The Rocks Teppanyaki

Crab salad with avocado wrapped in Hiramasa kingfish and flamed on the teppan with our secret sauce

Fresh greens topped with our house-made French dressing

Prawns, scallops, salmon & calamari. Approx 300gm

approx 180gm

approx 600gm

approx 300gm

approx 200gm

only available in season

layered over crushed ice, green apple liqueur, cassis, lychee liqueur and a dash of fresh apple

for those who like it hot and spicy, Absolut vodka and Soho lychee liqueur, muddled with fresh red chillies, coriander, lychees, fresh lime and charged with lemonade

classic mojito turned Japanese – shiso (Japanese mint) and fresh lime, muddled with white rum, Miyamizu sake and sugar, then covered in crushed ice

mixing the very best of Japan: Yuzushu citrus sake, Yamazaki whiskey, a squeeze of orange, topped with Disaronno

Midori, Yuzushu infused sake and pineapple juice shaken and strained over yuzu sorbet

refreshing layers of mango and strawberry liqueur, pineapple juice, mandarin liqueur and cranberry juice

for those feeling a little romantic, this flavour-filled concoction of Cointreau Passionfruit liqueur and Golden Alize is served in a large carafe with two straws to ensure it's enjoyed together

fresh mangoes blended with orange and crushed pineapple juice with a dash of grenadine

flavoursome morsel prepared daily by our chef to get those taste buds working

fresh greens with Kobe's ponzu citrus dressing

large king prawn, slice of salmon and Hokkaido scallop cooked to perfection

your choice of 170gm Cobia (black Kingfish) or 170gm salmon with mirin and teriyaki sauce, then packaged and puff-baked on the teppan, with grilled asparagus, shitake mushroom & baby spinach

steamed and salted baby soya beans in the pod

mixed greens with fresh tomato, cucumber and marinated seaweed, drizzled with housemade soy dressing

selection of vegetables in light tempura batter, with dipping sauce

exotic selection of Japanese mushrooms, sautéed with mixed leaves in garlic butter sauce and pine nuts

teppanyaki style silken tofu with pumpkin, sweet potato and spinach with dengaku sauce

flavoursome morsel prepared daily by our chef to get those taste buds working

exotic selection of Japanese mushrooms, sautéed with mixed leaves in garlic butter sauce and pine nuts

large king prawn, slice of salmon and Hokkaido scallop cooked to perfection

with grilled asparagus, baby spinach and bean sprouts

crab salad with avocado wrapped in Hiramasa kingfish and flamed on the teppan with our secret sauce

little morsels to tantalise your taste buds

full bodied demitasse of soup made in house from roasted cauliflower blended by hand with a selection of cheeses, fresh vegetable stock and cream

exotic selection of Japanese mushrooms, sautéed with mixed leaves in garlic butter sauce and pine nuts

king prawn, scallop, kingfish, salmon and calamari (approximately 300gm) with grilled asparagus, baby spinach & bean sprouts

teppanyaki-style, freshly made Sapporo beer crêpe, flambéed with Grand Marnier, glazed with orange caramel sauce, with French vanilla gelato

crab salad with avocado wrapped in Hiramasa kingfish and flamed on the teppan with our secret sauce

seared and chilled, served rare with garlic, ginger and ponzu sauce

full bodied demitasse of soup made in house from roasted cauliflower blended by hand with parmesan cheese, fresh vegetable stock and cream

exotic selection of Japanese mushrooms, sautéed with mixed leaves in garlic butter sauce and pine nuts

120gm of grain fed tenderloin and 120gm of Master Kobe wagyu AA6+ with grilled asparagus, baby spinach & bean sprouts

teppanyaki-style, freshly made Sapporo beer crêpe, flambéed with Grand Marnier, glazed with orange caramel sauce, with French vanilla gelato

crab salad with avocado wrapped in Hiramasa kingfish and flamed on the teppan with our secret sauce

