Wharf Teppanyaki in Cockle Bay King St Wharf Menu
SAKE TASTING PLATTER
| MIYAMIZU SAKE 45ml Served with LOLLIPOP SUSHI fresh tuna, kingfish, salmon, crab salad, asparagus and smelt roe, wrapped in thinly peeled cucumber with soy sauce vinaigrette | $75 |
| KOBESAKARA SAKE 45ml The best Japanese sake to have with beef Served with WAGYU TATAKI seared and chilled wagyu tenderloin with ginger sesame ponzu and shaved onion | $75 |
| YUZUSHU SAKE 45ml Can be enjoyed over ice or straight from the bottle Served with SCALLOP CARPACCIO flamed with white truffle oil, then drizzled with wasabi pepper sauce, balsamic syrup and spring her | $75 |
| OUBAI UMESHU SAKE 45ml Recommended over ice but can also be enjoyed straight from the bottle Served with ABURI duo of seared tuna nigiri with individual distinct flavours | $75 |
KOBE’S 9
| per person for 3 or more people | $55 |
| EDAMAME steamed and salted baby soya beans in the pod | - |
| YELLOW SUBMARINE ROLL prawn, cucumber, kampyo and masago, wrapped in a soybean sheath and topped with yuzu butter and salmon roe | - |
| SEAWEED SALAD garden greens topped with marinated seaweed, cucumber and carrot spaghetti, then drizzled with soy sauce dressing | - |
| WAGYU TENDERLOIN TATAKI seared and chilled, served with garlic, ginger and ponzu sauce | - |
| WHITE MISO MUSHROOM RISOTTO fresh assorted wild mushrooms sauteed in garlic oil and white miso, them folded into Aborio rice and garnished with oven dried enoki mushroom and balsamic reduction | - |
| BEEF KATSU panko strips of beef tenderloin served with miso citrus and ginger sauces | - |
| MISO SOUP Kobe Jones’s red and white miso soup | - |
| STEAMED RICE Nishiki rice, considered the best Japanese rice | - |
| GREEN TEA ICE CREAM Kobe’s own geen tea ice cream | - |
KOBE’S 10
| per person for 3 or more people | $60 |
| EDAMAME steamed and salted baby soya beans in the pod | - |
| CALAMARI SALAD garden greens topped with crispy calamari fritto, smelt roe, seaweed, shallot and drizzled with Kobe’s mayo dressing | - |
| AGEDASHI TOFU silken tofu coated with dried tuna shavings prepared tempura style, served with tempura dipping sauce seaweed sprinkle | - |
| CRAB CROQUETTES [H1] lightly panko fried morsels with a creamy crab, cheese and potato centre, served with chilli mayonnaise and tonkastu sauce | - |
| SPIDER ROLL crunchy soft shell crab with avocado, crab salad and cucumber, with red and black smelt roe | - |
| WHITE MISO MUSHROOM RISOTTO fresh assorted wild mushrooms sauteed in garlic oil and white miso, them folded into Aborio rice and garnished with oven dried enoki mushroom and balsamic reduction | - |
| WAFU ROBATA PRAWNS tiger prawns cooked robata style, basted in our ginger sauce | - |
| MISO SOUP Kobe Jones’s red and white miso soup | - |
| STEAMED RICE Nishiki rice, considered the best Japanese rice | - |
| GREEN TEA ICE CREAM Kobe’s own green tea ice cream | - |
SHOJIN [vegetarian]
| per person can be ordered individually | $72 |
| AVOCADO ROLL burdock root, asparagus, kampyo and cucumber roll finished with a layer of avocado and a sprinkle of sesame seeds | - |
| VEGETARIAN ENOKI ROLL tempura enoki mushrooms and avocado | - |
| SEARED HIBACHI TOFU with roasted capsicum, macadamia nut pesto and miso sauce | - |
| SOMEN AND TOFU SALAD somen noodles and crispy tofu served with mixed leaves and soy dressing | - |
| MIXED VEGETABLE TEMPURA seasonal vegetables served with dipping sauce | - |
| WHITE MISO MUSHROOM RISOTTO fresh assorted wild mushrooms sauteed in garlic oil and white miso, them folded into Aborio rice and garnished with oven dried enoki mushroom and balsamic reduction | - |
