| Flaming Number One Special - crab salad with avocado wrapped in Hiramasa kingfish and flamed on the teppan with our secret sauce | $55.0 |
| Hot mushroom salad - fresh greens topped with a selection of oyster and enoki mushrooms flavoured with seaweed butter | $55.0 |
| Tsutsumi-yaki - your choice of 170gm Hiramasa kingfish or 170gm salmon w/ mirin & teriyaki sauce, then packaged & puff-baked on the teppan, served w/ grilled asparagus, shitake mushroom & baby spinach | $55.0 |
| Red and white miso soup | $55.0 |
| Chef’s special dessert | $55.0 |
| Amuse - flavoursome morsel prepared daily by our chef to get those taste buds working | $69.0 |
| Seasonal salad - fresh greens topped with Kobe's ponzu citrus dressing | $69.0 |
| Seafood selection - a large king prawn, slice of salmon and Haikkado scallop cooked to perfection | $69.0 |
| Beef tenderloin 120gm or chicken 200gm - Grilled asparagus, baby spinach and bean sprouts | $69.0 |
| Garlic or steamed Nishiki rice | $69.0 |
| Red and white miso soup | $69.0 |
| Chef’s special dessert | $69.0 |
| Spicy edamame - steamed and salted baby soya beans in the pod | $69.0 |
| Seaweed salad - mixed greens topped with fresh tomato, cucumber and marinated seaweed, then drizzled with housemade soy dressing | $69.0 |
| Vegetable tempura - selection of vegetables in light tempura batter, served with dipping sauce | $69.0 |
| Hot mushroom salad - garden greens topped with wild mushrooms teppanyaki style | $69.0 |
| Grilled tofu and vegetable dengaku - teppanyaki style silken tofu with pumpkin, sweet potato and spinach served with dengaku sauce | $69.0 |
| Garlic or steamed Nishiki rice | $69.0 |
| Red and white miso soup | $69.0 |
| Chef’s special dessert | $69.0 |
| Flaming Number One Special - crab salad with avocado wrapped in Hiramasa kingfish and flamed on the teppan with our secret sauce | $75.0 |
| Chef’s daily appetiser - little morsels to tantalise your taste buds | $75.0 |
| Cauliflower soup - full bodied demitasse of soup made in house from roasted cauliflower blended by hand with a selection of cheeses, fresh vegetable stock and cream | $75.0 |
| Hot mushroom salad - fresh greens topped with a selection of oyster and enoki mushrooms flavoured with seaweed butter | $75.0 |
| Seafood selection - King prawn, scallop, kingfish, salmon and calamari (approximately 300gm) served with grilled asparagus, baby spinach & bean sprouts | $75.0 |
| Garlic or steamed Nishiki rice | $75.0 |
| Red and white miso soup | $75.0 |
| Chef’s special dessert | $75.0 |
| Flaming No 1 Special - crab salad with avocado wrapped in Hiramasa kingfish and flamed on the teppan with our secret sauce | $75.0 |
| Wagyu tenderloin tataki - seared and chilled, served rare with garlic, ginger and ponzu sauce | $75.0 |
| Cauliflower soup - full bodied demitasse of soup made in house from roasted cauliflower blended by hand with parmesan cheese, fresh vegetable stock and cream | $75.0 |
| Hot mushroom salad - fresh greens topped with a selection of oyster and enoki mushrooms flavoured with seaweed butter | $75.0 |
| Duo of beef tenderloin and wagyu - 120gm of grain fed tenderloin and 120gm of Master Kobe wagyu sirloin 6+ served with grilled asparagus, baby spinach & bean sprouts | $75.0 |
| Garlic rice | $75.0 |
| Red and white miso soup | $75.0 |
| Chef’s special dessert | $75.0 |