Japanese scallop sizzled with heated extra virgin olive oil, drizzled with wasabi dressing

garden greens with shoyu dressing, with scallop, calamari, mussels and house made chilli sauce

wild caught barramundi fillet flamed with motoyaki sauce and served with bean sprouts

with asparagus, mushroom and spinach

teppanyaki-style, freshly made Sapporo beer crêpe, flambéed with Grand Marnier, glazed with orange caramel sauce, with French vanilla gelato

crab salad with avocado wrapped in Hiramasa kingfish and flamed on the teppan with our secret sauce

seared and chilled, served rare with garlic, ginger and ponzu sauce

full bodied demitasse of soup made in house from roasted cauliflower blended by hand with a selection of cheeses, fresh vegetable stock and cream

exotic selection of Japanese mushrooms, sautéed with mixed leaves in garlic butter sauce and pine nuts

to cleanse the palate

razor thin slices of wagyu, teppan seared and rolled with asparagus, carrot and spinach, finished with butter, soy and brandy

strawberries steeped in Frais des Bois syrup, wrapped in a freshly made Sapporo beer crepe, flambéed with Frais des Bois liqueur and served with French vanilla gelato

crab salad with avocado wrapped in Hiramasa kingfish and flamed on the teppan with our secret sauce

fresh greens topped with prawn and calamari with garlic soy

full bodied demitasse of soup made in house from roasted cauliflower blended by hand with a selection of cheeses, fresh vegetable stock and cream

panko crusted Hokkaido scallop gently cooked on the teppan to preserve its juiciness

to cleanse the palate

grilled on the teppan to highlight the sweetness, served in the shell with bean sprouts, baby spinach, fresh lemon and dipping sauces

strawberries steeped in Frais des Bois syrup, wrapped in a freshly made Sapporo beer crepe, flambéed with Frais des Bois liqueur and served with French vanilla gelato

crab salad with avocado wrapped in Hiramasa kingfish and flamed on the teppan with our secret sauce

seared and chilled served rare with shaved onion, KJ tataki sauce

full bodied demitasse of soup made in house from roasted cauliflower blended by hand with a selection of cheeses, fresh vegetable stock and cream

scallop sashimi, sizzled with heated extra virgin olive oil, drizzled with wasabi pepper sauce

120gm of slipper lobster meat flamed with KJ motoyaki sauce, with mushroom, zucchini & pumpkin

to cleanse the palate

With asparagus, mushroom and spinach

new season red plums steeped in hot sugar and Umeshu (Japanese plum wine), folded in a crepe cooked in Umeshu butter and flamed in Slivovitz, served with creamy vanilla ice cream and chilled Umeshu (Japanese plum sake)

crab salad with avocado wrapped in Hiramasa kingfish and flamed on the teppan with our secret sauce

little morsels to tantalise your taste buds

full bodied demitasse of soup made in house from roasted cauliflower blended by hand with a selection of cheeses, fresh vegetable stock and cream

U6 tiger prawn, slice of salmon and Hokkaido scallop cooked to perfection

to cleanse the palate

broiled and seasoned to your liking, accompanied by a selection of grilled asparagus and baby spinach

new season red plums steeped in hot sugar and Umeshu (Japanese plum wine), folded in a crepe cooked in Umeshu butter and flamed in Slivovitz, served with creamy vanilla ice cream and chilled Umeshu (Japanese plum sake)

demitasse of hand blended cauliflower puree, with a dash of fresh cream

exotic mushrooms sizzled with garlic seaweed butter, on a bed of fresh greens

Japanese savoury pancake with tonkatsu sauce and Japanese pickles

green tea and sweet red bean crème brulee, served flaming with vanilla liqueur

Chef's daily appetiser

garden greens topped with marinated mustard seaweed and soy vinaigrette

200gm of 100-day grain fed Australian Black Angus striploin, cooked to your liking, with bean sprouts and asparagus

green tea and sweet red bean crème brulee, served flaming with vanilla liqueur

demitasse of hand blended cauliflower puree, with a dash of fresh cream

garden greens topped with marinated mustard seaweed and soy vinaigrette

Berkshire pork striploin sizzled with KJ ginger sauce, bean sprouts and spinach

green tea and sweet red bean crème brulee, served flaming with vanilla liqueur

Chef's daily appetiser

garden greens topped with marinated mustard seaweed and soy vinaigrette

king prawn, calamari and the fish of the day, served with teppan grilled vegetables

green tea and sweet red bean crème brulee, served flaming with vanilla liqueur

Crab salad with avocado wrapped in Hiramasa kingfish and flamed on the teppan with our secret sauce