| VEGETABLE DENGAKU grilled Japanese eggplant, baby zucchini and mushroom stuffed with miso marinated tofu, baked with dengaku sauce and drizzled with macadamia nut pesto | - |
| GREEN TEA ICE CREAM Kobe’s own green tea ice cream | - |
HARU
| per person for 3 or more people | $75 |
| NUMBER ONE SPECIAL crab salad with avocado wrapped in Hiramasa kingfish and nori, baked with our secret sauce then topped with bittersweet soy glaze, and smelt roe | - |
| CRUNCHY ROLL tempura prawn with crab salad and cucumber, layered with tempura flakes and smelt roe, drizzled with bittersweet soy glaze | - |
| SPICY SEAFOOD SALAD [H3] sautéed seafood selection, with mixed leaves and a spicy tomato salsa | - |
| VOLCANO ROLL oven baked scallops layered on a crab salad and avocado roll with our special cream sauce and a sesame seed and shallot sprinkle | - |
| CALAMARI FRITTO pineapple cut calamari in our special panko, lightly fried and served with roasted shallot mayonnaise, smelt roe and shallots | - |
| CHICKEN KARA AGE marinated chicken coated in seasoned potato flour, shallow fried and served with teriyaki sauce and chilli mayonnaise | - |
| TENDERLOIN AMIYAKI grilled and sliced, served with wasabi mash, stir fried capsicum and amiyaki sauce | - |
| MISO SOUP Kobe Jones’s red and white miso soup | - |
| STEAMED RICE Nishiki rice, considered the best Japanese rice | - |
| CHOCOLATE TRIO chocolate melting cakes served with three different sauces, vanilla ice cream, green tea ice cream and raspberry sorbet | - |
NATSU
| per person for 3 or more people | $98 |
| NUMBER ONE SPECIAL cab salad with avocado wrapped in Hiramasa kingfish and nori, baked with our secret sauce then topped with bittersweet soy glaze, and smelt roe | - |
| SUSHI AND SASHIMI PLATTER chef’s selection of sashimi, nigiri and roll of the day | - |
| WAGYU TENDERLOIN TATAKI seared and chilled, served with garlic, ginger and ponzu sauce | - |
| LAVA ROLL crab salad and avocado roll topped with steamed lobster meat, special cream sauce and a sprinkle of smelt roe, shallot, roasted sesame seed and bitter soy glaze | - |
| PRAWN AND VEGETABLE TEMPURA prawns with seasonal vegetables served with dipping sauce | - |
| SEARED SASHIMI CARPACCIO salmon sashimi, flamed with extra virgin olive oil and drizzled with wasabi pepper sauce and baby herbs | - |
| HAWAIIAN ROLL [H1] prawn, cucumber, burdock root and pineapple chilli jam, topped with tuna and avocado and drizzled with poke sauce and a bittersweet soy glaze | - |
| MISO CITRUS LOBSTER succulent slipper lobster lightly cooked in a wafu thermidor sauce, drizzled with miso citrus and served on a bed of steamed vegetables | - |
| MISO SOUP Kobe Jones’s red and white miso soup | - |
| STEAMED RICE Nishiki rice, considered the best Japanese rice | - |
| CHOCOLATE TRIO chocolate melting cakes served with three different sauces, vanilla ice cream, green tea ice cream and raspberry sorbet | - |
KOBE JONES LUXURY
| per person for 3 or more people | $125 |
| NUMBER ONE SPECIAL crab salad with avocado wrapped in Hiramasa kingfish and nori, baked with our secret sauce then topped with bittersweet soy glaze, and smelt roe | - |
| SEAFOOD POKE Hawaiian style sashimi cubes marinated in poke sauce | - |
| HAWAIIAN ROLL [H1] prawn, cucumber, burdock root and pineapple chilli jam, topped with tuna and avocado and drizzled with poke sauce and a bittersweet soy glaze | - |
| WAGYU TENDERLOIN TATAKI seared and chilled, served rare with garlic, ginger and ponzu sauce | - |