| Flaming No 1 Special - crab salad with avocado wrapped in Hiramasa kingfish and flamed on the teppan with our secret sauce | $75.0 |
| Carpaccio Hokkaido scallop - Japanese scallop sizzled with heated extra virgin olive oil and drizzled with wasabi dressing | $75.0 |
| Spicy seafood salad - garden greens with shoyu dressing then topped with scallop, calamari, mussels and house made chilli sauce | $75.0 |
| Barramundi - wild caught barramundi fillet flamed with motoyaki sauce and served with bean sprouts | $75.0 |
| Master Kobe Wagyu 6+ - Master Kobe Wagyu sirloin 6+ served with asparagus, mushroom and spinach | $75.0 |
| Garlic rice | $75.0 |
| Red and white miso soup | $75.0 |
| Chef’s special dessert | $75.0 |
| Flaming Number One Special - crab salad with avocado wrapped in Hiramasa kingfish and flamed on the teppan with our secret sauce | $85.0 |
| Wagyu tenderloin tataki - seared and chilled, served rare with garlic, ginger and ponzu sauce | $85.0 |
| Cauliflower soup - full bodied demitasse of soup made in house from roasted cauliflower blended by hand with a selection of cheeses, fresh vegetable stock and cream | $85.0 |
| Hot mushroom salad - selection of fresh mushroo0ms grilled on the teppan with either seaweed butter or soy and served on fresh greens | $85.0 |
| Citrus sake sorbet - to cleanse the palate | $85.0 |
| Wagyu roll (approximately 300gm) - razor thin slices of wagyu, teppan seared and rolled with asparagus, carrot and spinach, and finished with butter, soy and brandy | $85.0 |
| Garlic or steamed Nishiki rice | $85.0 |
| Red and white miso soup | $85.0 |
| Crepe Suzette - teppanyaki style, freshly made Sapporo beer crepe, flambéed with Grand Marnier, then glazed with orange caramel sauce and served with French vanilla gelato | $85.0 |
| Flaming Number One Special - crab salad with avocado wrapped in Hiramasa kingfish and flamed on the teppan with our secret sauce | $85.0 |
| Garlic prawn and calamari salad - fresh greens topped with prawn and calamari with garlic soy | $85.0 |
| Cauliflower soup - full bodied demitasse of soup made in house from roasted cauliflower blended by hand with a selection of cheeses, fresh vegetable stock and cream | $85.0 |
| Hokkaido scallop - Hokkaido scallop cooked on the teppan to bring out its natural sweetness | $85.0 |
| Citrus sake sorbet - To cleanse the palate | $85.0 |
| Alaskan crab - two giant Alaskan crab legs grilled on the teppan to highlight the sweetness, served in the shell with bean sprouts, baby spinach, fresh lemon and dipping sauces | $85.0 |
| Garlic or steamed Nishiki rice | $85.0 |
| Red and white miso soup | $85.0 |
| Crepe Suzette - teppanyaki style, freshly made Sapporo beer crepe, flambéed with Grand Marnier, then glazed with orange caramel sauce and served with French vanilla gelato | $85.0 |
| Flaming No 1 Special - crab salad with avocado wrapped in Hiramasa kingfish and flamed on the teppan with our secret sauce | $98.0 |
| Wagyu tataki - seared and chilled served rare with shaved onion, KJ tataki sauce | $98.0 |
| Cauliflower soup - full bodied demitasse of soup made in house from roasted cauliflower blended by hand with a selection of cheeses, fresh vegetable stock and cream | $98.0 |
| Carpaccio scallop - scallop sashimi, sizzled with heated extra virgin olive oil and drizzled with wasabi pepper sauce | $98.0 |