Fresh greens topped with our house-made French dressing

Prawns, scallops, salmon calamari. Approx 300gm

approx 180gm

approx 600gm

approx 300gm

approx 200gm

only available in season

layered over crushed ice, green apple liqueur, cassis, lychee liqueur and a dash of fresh apple

for those who like it hot and spicy, Absolut vodka and Soho lychee liqueur, muddled with fresh red chillies, coriander, lychees, fresh lime and charged with lemonade

classic mojito turned Japanese – shiso (Japanese mint) and fresh lime, muddled with white rum, Miyamizu sake and sugar, then covered in crushed ice

mixing the very best of Japan: Yuzushu citrus sake, Yamazaki whiskey, a squeeze of orange, topped with Disaronno

Midori, Yuzushu infused sake and pineapple juice shaken and strained over yuzu sorbet

refreshing layers of mango and strawberry liqueur, pineapple juice, mandarin liqueur and cranberry juice

for those feeling a little romantic, this flavour-filled concoction of Cointreau Passionfruit liqueur and Golden Alize is served in a large carafe with two straws to ensure it's enjoyed together

fresh mangoes blended with orange and crushed pineapple juice with a dash of grenadine

flavoursome morsel prepared daily by our chef to get those taste buds working

fresh greens with Kobe's ponzu citrus dressing

large king prawn, slice of salmon and Hokkaido scallop cooked to perfection

your choice of 170gm Cobia (black Kingfish) or 170gm salmon with mirin and teriyaki sauce, then packaged and puff-baked on the teppan, with grilled asparagus, shitake mushroom baby spinach

steamed and salted baby soya beans in the pod

mixed greens with fresh tomato, cucumber and marinated seaweed, drizzled with housemade soy dressing

selection of vegetables in light tempura batter, with dipping sauce

exotic selection of Japanese mushrooms, sautéed with mixed leaves in garlic butter sauce and pine nuts

teppanyaki style silken tofu with pumpkin, sweet potato and spinach with dengaku sauce

flavoursome morsel prepared daily by our chef to get those taste buds working

exotic selection of Japanese mushrooms, sautéed with mixed leaves in garlic butter sauce and pine nuts

large king prawn, slice of salmon and Hokkaido scallop cooked to perfection

with grilled asparagus, baby spinach and bean sprouts

crab salad with avocado wrapped in Hiramasa kingfish and flamed on the teppan with our secret sauce

little morsels to tantalise your taste buds

full bodied demitasse of soup made in house from roasted cauliflower blended by hand with a selection of cheeses, fresh vegetable stock and cream

exotic selection of Japanese mushrooms, sautéed with mixed leaves in garlic butter sauce and pine nuts

king prawn, scallop, kingfish, salmon and calamari (approximately 300gm) with grilled asparagus, baby spinach bean sprouts

teppanyaki-style, freshly made Sapporo beer crêpe, flambéed with Grand Marnier, glazed with orange caramel sauce, with French vanilla gelato

crab salad with avocado wrapped in Hiramasa kingfish and flamed on the teppan with our secret sauce

seared and chilled, served rare with garlic, ginger and ponzu sauce

full bodied demitasse of soup made in house from roasted cauliflower blended by hand with parmesan cheese, fresh vegetable stock and cream

exotic selection of Japanese mushrooms, sautéed with mixed leaves in garlic butter sauce and pine nuts