| VOLCANO ROLL oven baked scallops layered on a crab salad and avocado roll, with our special cream sauce and a sesame seed and shallot sprinkle | - |
| CRAB CROQUETTES [H1] lightly panko fried morsels with a creamy crab, cheese and potato centre, served with chilli mayonnaise and tonkastu sauce | - |
| PANKO SOFT SHELL CRAB [H1] imported from Japan, this sweet soft shell crab is lightly deep fried and served with teriyaki potatoes and our own sweet chilli sauce | - |
| CHICKEN KARA AGE marinated chicken coated in seasoned potato flour, shallow fried and served with teriyaki sauce and chilli mayonnaise | - |
| SWEET CHILLI MOTOYAKI CRAB [H1] giant legs of steamed alaskan crab, steamed then baked with sweet chilli motoyaki sauce and served with fresh lime | - |
| WAGYU HOT ROCK self cook your wagyu just the way you like it, served with seasoning and two dipping sauces | - |
| MISO SOUP Kobe Jones’s red and white miso soup | - |
| FLAMING ANKO green tea crème brulee with red bean served flaming to the table for a caramelised finish | - |
| CHOCOLATE TRIO chocolate melting cakes served with three different sauces, vanilla ice cream, green tea ice cream and raspberry sorbet | - |
PERFECT FOR 2
| per person (designed for two people) | $95 |
| with matching beverages | $139 |
| Miyamizu Sakuara, Masune sake served cold NUMBER ONE SPECIAL crab salad with avocado wrapped in Hiramasa kingfish and nori, baked with our secret sauce then topped with bittersweet soy glaze, and smel | - |
| Wild River Sparkling from the Yarra Valley TUNA TATAKI WITH WASABI AVOCADO MOUSSE sashimi tuna with sesame and cracked black pepper coating, seared and topped with teriyaki sauce and served on a pillo | - |
| LOLLIPOP SUSHI tuna, salmon, kingfish, crab salad, asparagus, burdock root and smelt roe wrapped in thinly peeled cucumbers and drizzled with soy sauce vinaigrette | - |
| SAKE JELLY OYSTER fresh Pacific oyster with burnt sake jelly | - |
| SWEET MISO SCALLOP NIGIRI miso marinaded Hokkaido scallop seared, wrapped in nori and finished with yuzu butter and anago sauce | - |
| SPIDER ROLL crunchy soft shell crab with avocado, crab salad and cucumber, finished with smelt roe and chives | - |
| 2011 Peter Lehmann Pinot Grigio, Barossa Valley KINGFISH CARPACCIO seared fresh hamachi with yuzu soy sauce and topped with pink pepper, finger lime and micro herbs | - |
| VOLCANO ROLL oven baked scallops layered on a crab salad avocado roll, with special cream sauce and sesame seed and shallot sprinkle | - |
| TEMPURA TIGER PRAWNS KOBE JONES STYLE tempura style tiger prawns, seasoned with chives and served with jalapeno ponzu dipping sauce | - |
| MARINADED COD SAIKYO MISO YAKI cod marinaded in saikyo miso, steamed then baked and served with yuzu butter and pickled vegetable | - |
| 2011 Peter Lehman Cabenate Merlot, Barossa Valley GRILLED WAGYU BEEF cooked medium rare robata style, then glazed in balsamic terriyaki reduction and served with steamed vegetables | - |
| 2011 Peter Lehman Botrytis Semillion, Barrossa Valley SA FLAMING ANKO green tea crème brulee with red bean served flaming to the table for a caramelised finish | - |
KOBE SIGNATURE DISHES
| NUMBER ONE SPECIAL (2 pieces) two pieces of crab salad with avocado wrapped in Hiramasa kingfish and nori, baked with our secret sauce, topped with bittersweet soy glaze, and smelt roe (additional | $22 |
| PARMESAN MOTOYAKI OYSTERS six freshly shucked oysters baked with parmesan motoyaki served in the half shell | $26 |
| GREEN TEA SALMON warmed six hour cold smoked salmon, seared and marinated in green tea, served with sesame nori cream, wasabi mash, balsamic syrup and spring herbs | $39 |
