Degustation Menu

SHOYA Degustation Menu

SHOYA Daily Special Menu

Unagi Canape $12.00/pc

Grilled Miso marinated eel canapé topped with crab meat and

fragrant French black truffle carefully selected by our chef

Golden Perch $12.00/pc

Lightly grilled Miso flavoured perch topped with tomato mousse,

foie gras, and roe of perch sensational and harmonious flavour

of melting topping

Lobster Tail $15.00/pc

Lightly flavoured lobster tail on soft Japanese omelette

covered with thickening sauce with chef's special ingredients

Salmon Carpaccio Shoya Style $ 8.00/entree $ 25.00/main

Pink salt (Murray River) cured salmon, thinly sliced served with

fresh black truffles, salmon caviar, Japanese plum sauce,

shiso leaves with wasabi mousse

Maguro Toro Steak $42.00

Renowned belly of tuna lightly grilled with chef's special sauce

Must try steak for fish lover

Kajiki Toro Steak $42.00

Rich and smooth sword fish belly lightly grilled and topped with

special sauce of East meets West.

# Japanese Traditional Dining "Dining Set Menu

SHOYA Chef's Omakase Course
$120.00 nett per person

Salmon Carpaccio Shoya Style

Sea salted cured salmon, thinly sliced served with Salmon roe,

Truffles, Sour plum sauce and Wasabi mousse

Petit Tempura Lobster

Tempura Lobster tail topped with Cream cheese,

Hokkaido clam, spiced miso wrapped with Witloff

Shoya Crustaceans

A delightful trio of baby Abalone, Hokkaido Scallop and Clam

in a miso vinaigrette with Sea urchin Paste

Hatching Ocean Egg

Steamed savory egg custard, spinach pureé

topped with tempura scampi tail

Assortment of Sashimi

Carefully selected and arranged by our chef

to delight your eyes and mouth

Beef Spinach Roll

Stewed Ox Tongue wrapped with spinach soufflé

served with lemon, basil yogurt

Crab Tempura

Whole ‘Taraba’ crab leg deep-fried in tempura style

Tai Somen

A palate cleansing petite griled Snapper fillet topped onto

wheat Somen noodles with a Bonito Konbu dashi

Wagyu Beef Steak

Wagyu eye fillet dressed with black truffle,

enoki, shiitake miso sauce

Mixed Rice

Mixed tasty steam rice with chicken, vegetables and mushrooms

Miso Soup

Miso soup with seaweed, tofu and chopped green onions

Chef’s Dessert

Chef’s selection of home made dessert

specially arranged for you

SHOYA Chef's Omakase Course
$150.00 nett per person

Jamon Uni Ice

Joselito Jamon Iberico ham with a cure of 3 years

topped with Shiso basil and Sea urchin Ice Cream

Petit Tempura Lobster

Tempura Lobster tail topped with Cream cheese,

Hokkaido clam, spiced miso wrapped with Witloff

Shoya Crustaceans

A delightful trio of baby Abalone, Hokkaido Scallop and Clam

in a miso vinaigrette with Sea urchin Paste

Hatching Ocean Egg

Steamed savory egg custard, spinach pureé

topped with tempura scampi tail

Daiginjo Sake Poached Oyster with Hatcho Miso

Poached Tasmanian Pittwater Oyster in a Daiginjo Sake

served with Pink Peppercorn and Hatcho Miso saucel

Assortment of Sashimi

Carefully selected and arranged by our chef

to delight your eyes and mouth

Uzura Bamboo Mushi-Age

Quail thigh in a Green tea scented Bamboo leaf encrust

with a side of Soy Ginger sauce

Crab Tempura

Whole ‘Taraba’ crab leg deep-fried in tempura style

Tai Somen

A palate cleansing petite griled Snapper fillet topped onto

wheat Somen noodles with a Bonito Konbu dashi

Wagyu Beef Steak

Wagyu premium sirloin topped with a piece of foie gras

dressed with black truffle, enoki, shiitake miso sauce

Mixed Rice

Mixed tasty steam rice with chicken, vegetables and mushrooms

Miso Soup

Miso soup with seaweed, tofu and chopped green onions

Chef’s Dessert

Chef’s selection of home made dessert

specially arranged for you

SHOYA Chef's Omakase Course
$180.00 nett per person

Jamon Uni Ice

Joselito Jamon Iberico ham with a cure of 3 years

topped with Shiso basil and Sea urchin Ice Cream

Petit Tempura Lobster

Tempura Lobster tail topped with Cream cheese,

Hokkaido clam, spiced miso wrapped with Witloff

Shoya Crustaceans

A delightful trio of baby Abalone, Hokkaido Scallop and Clam

in a miso vinaigrette with Sea urchin Paste

Hatching Ocean Egg

Steamed savory egg custard, spinach pureé

topped with tempura scampi tail

Daiginjo Sake Poached Oyster with Hatcho Miso

Poached Tasmanian Pittwater Oyster in a Daiginjo Sake

served with Pink Peppercorn and Hatcho Miso saucel

