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The Rocks Fine dining

Sydney: Indulge in a Deluxe Japanese Multi-Dish Wagyu or Seafood Summer Teppanyaki Banquet in The Rocks

Book up until February 2025

Tuck into a rare culinary treat at The Rocks Teppanyaki by the iconic Kobe Jones with a deluxe summer seafood or wagyu banquet. Starring some of Australia’s freshest and finest delicacies from land and sea, indulge in a unique multi-course dining experience showcasing traditional Japanese cooking styles. Set in a beautiful heritage-listed building in the heart of The Rocks precinct, this romantic restaurant offers a taste of excitement as an expert chef cooks your dishes on the teppan grill. For the dedicated foodie, upgrade your feast with an Australian full-blood Wagyu Sirloin AA9+ or an extra-large Northern Territory lobster tail for a decadent feast!

Inclusions
  • Valid for one person
  • Deluxe seafood summer teppanyaki banquet with AA5+ Grade Wagyu
    • UPGRADE your Australian full-blood Wagyu Sirloin AA5+ to AA9+
  • OR deluxe seafood summer 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
  • Bookings valid to 28 February 2025

Summer 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

Summer 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: Mixed greens with fresh tomato, cucumber and marinated seaweed, drizzled with house-made soy dressing
  • Seafood selection: One large king prawn, Petuna salmon 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 shiitake 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

Overview
Availability: Every day
Duration: Flexible
From ₱5,503 /person
Includes taxes & fees
Valued up to ₱290
-50%
Check availability

Pricing & availability

Location
The Rocks
From
₱5,503 /person
Give this experience as a gift
Surprise a special someone with the gift of an unforgettable experience. They can book until 28 Feb 2025.
Location

176 Cumberland Street, The Rocks, NSW

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