| SEARED SASHIMI CARPACCIO choose salmon, kingfish or snapper sashimi, flamed with extra virgin olive oil and drizzled with wasabi pepper sauce and baby herbs | $29 |
| WHITE MISO MUSHROOM RISOTTO fresh assorted wild mushrooms sauteed in garlic oil and white miso, them folded into Aborio rice and garnished with oven dried enoki mushroom and balsamic reduction | $29 |
| YUZU SOY SCALLOP sashimi style Hokkaido scallops, marinated ceviche style in yuzu lemon and soy garnished with finger grapefruit pearls | $29 |
| WAGYU TENDERLOIN TATAKI seared and chilled, served rare with garlic, ginger and ponzu sauce | $35 |
| SEAFOOD POKE Hawaiian style sashimi cubes marinated in poke sauce | $38 |
| ISLAND STYLE AHI SPECIAL [H2] pan seared sashimi tuna with nori sesame crust, served with Kobe Jones’s California salsa, drizzled with wasabi pepper sauce | $39 |
| TUNA TATAKI KOBE JONES STYLE black pepper coated seared tuna with special cream sauce, steamed mushroom and poached asparagus | $38 |
| PANKO SOFT SHELL CRAB [H1] imported from Japan, this sweet soft shell crab is lightly deep fried and served with teriyaki potatoes and our own sweet chilli sauce | $38 |
| BAKED DYNAMITE SCALLOPS [H3] Hokkaido scallops, mushroom and crab salad baked with Kobe Jones’s secret sauce on a bed of rice, topped with chilli sauce, shallots, smelt roe and air dried tuna flake | $36 |
| JALAPENO SALMON TATAKI [H1] flamed sashimi salmon served with jalapeno dressing and garnished with salmon roe and slivers of fresh jalapeno | $29 |
| SAND WHITING WITH GREEN APPLE MAYONNIAISE sliced fresh sand whiting fillet tempura style topped with coriander and sliced red onion and served with KJ green apple mayonnaise | $32 |
GET OFF ON OUR ROCKS
| WAGYU SIRLOIN minimium 100g of wagyu, served with our special dipping sauces. Increase the serving by 50g increments | $64 / 50g $32 |
| SEAFOOD 250g of thinly sliced salmon, scallops and tuna cubes, served with our special dipping sauces | $54 |
| SLIPPER LOBSTER 180g of sweet slipper lobster meat, accompanied by seaweed garlic butter, motoyaki and jalapeno ponzu dipping sauces | $65 |
KOBE ROLLS
| VOLCANO ROLL oven baked scallops layered on a crab salad avocado roll with special cream sauce and sesame seed and shallot sprinkle, and a drizzle of anago sauce | $41 |
| LAVA ROLL [H3] crab salad and avocado roll topped with steamed lobster meat, our own spicy sauce and a sprinkle of smelt roe, shallot, roasted sesame seed and bitter soy glaze | $43 |
| LOLLIPOP SUSHI tuna, kingfish, salmon, crab salad, asparagus and smelt roe, wrapped in thinly peeled cucumber with soy sauce vinaigrette | $36 |
| DRAGON ROLL tempura prawn with crab salad and cucumber, wrapped in nori, layered with unagi and avocado and topped with tempura flakes and a smelt roe sprinkle and anago sauce | $37 |
| PANKO CRUSTED AHI ROLL sashimi grade tuna wrapped in nori, prepared panko style then topped with chive and sesame and served with soy wasabi butter sauce | $38 |
| TASMANIAN TRUFFLE ROLL cream cheese, avocado, crab salad and avocado roll layered with fresh sliced salmon and topped with saffron aioli and salmon roe and a drop of white truffle oil | $39 |
| TSUNAMI ROLL [H3] a spicy rush of prawns and chilli baked with our secret spicy sauce | $39 |
| HAWAIIAN ROLL [H1] prawn, cucumber, burdock root and pineapple chilli jam, topped with tuna and avocado and drizzled with poke sauce and a bittersweet soy glaze | $33 |
| RAINBOW ROLL tuna, salmon, kingfish, snapper, prawn and avocado, layered on a crab salad and avocado roll with sesame seed sprinkle | $33 |