Assortment of Sashimi

Carefully selected and arranged by our chef

to delight your eyes and mouth

Uzura Bamboo Mushi-Age

Quail thigh in a Green tea scented Bamboo leaf encrust

with a side of Soy Ginger sauce

Crab Tempura

Whole ‘Taraba’ crab leg deep-fried in tempura style

Venison Kyoho Medallions

Pan seared Sirloin Venison Medallions on a base

of steamed Eggplant with a soy kyoho sauce

Sauteed Awabi with Nasu Miso

Poached then sauteed Abalone with on Apple

onion Soy sauce topped with a Eggplant miso paste

Wagyu Beef Steak

Wagyu premium sirloin topped with a piece of foie gras

dressed with black truffle, enoki, shiitake miso sauce

Mixed Rice

Mixed tasty steam rice with chicken, vegetables and mushrooms

Miso Soup

Miso soup with seaweed, tofu and chopped green onions

Chef’s Dessert

Chef’s selection of home made dessert

specially arranged for you

SHOYA Festive Course
$100.00 nett per person

Unagi Canape

Grilled miso marinated eel canapé topped with crab meat salad,

Salmon caviar and truffle

Golden Perch

Lightly grilled miso flavoured perch topped with tomato mousse,

foie gras, and semi dried Mullet Roe

Assortment of Sashimi

Carefully selected and arranged by our chef

to delight your eyes and mouth

Beef Spinach Roll

Stewed Ox Tongue wrapped with spinach soufflé

served with lemon, basil yogurt

Crab Tempura

Whole ‘Taraba’ crab leg deep-fried in tempura style

Fish Steak

Chef selection of fresh fish fillet,

served then laid on a bed of teriyaki sauce and sesame vinegar

Wagyu Beef Steak

Wagyu eye fillet dressed with black truffle,

enoki, shiitake miso sauce

Mixed Rice

Mixed tasty steam rice with chicken, vegetables and mushrooms

Miso Soup

Miso soup with seaweed, tofu and chopped green onions

Chef’s Dessert

Chef’s selection of home made dessert

specially arranged for you

SHOYA Vegetarian Course Menu__
$ 100.00nett per person__

Sumisoae

Chilled green beans served with sour miso paste

Ohitashi

Lightly boiled spinach served with dashi

Furofuki Daikon

Poached daikon radish served with sweet red miso sauce

Agedashi Yasai Tofu

Mixed vegetables in batter deep-fried to perfection

served with grated white radish and ginger with sweet soy sauce

Yasai Tempura

Assorted vegetables in a light tempura

Mix Vegetable Pancake

Japanese style savory vegetable pancake with a black truffle sauce

Tofu Steak

Soya bean curd steak with a tasty soy, orange caramelized sauce

Vegetarian California Rolls

Vinegared rice rolled with vegetables and seaweed

Miso Soup

Miso soup with seaweed, tofu and green onions

Chef’s Dessert

Chef’s selection of home made dessert

* Please notify our staff any special dietary requirements

prior to the ordering, THANK YOU!

SHOYA Wheat Free Course Menu__
$ 100.00nett per person__

Edamame

Lightly boiled young soya

Hiya Yakko

Chilled bean curd with chopped green onions and light soy sauce

Agedashi Yasai Tofu

Chopped mixed vegetables with bean curd paste

to make a round dumpling served in a light soy sauce

Assortment of Sashimi

Carefully selected and arranged by our chef

to delight your eyes and mouth

Grilled Crab

Whole ‘Taraba’ crab leg grilled for you to enjoy its texture

Poached Salmon

Lightly cooked juicy salmon covered with salmon caviar

Amiyaki Karubi

Grilled wagyu beef rib topped with grated white radish and sliced onions

with refreshing Japanese vinegar sauce

Rice

Steamed rice

Miso Soup

Miso soup with seaweed, tofu and chopped green onions

Fruits Platter

Chef’s selection of fruits specially arranged for you

Chef's “OMAKASE”

Chef's “OMAKASE”__
$150.00 Onwards ～ per person__

SHOYA's owner-master-chef SHIGEO NONAKA
and his team shall prepare the best dinner of the day
using the freshest and special ingredients available
for this special occasion for you and your valued guests.

ZENSAI of the Day
Combination of unique selection of small appetizers

Appetizers
Pre-main dish selected by Chef

Chef's Main Courses
Today's special selection with fresh ingredients

Dessert
Home made dessert to conclude your meal
Chef SHIGEO and his team are very happy to hear your likes and dislikes.
So, please inform our staff if you are allergic to any ingredients
or any ingredients to be avoided to prepare your course meal.
Otherwise, sit back, relax, and be amazed!