Menus

    LUNCH

    Salmon ceviche with ponzu dressing | 12

    Teriyaki chicken and avocado sushi roll (4pcs) | 8

    Chilli prawn sliders (Ebi) | 12
    Crumbed prawn cutlet with sweet chilli teriyaki mayonnaise, lettuce, carrots and capsicum

    Vegetable tempura (4pcs) | 6

    Prawn tempura (4pcs) | 12

    Salt and pepper squid | 12
    With wasabi mayonnaise and salted edamame

    Kabuki Tapas Plate | 25
    Teriyaki chicken and avocado sushi (2 pcs)
    Chilli prawn slider (1 pc)
    Vegetable and prawn tempura served with Kabuki salad

    Grass-fed beef tataki | 24
    With ponzu, pear, pickled cucumber, celery and rocket salad

    Miso baked salmon donburi | 24
    With pickled vegetables, sesame seeds and spring onion served with a miso soup

    Tempura soft shell crab | 24
    With warm soba noodle salad, shiitake and vegetable ribbons

    Free range teriyaki chicken | 22
    With vegetable tempura and wakame rice served with miso soup

    ENTREES

    Akaroa salmon ceviche | 15
    Avocado, pickled cucumber, dried miso, shichimi spiced furikake and ponzu dressing

    Slow roast cherry tomato salad with unagi | 15
    Avocado crème fraîche and Japanese pickled vegetables

    Tempura vegetables | 14
    Sweet potato, eggplant, broccoli and carrots served with sweet soy dipping sauce

    Beef tataki | 15
    Seared medium rare beef served with ponzu dressing and baby leaves

    Salt and pepper squid | 14
    Wasabi mayonnaise and salted edamame

    Teriyaki chicken and avocado sushi roll | 12
    Ginger, wasabi and soy sauce

    Salmon and tuna aburi nigiri | 15
    Flamed salmon and tuna nigiri with teriyaki and mayonnaise sauce

    Fresh market fish sashimi | 16
    Raw fresh fish served with ginger, wasabi and soy sauce

    MAINS

    Black tiger prawns | 32
    Grilled prawn cutlets with wasabi aioli

    Market fish | 36
    Fresh market fish grilled with yuzu sweet miso sauce

    Shichimi spiced grilled chicken | 32
    Finished with a teriyaki sauce

    Angus beef sirloin | 34
    Seasoned prime cut beef with ginger and onion sauce

    New Zealand lamb cutlet | 36
    Miso marinated lamb cutlet with ginger and onion sauce

    SIDES

    Kabuki Japanese salad | 8
    Pickled vegetables, lettuce, cucumber and shredded cabbage

    Tempura vegetables | 8
    Sweet potato, eggplant, broccoli and carrot served with sweet soy dipping sauce

    Chunky fries | 8

    $52

    TO BEGIN
    Tempura vegetables
    Teriyaki chicken and avocado sushi roll
    Kabuki salad

    MAIN SELECTION
    Served with teppanyaki mixed vegetables, flying fried rice and miso soup
    (Please choose one item from the Mains selection)

    TO FINISH
    Green tea tiramisu cake with praline mascarpone

    $59

    TO BEGIN
    Tempura vegetables
    Teriyaki chicken and avocado sushi roll
    Kabuki salad

    MAIN SELECTION
    Served with miso soup, teppanyaki vegetables and steamed rice
    Please choose one item from the selection below
    Teriyaki chicken
    Prawn cutlets
    New Zealand beef sirloin

    TO FINISH
    Mango panna cotta martini with almond tuile and melon salad

    $65

    TO BEGIN
    Tempura vegetables
    Salmon and tuna aburi nigiri
    Flamed salmon and tuna nigiri with teriyaki and mayonnaise sauce
    Kabuki salad

    MAIN SELECTION
    Served with miso soup, teppanyaki vegetables and steamed rice
    Please choose one item from the selection below
    Akaroa salmon
    Premium New Zealand eye fillet
    Prawn cutlets
    New Zealand lamb cutlet

    TO FINISH
    Mango panna cotta martini with almond tuile and melon salad

    $85

    Chef David Foo crafts a bite by bite journey through this year’s Summer bounty. Each dish is designed to take advantage of great seasonal produce both from the land and sea.

    1ST COURSE
    Akaroa salmon ceviche with avocado, pickled cucumber, dried miso and shichimi spiced furikake and ponzu dressing

    2ND COURSE
    Oyster tempura with tapioca, nori and ginger shallot dressing

    3RD COURSE
    Unagi and crayfish sushi with tobiko caviar

    MAINS
    Braised Wagyu short rib, poached daikon and baby turnip with pickled mushrooms and braising stock
    OR
    Manuka honey teriyaki glazed duck breast, kumara mash, aubergine moromi miso chutney, onion tempura and watercress

    DESSERT
    Peach panna cotta with beetroot meringue, praline semi freddo and ginger poached pear

    New Year’s Eve at Kabuki Teppanyaki Restaurant

    31 December 2016

    Early Bird Degustation Dinner

    5.30PM – 8.00PM
    5 courses
    $95 per person

    1ST COURSE
    Cured Akaroa salmon with ginger shallot dressing,
    kina panna cotta and wakame

    2ND COURSE
    Prawn and vegetable tempura served with slipper lobster soba
    noodle salad

    3RD COURSE
    Char-grilled Hawke’s Bay lamb cutlet with spiced miso sauce

    4TH COURSE
    LIVE TEPPANYAKI SHOW
    Teppan grilled Angus beef sirloin
    OR
    Teppan grilled Hapuka with herb butter

    SERVED WITH
    Teppanyaki vegetables
    Kabuki flying fried rice
    Miso soup with spring onions and wakame

    DESSERT
    Puff pastry mille feuille with raspberry and fraise de bois

    Late Night Degustation Dinner

    9.00PM – Midnight
    6 courses
    $145 per person
    A glass of bubbles to toast
    Followed by live entertainment at Knights On Albert Restaurant

    1ST COURSE
    Cured Akaroa salmon with ginger shallot dressing,
    kina panna cotta and wakame

    2ND COURSE
    Prawn and vegetable tempura served with slipper lobster soba
    noodle salad

    3RD COURSE
    Yakitori chicken and scallop served with liver parfait
    and macerated plum

    4TH COURSE
    Char-grilled Hawke’s Bay lamb cutlet with spiced miso sauce

    5TH COURSE
    LIVE TEPPANYAKI SHOW
    Teppan grilled Angus beef eye fillet
    OR
    Teppan grilled Hapuka with herb butter

    SERVED WITH
    Teppanyaki vegetables
    Kabuki flying fried rice
    Miso soup with spring onions and wakame
    Pickled vegetable salad with sesame ponzu dressing

    DESSERT
    Trio of Signature Desserts
    Puff pastry mille feuille with raspberry and fraise de bois, five
    chocolate textures cake, yuzu and avocado parfait

    Toast the New Year with a glass of Sentio Brut Prosecco