FOOD MENU
MISO SOUP (vg,gf) 8
CHILLI EDAMAME (v,gf) 9
w chilli butter
OYSTERS (6) (gf) 32
Tosazu, finger lime
KINGFISH SASHIMI (gf) 28
w green chilli, kaffir lime, coconut
SHISO LEAF CEVICHE (3)(gf) 25
kingfish and salmon w pear, yuzu, mango & sweet potato crunch
BUTTER SCALLOPS (3)(gf) 28
w kimchi butter, yuzu kosho creme fraiche & salmon roe
BEEF TATAKI (gf) 26
seared premium eye fillet, ponzu, chilli jam & a crispy potato nest
CRUMBED SALMON TATAKI 24
Crumbed salmon tataki w ponzu, lemon
KARATE CHICKEN (gf) 22
w trouble sauce, kimchi mayo & szechuan pickled cucumber
PRAWN KATSU SANDO 12
crispy prawn katsu, shredded cabbage, japanese tartar & tonkatsu sauce
TAKOYAKI 18
octopus balls w tonkatsu sauce, chilli mayo & katsuobushi
EGGPLANT STICKS (2)(vg,gf) 12
tempura eggplant w miso caramel glaze, sesame & chives
MUSHROOM SKEWERS (2)(vg,gf) 18
w smoked potato aioli, trouble salsa, & chilli garlic confit
PRAWN SKEWERS (2)(gf) 22
tempura prawns, w wasabi mayo & roast seed chilli crunch
SALMON SKEWERS (2)(gf) 18
w a miso caramel glaze, wasabi, shichimi togarashi & fresh lime
ROAST CAULIFLOWER (gf,vg) 20
w a miso pumpkin puree, fresh herbs, toasted seeds & leek oil
BIGS
TEMPURA BRUSSEL SPROUTS (vg,gf) 25
w kimchi, chilli mayo & pickled ginger cabbage
CRISPY SKIN BARRAMUNDI (gf) 45
w edamame puree, pickled mushrooms, & turmeric pickled ginger
pistachio mayo & ginger cabbage
RYUKYU PORK 42
pork katsu, BBQ pineapple,
pistachio mayo & ginger cabbage
WAGYU STRIPLOIN (gf) 68
200g hibachi grilled MS 8-9 striploin, yakiniku, leek oil & fried enoki mushroom
SALADS + SIDES
TSUKEMONO YUZU PICKLES (vg,gf) 12
MIXED LEAVES (vg) 14
w sesame goma, whipped miso tofu, green beans & pickled ginger
MOÉ SAMA SALAD (vg,gf) 12
cabbage, wakame, carrot, fresh mint w a vinaigrette wafu dressing
GREEN BEANS (gf,vg) 10
w whipped miso tofu & chilli oil crunch
CHILLI PLATE (gf,vg) 8
chilli jam, fresh chilli, shichimi & chilli oil crunch
RICE 6
DESSERT
spiced matcha syrup & white chocolate
YUZU PANNACOTTA (v,gf) 15
w kiwi fruit, strawberry,
spiced matcha syrup & white chocolate
v – vegetarian vg – vegan gf – gluten free
COCKTAILS
SPICY YUZU MARGY 22
Jalapeno infused tequila, yuzu sake, fresh lime, agave
CHERRY BLOSSOM 22
Gin, cherry liqueur, cherry bitters, plum wine, fresh lemon, aquafaba, agave
AFTER SUN MOJITO 22
Grape infused rum, aloe vera, fresh lime, mint
NASHI CAPRIOSKA 22
lemon myrtle infused vodka, pear liqueur, pear puree, fresh lime
APPLE A DAY 22
Vanilla bourbon, a freshly juiced apple, lime
HIGHTIDE SOUR 22
