Supernormal is an inspired interpretation of our favourite Asian
eating experiences. Influenced by the cuisine and restaurants of Tokyo, Shanghai,
Seoul and Hong Kong, classic dishes are revisited and some new favourites born.
MENU
House-made kimchi, garlic chive & mussels
12
Szechuan pickled vegetables
10
Korean rice cakes, sesame, sweet chilli
10
Roasted flatbread, shio koji & spring onion
12
Shark Bay scallop roasted in kelp butter
9
Sydney rock oyster, Merimbula
6
Kingfish, pickled fennel & green yuzukosho
26
Royal red prawns, dressed cucumber & celery
22
Selection of seafood on ice
55
New England lobster roll
23
Butter lettuce, chrysanthemum, nashi pear, toasted nori vinaigrette
22
Marinated mushroom, smoked tofu, pickled green chilli
24
Marinated Fremantle octopus, nori, shishito
26
Szechuan white cut chicken, shredded potato, sesame & spinach
28
Wagyu beef bun, aged vinegar & chilli
9
Vegetable dumplings, shiitake XO 6pc
18
Prawn & chicken dumplings, chilli & vinegar 6pc
19
Potsticker dumplings 6pc
22
Duck bao – twice cooked duck leg, vinegar & plum sauce
32
Vegetable claypot rice, Otway shiitake, eggplant
38
Steamed hapuka, Japanese soy, preserved vegetables
46
Milawa chicken, green harissa & miso butter
40
Whole flounder, burnt butter dashi, shaved kombu
48
Slow-cooked lamb shoulder, truss tomato, Yuxiang sauce, crispy garlic
62
Gippsland striploin, roasted kimchi & spring onion
62
300g Wagyu rump cap 7+, house condiments
75
Wok-fried gai lan, mustard greens, sugar snaps
15
Cos heart, perilla vinaigrette
10
Steamed Japanese short grain rice
5
Coconut sago & sorbet, palm sugar, ginger granita
16
Peanut butter parfait, salted caramel & soft chocolate
18
Japanese whisky three milk cake
18
Peanut sesame cookies
6
Our banquet menu features some favourite dishes from our à la carte menu, as well as some exclusive items selected by the kitchen.
BANQUET
85pp
Szechuan pickled vegetables
Nori cracker, seared tuna, bonito
Marinated mushroom, smoked tofu, pickled green chilli
Prawn & chicken dumplings, chilli & vinegar
Tempura Moreton Bay bug, cold noodles dressed with kombu dashi
Slow-cooked lamb shoulder, truss tomato, Yuxiang sauce, crispy garlic
Shredded cabbage, cumin seeds, ginger & mint
Steamed Japanese short grain rice
Peanut butter parfait, salted caramel, soft chocolate
120pp
House made kimchi, garlic chive
Raw & marinated seafood selection
New England lobster roll
Potsticker dumplings
Butter lettuce, chrysanthemum, nashi pear, toasted nori vinaigrette
Tea-smoked Aylesbury duck, udon noodles, fragrant yuzu chilli vinegar
Roasted & glazed Gippsland striploin ssam
served with
Farmer's leaves, pickles & ferments, condiments
Seasoned Japanese short grain rice
Peanut butter parfait, salted caramel, soft chocolate