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 Friday, Saturday & Sunday

House made Mushroom Gnocchi

Weekly Risotto (V, GF)

Orecchiette with broccoli (V)

Weekly Vegan Pastas (V)

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​Mediterranean Plate

(Hummus, Roast Veg, Herbed Cheese, Toasted Pita, Smoked Olives)
Gochuchang Tofu (V, GF)
Shitake Gyoza (V)

Side Salad (V)

Weekly Dessert​

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Saturday & Sunday

​Japanese Tasting Menu (Shojin Ryori) ​

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Shojin Ryori started in Zen Temples in Japan over 600 years ago and is served to both monks and guests across Japan. The dishes use seasonal ingredients with no onions or garlic.

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We have both vegan and vegetarian (with eggs) menus with up to ten dishes served warm and at room temperature. The flavours are subtle and meant to bring out the essence of the seasonal vegetables.

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We use traditional seasonings: rice vinegar, miso, soy sauce, sake, sesame, mirin (sweet), and vegan dashi (stock).

 

Example menu

Rice

Soba Noodle dish

Tofu dish

Tempura mushroom

Japanese omelette (tamago)

Eggplant dish

Burdock and carrot

Cucumber pickle

Okonomiyaki (Japanese Pancake)