120gm of grain fed tenderloin and 120gm of Master Kobe wagyu AA6+ with grilled asparagus, baby spinach bean sprouts

teppanyaki-style, freshly made Sapporo beer crêpe, flambéed with Grand Marnier, glazed with orange caramel sauce, with French vanilla gelato

crab salad with avocado wrapped in Hiramasa kingfish and flamed on the teppan with our secret sauce

Japanese scallop sizzled with heated extra virgin olive oil, drizzled with wasabi dressing

garden greens with shoyu dressing, with scallop, calamari, mussels and house made chilli sauce

wild caught barramundi fillet flamed with motoyaki sauce and served with bean sprouts

with asparagus, mushroom and spinach

teppanyaki-style, freshly made Sapporo beer crêpe, flambéed with Grand Marnier, glazed with orange caramel sauce, with French vanilla gelato

crab salad with avocado wrapped in Hiramasa kingfish and flamed on the teppan with our secret sauce

seared and chilled, served rare with garlic, ginger and ponzu sauce

full bodied demitasse of soup made in house from roasted cauliflower blended by hand with a selection of cheeses, fresh vegetable stock and cream

exotic selection of Japanese mushrooms, sautéed with mixed leaves in garlic butter sauce and pine nuts

to cleanse the palate

razor thin slices of wagyu, teppan seared and rolled with asparagus, carrot and spinach, finished with butter, soy and brandy

strawberries steeped in Frais des Bois syrup, wrapped in a freshly made Sapporo beer crepe, flambéed with Frais des Bois liqueur and served with French vanilla gelato

crab salad with avocado wrapped in Hiramasa kingfish and flamed on the teppan with our secret sauce

fresh greens topped with prawn and calamari with garlic soy

full bodied demitasse of soup made in house from roasted cauliflower blended by hand with a selection of cheeses, fresh vegetable stock and cream

panko crusted Hokkaido scallop gently cooked on the teppan to preserve its juiciness

to cleanse the palate

grilled on the teppan to highlight the sweetness, served in the shell with bean sprouts, baby spinach, fresh lemon and dipping sauces

strawberries steeped in Frais des Bois syrup, wrapped in a freshly made Sapporo beer crepe, flambéed with Frais des Bois liqueur and served with French vanilla gelato

crab salad with avocado wrapped in Hiramasa kingfish and flamed on the teppan with our secret sauce

seared and chilled served rare with shaved onion, KJ tataki sauce

full bodied demitasse of soup made in house from roasted cauliflower blended by hand with a selection of cheeses, fresh vegetable stock and cream

scallop sashimi, sizzled with heated extra virgin olive oil, drizzled with wasabi pepper sauce

120gm of slipper lobster meat flamed with KJ motoyaki sauce, with mushroom, zucchini pumpkin

to cleanse the palate

With asparagus, mushroom and spinach

new season red plums steeped in hot sugar and Umeshu (Japanese plum wine), folded in a crepe cooked in Umeshu butter and flamed in Slivovitz, served with creamy vanilla ice cream and chilled Umeshu (Japanese plum sake)

crab salad with avocado wrapped in Hiramasa kingfish and flamed on the teppan with our secret sauce

little morsels to tantalise your taste buds

full bodied demitasse of soup made in house from roasted cauliflower blended by hand with a selection of cheeses, fresh vegetable stock and cream

U6 tiger prawn, slice of salmon and Hokkaido scallop cooked to perfection

to cleanse the palate

broiled and seasoned to your liking, accompanied by a selection of grilled asparagus and baby spinach

new season red plums steeped in hot sugar and Umeshu (Japanese plum wine), folded in a crepe cooked in Umeshu butter and flamed in Slivovitz, served with creamy vanilla ice cream and chilled Umeshu (Japanese plum sake)

demitasse of hand blended cauliflower puree, with a dash of fresh cream

exotic mushrooms sizzled with garlic seaweed butter, on a bed of fresh greens

Japanese savoury pancake with tonkatsu sauce and Japanese pickles

green tea and sweet red bean crème brulee, served flaming with vanilla liqueur

Chef's daily appetiser

garden greens topped with marinated mustard seaweed and soy vinaigrette

200gm of 100-day grain fed Australian Black Angus striploin, cooked to your liking, with bean sprouts and asparagus