| ENOKI ROLL tempura enoki mushrooms, prawn, avocado and crab salad served with a warm mushroom sauce | $29 |
| YELLOW SUBMARINE ROLL prawn, cucumber, kampyo and masago, wrapped in a soybean sheath and topped with yuzu butter and salmon roe | $33 |
| SPIDER ROLL crunchy soft shell crab with avocado, crab salad and cucumber, with smelt roe and chopped chives | $36 |
| CRUNCHY ROLL tempura prawn with crab salad and cucumber, layered with tempura flakes and smelt roe, drizzled with bittersweet soy glaze | $34 |
| THE DYNAMITE ROLL [H1–5] tell us how hot you like it your choice of spicy tuna, kingfish, salmon or scallops, with cucumber and sesame seeds | $28 |
| AVOCADO ROLL [V] burdock root, asparagus, kampyo and cucumber roll finished with a layer of avocado and a sprinkle of sesame seeds | $20 |
KOBE LARGE PLATES
| MISO CITRUS LOBSTER Half Western Australian Rock lobster lightly cooked in a wafu thermidor sauce, drizzled with miso citrus and served on a bed of steamed vegetables | $65 |
| ALASKAN CRAB a half a crab (approx 700g) from this succulent crab, grilled robata style to highlight its sweetness and served in the shell with fresh lime | $75 |
| SWEET CHILLI MOTOYAKI CRAB [H1] approx 700g) of alaskan crab, steamed then baked with sweet chilli motoyaki sauce and served with fresh lime | $75 |
| WAIMAI PEPPER SALMON furikake encrusted Atlantic salmon seared medium rare, served with waimai tomato relish on a bed of Italian style roasted ratatouille | $46 |
| MARINADED COD SAIKYO MISO YAKI cod marinaded in saikyo miso, steamed then baked and served with yuzu butter and pickled vegetables | $44 |
| WHOLE STEAMED SPICY BARRAMUNDI [H3] fresh baby barramundi steamed and cold basted with a grilled leek, corriadner and yuzu lemon salsa then drizzled with sweet chilli dressing and garnished with fr | $42 |
| WAFU ROBATA PRAWNS six king prawns in the shell cooked robata style and basted in ginger sauce | $39 |
| WAFU SEAFOOD GARLIC MISO UDON king prawns, scallops, squid and mussels cooked in a miso garlic thermidor sauce, tossed with Japanese style udon pasta and garnished with benito flakes and herbs | $39 |
| VEGETABLE DENGAKU [V] grilled Japanese eggplant, baby zucchini and mushroom stuffed with miso marinated tofu, baked with dengaku sauce and drizzled with macadamia nut pesto | $38 |
| WAFU STYLE GRILLED WAGYU cooked robata style medium rare, drizzled with balsamic teriyaki sauce and served with grilled onion and steamed vegetables | $55 |
| BBQ BABY BACK PORK SPARE RIBS [H1] poached in sake and red wine mirepoix, cooked robata style and basted with smokey black miso BBQ sauce and served with wasabi mash and pineapple chilli jam | $45 |
| BEEF KATSU panko strips of beef tenderloin served with miso citrus and ginger sauces | $45 |
| TENDERLOIN AMIYAKI grilled and sliced, served with wasabi mash, stir fried capsicum and amiyaki sauce | $45 |
| CHICKEN TERIYAKI seeped in Kobe’s teriyaki marinade, then cooked on the robabta and served with steamed vegetables | $38 |
KOBE SMALL PLATES
| TIGER PRAWNS KOBE JONES STYLE [H1] tempura style tiger prawns, seasoned with chives and served with jalapeno ponzu dipping sauce | $32 |
| CHICKEN KARA AGE marinated chicken coated in seasoned potato flour, shallow fried and served with teriyaki sauce and chilli mayonnaise | $32 |
| PANKO SCALLOPS a trio of Hokkaido scallop served on shell c oated with fresh Japanese bread crumb and shallow fried and served on the shell with KJ tomato salsa and wasabi cream sauce. | $27 |
| WAFU OYSTERS six freshly shucked oysters in the shell served with ponzu dressing | $28 |