| Flamed slipper lobster - 120gm of slipper lobster meat flamed with KJ motoyaki sauce served with mushroom, zucchini & pumpkin | $98.0 |
| Citrus sake sorbet - to cleanse the palate | $98.0 |
| Master Kobe Wagyu 6+ - Master Kobe Wagyu sirloin 6+ served with asparagus, mushroom and spinach | $98.0 |
| Garlic rice | $98.0 |
| Red and white miso soup | $98.0 |
| Crepe Suzette - teppanyaki style, freshly made Sapporo beer crepe, flambéed with Grand Marnier, then glazed with orange caramel sauce and served with French vanilla gelato | $98.0 |
| Flaming Number One Special - crab salad with avocado wrapped in Hiramasa kingfish and flamed on the teppan with our secret sauce | $120.0 |
| Chef’s daily appetiser - little morsels to tantalise your taste buds | $120.0 |
| Cauliflower soup - full bodied demitasse of soup made in house from roasted cauliflower blended by hand with a selection of cheeses, fresh vegetable stock and cream | $120.0 |
| Seafood selection - U6 tiger prawn, slice of salmon and Hokkaido scallop cooked to perfection | $120.0 |
| Citrus sake sorbet - to cleanse the palate | $120.0 |
| Half Western rock lobster - broiled and seasoned to your liking, accompanied by a selection of grilled asparagus and baby spinach | $120.0 |
| Garlic or steamed Nishiki rice | $120.0 |
| Red and white miso soup | $120.0 |
| Crepe Suzette - teppanyaki style, freshly made Sapporo beer crepe, flambéed with Grand Marnier, then glazed with orange caramel sauce and served with French vanilla gelato | $120.0 |
| Flaming No 1 Special (per piece) | $10.0 |
| Cauliflower soup (demitasse) | $8.0 |
| Snapper sashimi (6 pieces) | $26.0 |
| King fish sashimi (6 pieces) | $26.0 |
| Salmon sashimi (6 pieces) | $26.0 |
| Tuna sashimi (6 pieces) | $29.0 |
| Sashimi platter (18 pieces) | $64.0 |
| Prawn & vegetable tempura | $29.0 |
| Prawn tempura (4 pieces) | $32.0 |
| Vegetable tempura | $18.0 |
| Wafu oysters (6 pieces) | $24.0 |
| Seasonal salad | $12.0 |
| Hot mushroom salad | $17.0 |
| Spicy seafood salad | $24.0 |
| Spinach | $10.0 |
| Asparagus | $10.0 |
| Shitake mushroom | $13.0 |
| Assorted vegetables | $9.0 |
| Garlic rice (per person) | $9.0 |
| Red and white miso soup | $8.0 |
| Steamed oysters (6 pieces) | $24.0 |
| U6 Queensland tiger prawn (3 pieces) | $38.0 |
| Seafood selection (approx 300gm) (U6 prawn, 2 scallops, 100g salmon & pineapple cut squid) | $46.0 |
| Hokkaido scallops (4 pieces) | $28.0 |
| Pacific Squid (2 pieces) | $18.0 |
| Wild caught barramundi fillet (200gm) | $27.5 |
| Atlantic salmon (200gm) | $32.0 |
| Yellow Fin tuna (200gm) | $42.0 |
| Balmain bug in shell (approx 250gm) | $42.0 |
|
Alaskan crab
Per leg (180gm):$28.0,½ Crab (3 legs & claw):$92.0 |
- |
|
Western rock lobster
½ lobster: $55.0, Whole approx 650gm: $105.0 |
- |
| Master Kobe-Wagyu Sirloin 10+ 220gm | $95.0 |
| Master Kobe-Wagyu sirloin 6+ 220gm | $70.0 |
| Tenderloin 220 gm | $50.0 |
| Wagyu roll (approximately 300gm) | $65.0 |
| Chicken approx 200gm | $32.5 |
| Crepe Suzette for 2 people | $35.0 |
Menu Disclaimer
| Name | Cuisines |
|---|---|
| The Rocks Teppanyaki | Japanese, Asian |
| Hero Sushi Box Rock's | Asian, Japanese |
| Sake Restaurant & Bar | Japanese |
| The Argyle | Spanish, Japanese |
| The Rocks Teppanyaki | Japanese, Asian |
Below you'll find samples from menus of places nearby.
