) Yarra Valley VIC 55

2018 Tolpuddle Coal River TAS 85 B Pinot Gris / Grigio E V 2018 Man O’War ‘Exiled’ (Off Dry) Waineke NZ 35 E 2018 Primo Estate Joseph d’Elena Pinot Grigio McLaren Vale SA 39 R A G Rose E 2018 Nick Spencer Gundagai NSW 35 S

Pinot Noir 2016 Grasshopper Rock Earnscleugh Vineyard Central Otago NZ 42

2018 Giant Steps Wombat Creek Yarra Valley VIC 65

2018 Yabby Lake Single Vineyard Mornington Peninsula VIC 66

Shiraz 2016 Occam’s Razor Heathcote VIC 60 2016 S+S Balhannah Vineyard SA 95

Cabernet Sauvignon/ Cabernet Blends 2016 Jim Barry Single Vineyard Eastern Ranges Cabernet Malbec Clare Valley SA 42 2015 Hickinbotham Clarendon Vineyard Trueman McLaren Vale SA 78