green tea and sweet red bean crème brulee, served flaming with vanilla liqueur

demitasse of hand blended cauliflower puree, with a dash of fresh cream

garden greens topped with marinated mustard seaweed and soy vinaigrette

Berkshire pork striploin sizzled with KJ ginger sauce, bean sprouts and spinach

green tea and sweet red bean crème brulee, served flaming with vanilla liqueur

Chef's daily appetiser

garden greens topped with marinated mustard seaweed and soy vinaigrette

king prawn, calamari and the fish of the day, served with teppan grilled vegetables

green tea and sweet red bean crème brulee, served flaming with vanilla liqueur

Crab salad with avocado wrapped in Hiramasa kingfish and flamed on the teppan with our secret sauce

Fresh greens topped with our house-made French dressing

Prawns, scallops, salmon & calamari. Approx 300gm

approx 180gm

approx 600gm

approx 300gm

approx 200gm

only available in season

layered over crushed ice, green apple liqueur, cassis, lychee liqueur and a dash of fresh apple

for those who like it hot and spicy, Absolut vodka and Soho lychee liqueur, muddled with fresh red chillies, coriander, lychees, fresh lime and charged with lemonade

classic mojito turned Japanese – shiso (Japanese mint) and fresh lime, muddled with white rum, Miyamizu sake and sugar, then covered in crushed ice

mixing the very best of Japan: Yuzushu citrus sake, Yamazaki whiskey, a squeeze of orange, topped with Disaronno

Midori, Yuzushu infused sake and pineapple juice shaken and strained over yuzu sorbet

refreshing layers of mango and strawberry liqueur, pineapple juice, mandarin liqueur and cranberry juice

for those feeling a little romantic, this flavour-filled concoction of Cointreau Passionfruit liqueur and Golden Alize is served in a large carafe with two straws to ensure it's enjoyed together

fresh mangoes blended with orange and crushed pineapple juice with a dash of grenadine

flavoursome morsel prepared daily by our chef to get those taste buds working

fresh greens with Kobe's ponzu citrus dressing

large king prawn, slice of salmon and Hokkaido scallop cooked to perfection

your choice of 170gm Cobia (black Kingfish) or 170gm salmon with mirin and teriyaki sauce, then packaged and puff-baked on the teppan, with grilled asparagus, shitake mushroom & baby spinach

steamed and salted baby soya beans in the pod

mixed greens with fresh tomato, cucumber and marinated seaweed, drizzled with housemade soy dressing

selection of vegetables in light tempura batter, with dipping sauce

exotic selection of Japanese mushrooms, sautéed with mixed leaves in garlic butter sauce and pine nuts

teppanyaki style silken tofu with pumpkin, sweet potato and spinach with dengaku sauce

flavoursome morsel prepared daily by our chef to get those taste buds working

exotic selection of Japanese mushrooms, sautéed with mixed leaves in garlic butter sauce and pine nuts

large king prawn, slice of salmon and Hokkaido scallop cooked to perfection

with grilled asparagus, baby spinach and bean sprouts

crab salad with avocado wrapped in Hiramasa kingfish and flamed on the teppan with our secret sauce

little morsels to tantalise your taste buds

full bodied demitasse of soup made in house from roasted cauliflower blended by hand with a selection of cheeses, fresh vegetable stock and cream

exotic selection of Japanese mushrooms, sautéed with mixed leaves in garlic butter sauce and pine nuts

king prawn, scallop, kingfish, salmon and calamari (approximately 300gm) with grilled asparagus, baby spinach & bean sprouts

teppanyaki-style, freshly made Sapporo beer crêpe, flambéed with Grand Marnier, glazed with orange caramel sauce, with French vanilla gelato

crab salad with avocado wrapped in Hiramasa kingfish and flamed on the teppan with our secret sauce

seared and chilled, served rare with garlic, ginger and ponzu sauce

full bodied demitasse of soup made in house from roasted cauliflower blended by hand with parmesan cheese, fresh vegetable stock and cream

exotic selection of Japanese mushrooms, sautéed with mixed leaves in garlic butter sauce and pine nuts