| Low Fat Sweetbreads | $4.50 |
| Santorini Lamb, Mint Yoghurt, Tomato, Cucumber, Kalamata Olive Tapenade, Greek Feta & Lettuce | $9.00 |
| Homemade Quiche or Frittata - see display for today's offer | $8.00 |
| Selections of Toasted Breads, Bagels and Loaves - with your choice of spreads | N/A |
| Gourmet Pie with salad | $10.90 |
| Gourmet Pies - see display | $7.00 |
| Call Me Corny Corn Fritters, Rocket, Tomato, Avocado and Bacon | $14.50 |
| Moroccan Lamb, Mint Yoghurt, Antipasto, Baby Spinach and Rocket | $9.00 |
| Clean Here for the full menu for Playfair Cafe |
| Apfelblaukraut - Haus-Made Red Cabbage with a Hint of Apple V | $8 |
| Original Löwenbräu Brotzeitbrett’l Sharing Dish Löwenbräu Style Delicatessen Platter - Haus-Made Obazda, Smoked & Cured Hams, Pâté, Salami, Potato Salad, Pickled Vegetables & Haus-Baked Rye | $15.5pp |
| Rahmschwammerl mit Semmelknödel V Sautéed Mushrooms in Creamy Sauce, Bread Dumpling & Side Salad | $27 |
| Gemischter Salat - Baby Leaf Salad, Iceberg, Endive, Red Onion, Cucumber, Truss Tomato & White Balsamic V | $8 |
| Knusprige Schweinshax’n Oven roasted Pork Knuckle, Sauerkraut, Creamy Mashed Potato & Bier Jus | $36 |
| Allgäuer Käsespätzle V Cheese Spätzle - Traditional Haus-Made Egg Noodles, Creamy Sauce, Melted Cheese & Side Salad | $26 |
| Münchner Schmankerlplatte Sharing Dish Munich Specialities - Haus-Made Sharing Platter: Selection of Sausages, Chicken Schnitzel, Meat Loaf, Roasted Pork Belly, Creamy Mashed Potato, Sauerkra | $39.5pp |
| Hähnchenschnitzel Chicken Schnitzel, French Fries & Original Löwenbräu Herb Mayo | $30 |
| Clean Here for the full menu for Lowenbrau Keller |
| Bresaola thinly sliced air dried beef, shaved cabbage, sourdough croutons, parmesan, extra virgin olive oil & lemon | $20 |
| Scotch Fillet 350g & 150 day aged Riverina premium grain fed steer mb2+ | $49 |
| Pork & taleggio slow roasted shredded pork belly, taleggio, Fior di latte, lemon thyme & rocket | $28 |
| Baked lasagna traditional baked lasagna, layers of pasta, veal ragu & roast tomato sauce | $28 |
| Tandoori sliced chicken breast, Fior de latte, tomato with cashew & tatziki | $31 |
| Australian Seafood Tasting Plate freshly shucked Sydney Rock oyster with verjuice jelly, confit of Tasmanian Salmon with avocado crush, Balmain bug with celeriac remoulade, marinated scallop with ci | $28 |
| Char grilled South Australian Octopus chorizo, capsicum, crisp potato & rocket with chilli dressing (GF) | $22 |
| Roast chicken breast ‘coq au vin style’ potato puree, roast shallot, mushroom, lardon & red wine jus (GF) | $34 |
| Clean Here for the full menu for Eat Love Pizza |
| ANGUS BEEF POT PIE Slow braised in red wine with fennel, green olives & mashed potato | $21 |
| SIRLOIN Char grilled 300g grain fed Black Angus sirloin with mashed potato, broccolini, oven roasted cherry tomatoes & dark beer gravy | $26.5 |
| KIDDIES SCHNITZEL Kiddies chicken schnitzel, fries & tomato sauce | $9 |
| BANGERS & MASH Handcrafted gourmet pork & fennel sausages, mashed potato & beer gravy | $19.5 |
| KIDDIES FISH Kiddies battered fish, fries & tomato sauce | $9 |
| SPECKLED SALAD Red, black & white quinoa, roasted pumpkin, chickpeas, pomegranate & pistachios with citrus vinaigrette | $17.5 |
| CHOCOLATE TART Chocolate tart, crème fraiche & raspberries | $12 |
| THE DOG Grilled cheese kransky with coriander, jalapenos, purple slaw, creamy spicy mayonnaise & fries | $17.5 |
| Clean Here for the full menu for Glenmore Hotel |
| Roast Bell peppers | N/A |
| Cucumber Salad | N/A |
| Vegetable Fricassee | N/A |
| Brazilian Tropical Salad | N/A |
| Tequila Barbecue Sauce... Pepper Jus.... Vinaigrette Sauce | N/A |
| Potato Salad | N/A |
| Fish Fillet ... Tomato salsa with coconut and coriander | N/A |
| Avocado Salad (in Season)G | N/A |
| Clean Here for the full menu for Vivaz Restaurant & Nightclub |
| Name | Cuisines |
|---|---|
| Playfair Cafe | Cafes |
| Rocks Brewing Company | |
| Swagman's Post Courtyard Cafe | Modern Australian, Cafes |
| Lowenbrau Keller | German, European |
| Eat Love Pizza | Mediterranean, Turkish, Greek, French, Italian, Indian, Mexican, Thai, Asian, Chinese, European, International |
| Dare | Italian, European |
| G'Day Cafe | Cafes |
| Latte Brothers Cafe | Mediterranean, Portuguese |
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