• Valid for one person
• Deluxe seafood autumn teppanyaki banquet with AA5+ Grade Wagyu
  • UPGRADE your Australian full-blood Wagyu Sirloin AA5+ to AA9+
• OR deluxe seafood autumn teppanyaki banquet with baby lobster tail
  • UPGRADE your baby coral lobster tail to large Northern Territory lobster tail
• Available every day:
  • Lunch: Sittings from 12pm–3pm (last booking)
  • Dinner: Sittings from 5pm–10.30pm (last booking)
• Please Note: Offers redeemed on a Sunday and public holidays are subject to 10% surcharge to the amount stated on the offer, payable directly to The Rocks Teppanyaki

Autumn Wagyu Deluxe Menu Highlights:

• Wagyu tataki: Wagyu AA9+ topside with salt and pepper coat, charred to rare, chilled then sliced thinly and served rare with a garlic ginger tataki sauce
• Flaming no.1 special: Crab salad with avocado wrapped in Hiramasa kingfish and flamed on the teppan with our secret sauce
• Foie gras: Poached French foie gras cooked on the teppan and stacked with daikon, shiitake mushroom, asparagus and nomono sauce, with shaved black truffle with a touch of gold
• Cauliflower soup: A rich fusion of slow-roasted cauliflower blended with caramelised onion, butter, fresh vegetable stock and cream
• Hot mushroom salad: A posy of shimeji, enoki and shiitake mushrooms, sautéed in garlic and seaweed butter, served over mixed leaves drizzled with house made soy dressing
• Veal maki: thinly sliced Australian milk veal topside, rolled with seasoned spinach and seared leak, then basted in a traditional Japanese Tare sauce of soy, mirin, onion garlic and sesame oil
• A duo of Japanese Wagyu 5 and Australian full-blood Wagyu AA5+: All wagyu is cooked medium rare unless requested differently
  • UPGRADE your Australian full-blood Wagyu Sirloin AA5+ to Australian Fullblood Wagyu Sirloin AA9+
• Garlic or steamed rice
• Red and white miso soup
• Crepe Suzette: A traditional French dessert teppanyaki style, Sapporo beer crepe with orange caramel sauce and an orange segment, flambéed with Grand Marnier, served with vanilla bean ice cream

Autumn Seafood Indulgence Menu Highlights:

• Poke cup: Hawaiian-style sashimi in spice poke sauce served in a crisp charcoal pastry cup on a pillow of goat cheese with yuzu jam and honeyed lotus root
• Flaming no.1 special: Crab salad with avocado wrapped in Hiramasa kingfish and flamed on the teppan with our secret sauce
• Nanbanzuke: Flash-fried salmon served with house-made sweet and sour pickles
• Cauliflower soup: A rich fusion of slow-roasted cauliflower blended with caramelised onion, butter, fresh vegetable stock and cream
• Spicy seafood salad: a trio of Pacific line-caught Calamari, green lip mussels and cocktail prawn in spicy dengaku sauce over mixed greens with fresh tomato, and cucumber, drizzled with house-made soy dressing
• Seafood selection: One large king prawn, Patagonian tooth fish with Saikyo yaki miso baste and Hokkaido scallop all cooked to perfection served with lemon and dipping sauce
• Broiled lobster tail in seaweed butter: A sweet Belize baby coral lobster, broiled with white wine and garlic seaweed butter served with a sauté of zucchini, capsicum, shimeji, and shitake mushrooms in garlic sesame oil
  • UPGRADE your baby coral lobster tail to a large Northern Territory lobster tail (approximately 280gm)
• Garlic or steamed rice
• Red and white miso soup
• Crepe Suzette: A traditional French dessert teppanyaki style, Sapporo beer crepe with orange caramel sauce and an orange segment, flambéed with Grand Marnier, served with vanilla bean ice cream

*Menu is subject to change. Images and descriptions are provided as examples only

• Valid for two or four adults (18+)
• Three-course dinner at The Meat & Wine Co. Perth
  • Entrées
  • Mains
  • Desserts
  • One glass of house wine per person
• Available hours:
  • Sunday – Wednesday: 5pm, 6pm, 8pm or 9pm booking times
  • Thursday – Saturday: 5pm or 9pm booking times
• Bookings valid to 30 June 2025

Sample Menu Highlights:

Entrées (to share):

• Boerewors Skewer: South African beef sausages with coriander & cumin, chakalaka & pap croquette, BBQ relish, onion rings
• Szechuan Calamari: Lightly fried calamari, cucumber, onion, lemon and nam jim sauce

Mains (to share):

• 250g Rump (Monte Grain Fed 150 Days, Marble Score 2+): Monte is the premium line of beef exclusively sourced and Grilled to perfection with The Meat & Wine Co.’s unique basting
• Portuguese Chicken Skewer: Portuguese spiced chicken thighs, lemon
• Both options are served with crunchy chips or house salad and your choice of mushroom or peppercorn sauce

Desserts (to share):

• Chocolate & Hazelnut Fondant: Melted salted caramel & chocolate sauce, white chocolate snow, hazelnut praline gelato
• Crème Brûlée: Coffee cream, shortbread biscuit

*Menu is seasonal and subject to change without notice. Images and description are an example only

• Valid for two adults (18+)
• 12-course ‘Native Australia’ degustation dinner at NEL Restaurant
• Glass of prosecco per person on arrival
• Venue: 75 Wentworth Avenue, Sydney, New South Wales 2000
• Available:
  • Tuesday – Thursday: Sittings at 5.30pm and 8pm
  • Friday: Sittings at 5.30pm and 8.15pm
• Bookings available from 14 January 2025
• Bookings valid to 13 June 2025

Sample Menu Highlights:

• Bush Tomato & Vegemite Sandwich
• Native Curry Crab
• Pyengana Tart
• Pepperberry & Coffee Kangaroo
• Davidson Plum Lamington

*Please note, menu names are conceptual. Menu items are a sample only and subject to change.

• Valid for one adult (18+)
• Five-course signature tasting menu at O Bar and Dining
• Signature cocktail on arrival
• Guaranteed window table
• Available every day: Sittings from 5pm–8pm (last booking)
• Bookings valid to 30 April 2025

Sample Menu Highlights:

• For the Table: Handmade caponata bread with cultured coppertree farm salted butter
• Course One: Scorched sashimi kingfish with smoked dashi tofu, pickled celery, apple & elderflower ponzu
• Course Two: Caramelised miso scallops with red miso marmalade, fragrant red rice, carrot ‘popcorn’ & shoots
• Course Three: Baked murray cod and spanner crab royale with organic grilled zucchini, society garlic, scallop & herb sauce
• Course Four: Black opal beef rib & loin MS 6+ with claypot braise & black salt brine, roasted cauliflower verde, smoked soubise
• Course Five: New season mango, lime and coconut pudding with mango & passionfruit salad, coconut sorbet, sponge & snow

*Menu is subject to change. Images and descriptions are provided as examples only