| CRAB CROQUETTES [H1] lightly panko fried morsels with a creamy crab, cheese and potato centre, served with chilli mayonnaise and tonkastu sauce | $28 |
| CALAMARI FRITTO pineapple cut calamari in our special panko, lightly fried and served with roasted shallot mayonnaise and smelt roe | $28 |
| AGEDASHI TOFU silken tofu coated with dried tuna shavings prepared tempura style, served with tempura dipping sauce and seaweed sprinkle [V] option also available | $29 |
TEMPURA
| LOBSTER goujons of slipper lobster served with seaweed butter and dipping sauce | $55 |
| ALL PRAWN TEMPURA four black tiger prawns served with dipping sauce | $39 |
| CALAMARI AND SCALLOP tender pineapple cut Qeenlsand calamari and two Hokkaido scallops | $34 |
| VEGETABLE TEMPURA [V] seasonal vegetables served with dipping sauce | $23 |
KJ SIGNATURE NIGIRI (2 per serve)
| SWEET MISO SCALLOP seared marinated miso scallop topped with yuzu butter and anago sauce | $9 |
| TERIYAKI SNAPPER marinaed snapper in teriyaki topped with honey sesame butter and onion | $9 |
| ABURI SALMON seared salmon nigiri topped with crema and anago sauce | $9 |
| ABURI KINGFISH seared kingfish nigiri topped with crema and anago sauce | $9 |
| SOY WASABI BUTTER TUNA seared tuna nigiri topped with soy wasabi butter and onion | $11 |
| UNAGI AND AVOCADO cooked unagi topped with sliced avocado and drizzle with raspberry coulis | $11 |
| KJ SIGNATURE NIGIRI PLATTER a delectable selection of our chefs’ finest signature nigiri creations (12pcs) | $54 |
SASHIMI AND SUSHI
| SASHIMI PLATTER (20pcs) chef’s selection of sashimi | $74 |
| SUSHI PLATTER (18pcs) chef’s selection of nigiri and rolls | $68 |
| SUPER OMAKASE (33pcs) chef’s ultimate sashimi and sushi selection | $85 |
| SASHIMI (6pcs) | - |
| - tuna | $29 |
| - snapper, kingfish, salmon | $26 |
| SUSHI (per piece) | - |
| - tuna | $6 |
| - kingfish, tobiko, unagi, oyster, scallop salmon, snapper, prawn [ebi] | $4.5 |
KOBE SHARE SALADS
| SPICY SEAFOOD SALAD [H3] sautéed seafood selection, with mixed leaves and a spicy tomato salsa | $36 |
| SASHIMI SALAD garden greens topped with fresh sashimi, crab salad and drizzled with ponzu dressing | $36 |
| MUSHROOM MEDLEY SALAD [V] exotic selection of mushrooms, sautéed with mixed leaves in garlic butter sauce and pine nuts | $33 |
| SOMEN AND TOFU SALAD [V] somen noodles and crispy tofu, served with wth witlof leaves and soy dressing | $28 |
| SEAWEED SALAD garden greens topped with cucumber, asparagus and marinated green seaweed then drizzled with shoyu dressing | $28 |
| SALMON SKIN SALAD crisp salmon skin on mixed leaves, served with ponzu sauce | $28 |
SIDES
| EDAMAME steamed and salted baby soya beans in the pod | $8 |
| SPICY EDAMAME [H4] steamed baby soya beans in the pod tossed in Kobe’s own chilli sauce | $8 |
| WASABI MASH daily made mash blended with wasabi paste and wasabi oil | $8 |
| STEAMED RICE Kobe Jones only serves Nishiki rice, considered the best Japanese rice | $7 |
| MISO SOUP Kobe Jones’s red and white miso soup | $7 |
DESSERTS
| SUSHI ME served sushi style, vanilla cheesecake with fresh fruit topping, served with almond sauce and a chocolate chopstick | $14 |
| CHOCOLATE TRIO chocolate melting cakes served with three different sauces, vanilla ice cream, green tea ice cream and raspberry sorbet | $18 |
| FLAMING ANKO green tea crème brulee with red bean served flaming to the table for a caramelised finish | $20 |
Menu Disclaimer
Nearby Japanese restaurants
| Name | Cuisines |
|---|---|
| Wharf Teppanyaki | Japanese |
Below you'll find samples from menus of places nearby.