White rum, yuzu sake, lychee, fresh lemon, aquafaba
KING TIDE TEA 22
shochu, passionfruit liqueur, genmaicha (brown rice green tea), fresh lemon, lemongrass sugar
TROUBLED MARY 22
vodka, trouble pickle brine, wasabi, coriander, tomato, fresh lemon, Worcestershire, soy sauce
SPRITZERS
YOU’RE SO PIMSKI 20
Yuzu, Pimm’s, fresh grapefruit
APEROL SPRITZ 18
Aperol, prosecco, soda, orange
DRINKERS DRINKS
JAPANESE BARREL AGED BOULEVARDIER 24
Japanese whiskey, Campari, rosso vermouth
OSAKA NEGRONI 23
Brookies dry gin, sake, plum wine, Campari
BARREL AGED NEGRONI 23
Brookies dry gin, Campari, Rosso vermouth
NICE ONE GARI 23
Pickled ginger infused gin, ginger juice, dry vermouth
BEERS AND CIDERS
ON TAP
Trouble San lager 7/14
Cooper pale ale 7/14.5
Sapporo 7.5/14
Noosa Heads Japanese style Larger 3.5%
7.5/13.5
Earth beer seasonal rotating keg 7.50/14.5
BY THE BOTTLE/CAN
Corona 9
Asahi super dry 3.5%. 9
Kirin Ichiban 10
Stone and Wood “Little Dragon” ginger 11
Yulli’s “Karaoke Kingu” rice lager 11
Earth beer pale ale 11
WINE
SPARKLING
Mojo prosecco 10/45
Days and Daze pet nat 12/56
VIC
ORANGE/SKIN CONTACT
Seasonal Orange wine (ask out staff about this months favourite) 15/70
Italy
Jilly “Banana Girl” (sauvignon blanc, chardonnay) 14.5/65
Clunes, NSW
RED
Amo vino sangovaise 14/62
Riverland, SA
The pawn el desperado (pinot noir) 12/56
Pretty Much Red Chilled red 13/60
Kings Valley, VIC
Tarot (Grenache) 13/60
mclaren Vale, SA
Pepperboy (cabernet Sauvignon) 15/75
Clunes, NSW
Karman tinto (tempranillo) 14/64
WHITE
Aquilani (pinot grigio) 13/60
Italy
Acmé (chardonnay) 17/83
Yarra Valley, SA
Shaw and Smith (sauvignon blanc) 16/77
Ada Hills, SA
Loimer Lenz (reisling) 15/70
Kamptal, Austria
ROSE
Jilly rose 14/64
Clunes, NSW
AIX rose 16.5/75
France
SAKE
SPARKLING SAKE (300ml)
AWYUKI sparkling Sake 38
Hakutsuru tokusen junmai ginjo 35
ippin junmai daigin 40
hakutsuru ukiyoe daigin 42
ozeki one cup (180ml) 16
SAKE (60ml/250ml/bottle)
Onigoroshi Junmai 10/40/90
Taiwagura Yukino Junmai ginjo
Matsushima 13/55/120
Daku Nigori Sake 11/45/100
Yuzu Sake 11
Plum Wine 90ml 11
NAUGHTY NIBBLES $50PP
TAKOYAKI
CHILLI BUTTER EDAMAME
KINGFISH SASHIMI
TAKOYAKI
GREEN BEANS
SALMON SKEWERS
KARATE CHICKEN
GREEN BEANS
RICE
LITTLE TROUBLE BANQUET $65pp
SHISO LEAF CEVICHE
MISO SOUP
CHILLI BUTTER EDAMAME
SHISO LEAF CEVICHE
RYUKU PORK
EGGPLANT STICKS
SALMON SKEWERS
RYUKU PORK
MIXED LEAVES
RICE
BIG TROUBLE BANQUET $85pp
MUSHROOM SKEWERS
CHILLI BUTTER EDAMAME
KINGFISH SASHIMI
MUSHROOM SKEWERS
WAGYU STRIPLOIN
PRAWN KATSU SANDO
BUTTER SCALLOPS
WAGYU STRIPLOIN
MOÉ SAMA SALAD
RICE