kampachi salad, yellowtail sashimi with mizuna greens and truffled ponzu 9 slices ROKA sashimi selection avocado and cucumber maki, yuzu mayonnaise and crushed wasabi peas spicy seared tuna maki cucumber, chives and tempura flakes fried prawn and leek dumplings with tentsuyu dipping sauce chicken wings with yuzu koshu honey salmon fillet teriyaki with sansho salt lamb cutlets with korean spices (2pc) baby back ribs with sansho and cashew nuts (4 ribs) tenderstem broccoli ginger and moromi miso crispy rice crackers with seaweed and chilli pepper seasoning steamed rice sticky toffee pudding with miso caramel and japanese granola

contents makes: 2 california maki rolls and 2 california hand rolls. 2 raw salmon & avocado maki rolls and 2 raw salmon & avocado hand rolls

(vg) (gf)

(vg) (gf)

with sesame dressing

yellowtail sashimi with mizuna greens and truffled ponzu

avocado and sweet dark soy

cucumber, chives and tempura flakes

with spicy korean cabbage and chilli mayo

yuzu mayonnaise and flying fish roe

yuzu mayonnaise and crushed wasabi peas

crab meat, avocado, mayonnaise and wasabi flavoured flying fish roe

salmon, tuna and yellowtail

salmon, tuna and yellowtail

salmon, tuna and yellowtail

with sansho and cashew nuts (8 ribs)

with chilli and lemon (gf)

with korean spices (4pc)

chilli, ginger and spring onion

4 pepper seasoning, garlic soya with teriyaki sauce

300g australian wagyu ribeye with eryngii mushrooms and rice

with sansho salt

ryotei miso and red onion (gf)

marinated in yuzu miso (gf)

with sweet soy and sesame (vg)

ginger and moromi miso (vg)

(vg) (gf)

nashi pear and vanilla custard

with guava, black sesame crumble

with miso caramel and japanese granola

created for ROKA’s anniversary, displays notes of green melon, watermelon and hints of apricot, yamagata, 720ml,