La Boheme Act 2 Dry Pinot Rose 2017, Yarra Valley, Australia $50.00
Strawberry aromas blaze from the glass. Apple, rosewater and strawberry flavours drive through the palate in fine, dry style. This spends time in old oak, albeit briefly, though there are certainly no signs of oak flavour. It wouldn't be out of order to label this as benchmark.
Danish Rugbrod $9.00
Whole Lemon Passionfruit Cheesecake $36.00
Grant Burge Cellar Cut Cabernet Sauvignon 2017, Barossa, Autralia $48.00
Aromas of blackcurrant, chocolate and mint, along with hints of cedar and vanilla. The soft tannins lead to a long and lingering finish.
The fajitas that made us famous! Your choice served on a sizzling hot skillet with freshly sautéed onions and bell peppers. Served with guacamole, crema, pico de gallo and warm flour tortillas. Chicken or Beef with BBQ or Black Pepper Sauce
Crispy Chicken $9.63
Banana Empanadas $8.56
Nachos $12.84
Deep fried corn tortilla chips topped with onions, tomatoes, refried beans, jalapenos, melted cheese, sour cream, pico de gallo and guacamole.
Good 'ol Wings $10.70
Lightly seasoned chicken wings dipped in a light flour batter and fried for goodness.
Burritos $19.26
Hand-rolled flour tortilla wrapped around your choice of filling with mexican rice, frijoles refritos, cheddar cheese, guacamole, pico de gallo and sautéed capsicum and onion. Served with salsa verde, crema and salsa roja.
Minced tuna & spring onion on sushi rice with onsen tamago
Kappa maki $2.30
Cucumber
Ebi mentai $6.30
Cooked prawn with cod roe
Lobster salad roll $10.80
Crab meat and cucumber sushi roll topped with lobster salad
Jumbo yakitori $6.90
Grilled chicken skewer with teriyaki sauce
Nabemono, or nabe, is traditional way of cooking and eating during the chilly winter months in japan, but diners can always find an excuse to indulge in a piping hot nabemono dish (comprising one-one-pot stew filled with meats, seafood and vegetables; accompanied with myriad of dipping sauces) with a group of frieds at any time of the year.
Japanese noodles come in various forms, including udon (the thickest version made from wheat flour, salt, water, and eggs), cha soba (green-colored springiest of the lot), depending on your preference, the ramen provides the most bite in a soup base, the udon is the heartiest (also in a soup base) while the soba is must for those who prefer their noodles served cold