Japanese Tapas “IZAKAYA” style —the best way to enjoy these is to order several and share them around the table— G Ora King salmon & Leigh line caught snapper, New Style sashimi $24/6pcs G Octopus sashimi ceviche, Coromandel ‘Wakame’ Seaweed, ‘Myoga’ ginger $24 Mangarara Angus beef ‘Tataki’ with Nashi pear & celery salad, Ponzu vinegar $25/5pcs $42/10pcs G Traditional Sashimi of market fish, house blended Wasabi 3 varieties $26/6pcs 5 varieties inc. Scampi $48/10pcs 10 varieties inc. Scampi $76/20pcs G Assorted Nigiri sushi, house blended Wasabi, Manuka Honey Gari ginger pickle $39/6pcs $52/8pcs $72/11pcs G 100% farm raised Bluefin Tuna & Smoked Daikon Pickles Finger Roll Sushi $22/6pcs G V Avocado & Smoked Daikon Pickles Finger Roll Sushi $16/6pcs G. Ora King Salmon and Avocado Roll Sushi $18/4pcs ‘Chirashi-zushi’ Chef’s selection seafood sashimi donburi $45 G = can be prepared low in gluten on request V= can be prepared as Vegetarian or Vegan on request Please inform your service staff before ordering if you have any dietary restrictions. If it is an allergy, please let us know clearly so that we can talk to you about our allergy policy. Japanese Tapas “IZAKAYA” style —the best way to enjoy these is to order several and share them around the table— ‘Otsumami’, selection of 9 little Snacks from the Chefs $55 ‘Chawanmushi’ Steamed-egg, with Blue Paua, ‘Kimo’ sauce, ‘Soba’ Buck wheat $22 G V Agedashi tofu and ‘Ganmo’ minced vegetable ball, cocoro’s house ‘Dashi’ broth $15 Australian Jumbo Wild King Prawn filo tempura bites $22 G Seafood Tempura of Paradise prawn, Hokkaido scallop, market fish & oyster $29 ‘Kara-age’ Fried free range chicken, housemade pickles, ‘Nanban Mayo’ $22 G ‘Teriyaki’ free range chicken thigh, ‘Yakinasu’ eggplant, House made ‘Karashi’ tartar $25 GV Salad of seasonal greens, seaweed & vegetable tempura, sesame miso dressing, yuzu $24 G V ‘Chamame’ premium grade edamame bean with Matcha flavored Marlborough sea salt $8 G = can be prepared low in gluten on request V= can be prepared as Vegetarian or Vegan on request Please inform your service staff before ordering if you have any dietary restrictions. If it is an allergy, please let us know clearly so that we can talk to you about our allergy policy. Japanese Tapas “IZAKAYA” style —the best way to enjoy these is to order several and share them around the table— ‘Inaniwa’ Handmade Udon with Cloudy Bay clams, Shiitake mushroom, ‘Sansai’ $38 G ‘Kama-yaki’ Grilled farm raised Ruakaka ‘Hiramasa’ Kingfish wing $32 Grilled sweet Saikyo Miso marinated White warehou ‘Saikyo-yaki’ $35 Cocoro style seafood Gratin Crystal Bay Prawn, Scallop, Market fish & Oyster, spinach $30 G Te Mana Lamb French Racks, courgette, Asian Cabbage, Balsamic miso sauce, ‘Sansho’ $45 G ‘Tobanyaki’ Mangarara dry aged Angus beef eye fillet Steak on earthenware plate $39 Grilled New Zealand Half Crayfish Gratin with Spicy Moromiso $95 G V Premium grade short grain white Rice from Saga Prefecture, Japan $6 G V Organic Miso soup, with cocoro’s house ‘Dashi’ broth $6 V ‘Zaru soba’ chilled buckwheat Noodles, cocoro’s house ‘Dashi’ broth $14 V Udon Noodles, cocoro’s house ‘Dashi’ broth $14 G = can be prepared low in gluten on request V= can be prepared as Vegetarian or Vegan on request Please inform your service staff before ordering if you have any dietary restrictions. If it is an allergy, please let us know clearly so that we can talk to you about our allergy policy. COCORO Prix Fixe Course Consists of amuse-bouche, your choice of appetizer, main dish and dessert. Designed to be enjoyed by everyone at the table. Cannot cater to any dietary restrictions beside vegetarian or vegan. Last order for this course is 8:30pm $90 pp +++ add premium short grain rice and/or organic miso soup for $3 each +++ ***************************************AMUSE お通し*************************************** Three welcome snacks from our kitchen ***********************************APPETIZERS 前菜*********************************** Daily special entrée dish Check with wait staff for what is on offer or 3 varieties (6 pieces) of market seafood Sashimi +++ upgrade to 5 varieties (10 pieces) including Scampi for an extra $24 +++ or Mangarara Angus beef ‘Tataki’ 5 pieces with Nashi pear & celery salad, ‘Ponzu’ vinegar or ‘Karaage’ Fried free range chicken, ‘Nanban mayo’ or Seasonal vegetables Tempura salad, Sesame Miso dressing ***********************************MAIN DISHES 食事*********************************** Daily special main dish Check with wait staff for what is on offer or Chef’s selection of Nigiri Sushi 6 pieces +++ upgrade to 8 pieces of sushi for an extra $14 +++ or Grilled sweet Saikyo Miso marinated White warehou ‘Saikyo-yaki’ or Aged Angus beef eye fillet ‘Tobanyaki’ served on earthenware hotplate or A5 Kagoshima ‘Kuroge Wagyu’ Steak +++ upgrade to wagyu for an extra $125 +++ or Charcoal finished ‘A t s u a g e ’ To f u S t e a k 別腹 ************************************** DESSERT ************************************** ‘Yuzu’ & organic miso Crèam Brulee, Soy sauce ice cream, ‘Sansho’ biscote or Ume plum, Shiso, New Zealand berries ‘Kakigori’ granita or Matcha green tea Ice cream -- 4 glasses Wine & Sake Pairing $50 -- .