Pull up a chair and we hope you are really hungry because the Blowfish menu is one of the most diverse we've seen - flawless maki, scrumptious sushi rolls and hot & cold sharing plates. Executive Chef G.Q. Pan seamlessly merges Japanese and Pan-Pacific styles with European and North American flavours.
Orange & black makimono roll: salmon, mango, avocado, orange & black tobiko, yuzu drizzle. $13
The almond encrusted calamari served with wasabi dijon kewpie is flash fried which adds an incredible crunch to this twist on a classic. $10
Binnaga–maguro ceviche diced albacore, avocado, cucumber, romaine, tomato and pine nuts, tossed in a combination of jalapeno, yuzu and served on a crispy taro chip. $18
Seared miso lemongrass duck breast cooked to a medium rare and served with welsh onion, oyster and shimijii mushroom. $26
And dessert to finish it off of course! On the left we have the yuzu meringue tart with fresh blueberry compote $11 and on the right, a flourless chocolate torte with coconut mousse and spiced orange Chantilly $11.
Make sure you leave plenty of room for their cocktails and saketinis. This spiked lemonade made with thyme is oh my yum!