120gm of grain fed tenderloin and 120gm of Master Kobe wagyu AA6+ with grilled asparagus, baby spinach & bean sprouts

teppanyaki-style, freshly made Sapporo beer crêpe, flambéed with Grand Marnier, glazed with orange caramel sauce, with French vanilla gelato

crab salad with avocado wrapped in Hiramasa kingfish and flamed on the teppan with our secret sauce

Japanese scallop sizzled with heated extra virgin olive oil, drizzled with wasabi dressing

garden greens with shoyu dressing, with scallop, calamari, mussels and house made chilli sauce

wild caught barramundi fillet flamed with motoyaki sauce and served with bean sprouts

with asparagus, mushroom and spinach

teppanyaki-style, freshly made Sapporo beer crêpe, flambéed with Grand Marnier, glazed with orange caramel sauce, with French vanilla gelato

crab salad with avocado wrapped in Hiramasa kingfish and flamed on the teppan with our secret sauce

seared and chilled, served rare with garlic, ginger and ponzu sauce

full bodied demitasse of soup made in house from roasted cauliflower blended by hand with a selection of cheeses, fresh vegetable stock and cream

exotic selection of Japanese mushrooms, sautéed with mixed leaves in garlic butter sauce and pine nuts

to cleanse the palate

razor thin slices of wagyu, teppan seared and rolled with asparagus, carrot and spinach, finished with butter, soy and brandy

strawberries steeped in Frais des Bois syrup, wrapped in a freshly made Sapporo beer crepe, flambéed with Frais des Bois liqueur and served with French vanilla gelato

crab salad with avocado wrapped in Hiramasa kingfish and flamed on the teppan with our secret sauce

fresh greens topped with prawn and calamari with garlic soy

full bodied demitasse of soup made in house from roasted cauliflower blended by hand with a selection of cheeses, fresh vegetable stock and cream

panko crusted Hokkaido scallop gently cooked on the teppan to preserve its juiciness

to cleanse the palate

grilled on the teppan to highlight the sweetness, served in the shell with bean sprouts, baby spinach, fresh lemon and dipping sauces

strawberries steeped in Frais des Bois syrup, wrapped in a freshly made Sapporo beer crepe, flambéed with Frais des Bois liqueur and served with French vanilla gelato

crab salad with avocado wrapped in Hiramasa kingfish and flamed on the teppan with our secret sauce

seared and chilled served rare with shaved onion, KJ tataki sauce

full bodied demitasse of soup made in house from roasted cauliflower blended by hand with a selection of cheeses, fresh vegetable stock and cream

scallop sashimi, sizzled with heated extra virgin olive oil, drizzled with wasabi pepper sauce

120gm of slipper lobster meat flamed with KJ motoyaki sauce, with mushroom, zucchini & pumpkin

to cleanse the palate

With asparagus, mushroom and spinach

new season red plums steeped in hot sugar and Umeshu (Japanese plum wine), folded in a crepe cooked in Umeshu butter and flamed in Slivovitz, served with creamy vanilla ice cream and chilled Umeshu (Japanese plum sake)

crab salad with avocado wrapped in Hiramasa kingfish and flamed on the teppan with our secret sauce

little morsels to tantalise your taste buds

full bodied demitasse of soup made in house from roasted cauliflower blended by hand with a selection of cheeses, fresh vegetable stock and cream

U6 tiger prawn, slice of salmon and Hokkaido scallop cooked to perfection

to cleanse the palate

broiled and seasoned to your liking, accompanied by a selection of grilled asparagus and baby spinach

new season red plums steeped in hot sugar and Umeshu (Japanese plum wine), folded in a crepe cooked in Umeshu butter and flamed in Slivovitz, served with creamy vanilla ice cream and chilled Umeshu (Japanese plum sake)