Nearby sample menus
Bungalow 8 (sample menu)
| Pineapple | $0.40 |
| Egg | $0.40 |
| Steak 'n' Egg burger | $6.10 |
| Double Bacon | $6.20 |
| Prawn Cutlets | $1.20 |
| Double Egg | $6.20 |
| Calamari | $0.40 |
| Pies | N/A |
| Clean Here for the full menu for Bungalow 8 |
Malaya The (sample)
| Kapitan Chicken Penang style curry made with fesh chilli and coconut milk served with lightly battered pieces of chicken thigh fillet. | - |
| Sayor Masak Lemak Malay style vegetable curry cooked with fresh chilli, lemongrass and coconut milk. Medium hot. | $26.00 |
| Braised with Ginger and Shallots Braised with ginger, shallots and soy sauce. Crab / Scampi / Yabbies / Lobster / Marron | Market Price |
| Salt and Pepper King prawn, squid or cauliflower lightly battered, deep-fried and tossed in fresh chilli, salt, cracked black pepper and shallot. | - |
| Spanner Crab San Choy Bow Water chestnut, onion and shallots stir-fried with Spanner crabmeat. Served in a lettuce leaf. | - |
| Kerabu Marinated pieces of chicken thigh fillet, king prawns or asparagus stir fried with honeypeas, Chinese mushrooms, garlic, coconut and chilli. | - |
| Barbequed Fish Fillet with Chilli Sambal Fish fillet marinated with chilli sambal, wrapped in banana leaf, barbequed and served with a chilli, soy and lime dressing. (20 minutes) | $35.00 |
| Duck Perchik Twice cooked duck maryland, poached then deep-fried and served with a Nonya style sauce made from lemongrass, coconut milk, fresh chilli and lime leaves. | $33.00 |
| Clean Here for the full menu for Malaya The |
Chinta Ria Temple of Love (sample)
| Mixed Vegetables V Mushrooms, snow peas, baby corn, seasonal vegetables | $17 |
| Satay Ayam and Beef Satay Pre marinated tender fillets diced and served on skewers, with our own spicy peanut sauce. 2 per serve. | $7 |
| Hot ‘n’ Sour Tofu, shredded black fungus, mushrooms, bamboo shoots and preserved cabbage in a spicy egg-blend soup. | $8.50 |
| Roast Duck Rice Quarter Duck served with steamed rice and bak choy. | $17 |
| Vegetarian Hokkien Noodles or Rice Vermicelli V Fresh seasonal greens tossed with hokkien noodles or rice vermicelli in a dark thick soy sauce. | $17.50 |
| Sing Mai Fun aka Singapore Mee Hoon V Rice vermicelli wok-fried with barbecued chicken, egg and bean shoots. Lightly spiced. | $17.50 |
| Roti Flaky bread influenced by Malay Indians. | $4.90 |
| Hokkien Char Soft cooked hokkien noodles gently simmered in a dark soy sauce with slices of fish cake, rockling fillet, bak choy and prawns. | $18.50 |
| Clean Here for the full menu for Chinta Ria Temple of Love |
Pontoon Bar (sample)
| Chicken Caesar Salad Grilled chicken breast, cos lettuce, crispy bacon, croutons and parmesan cheese tossed with caesar dressing | $11.90 |
| Jim Barry Riesling (SA) | $7.90 / $35.50 |
| Rogers & Rufus Rose (SA) | $7.90 / $35.50 |
| Sailors Rock Sauvignon Blanc (SA) | $7.50 / $33.50 |
| Seasoned Spicy Wedges With sweet chilli and sour cream | $8.90 |
| Brokenwood Sauvignon Blanc Semillon (NSW) | $8.50 / $38.50 |
| Pavilion Chardonnay (SA) | $7.50 / $33.50 |
| Hightide Semillon Sauvignon Blanc (SA) | $6.90 / $29.50 |
| Clean Here for the full menu for Pontoon Bar |
Nearby restaurants
| Name | Cuisines |
|---|---|
| Bungalow 8 | |
| Lime Trattoria | Cafes, Modern Australian |
| CMC-CITI Marina Cafe | Greek, Italian |
| Malaya The | Asian, Malaysian |
| Pontoon Bar | Modern Australian, Pub Food |
| Wharf Teppanyaki | Japanese |
| Chinta Ria Temple of Love | Malaysian |
Wrong info?
Notice wrong information? Help us keep everything about Wharf Teppanyaki up to date.
Click here to send us an updateRestaurant Details
- Location
- Cockle Bay King St Wharf
- Type
- Restaurant
- Service
- Table Service
- Price
- $50+
- Phone
- 0292995290
- Fax
- wharfteppanyaki@kobejones.com.au
- Address
- 21 Lime St, 29 Lime Street(King Street Wharf), Sydney, NSW, 2000, Australia
- Features
- Dine in, Takeaway, Cash, EFTPOS, Visa, Mastercard, Bankcard, American Express, Diners Club
- Cuisine
- Japanese
- Website
- http://www.kobejonesteppanyaki.com.au
Wharf Teppanyaki
Wharf Teppanyaki combines modern Japanese cuisine with a Californian twist, attentive service, stylish interiors and stunning Darling views.
Opening Hours
The opening hours for Wharf Teppanyaki are coming soon