Sample Menu

The Menu

Seven Lanterns’ cuisine is best described as Korean and Japanese with a Mediterranean twist – we call it MediterrAsian. The menu is constantly evolving through the collaboration and influence of resident chefs headed by David and invited guest chefs.  We pride ourselves in providing the diners with an award winning, sumptuous dining experience with the freshest and high quality local ingredients

Chef Team      David  Jason  Rachel  Ethan

À La Carte

           Raw Bar

Salmon Jalapeño     GF DF   $23
salmon sashimi w/mild jalapeño basil pesto grain mustard & citric juice

Tuna Carpaccio     GF DF   $23
sashimi grade tuna carpaccio w/grape seed oil  tabasco & chilli spiced soy sauce

Miso Kingfish Ceviche   GF DF   $24
kingfish sashimi in olive oil light miso balsamic & lime dressing w/vegetable

Beef Tataki    GF DF   $24
seared wagyu fillet carpaccio & greens drizzled w/soy & nashi pear reduction

          Easy Share

Sumo Dumplings   4pc   DF VG   $16
korean vegetable dumplings steamed then lightly pan fried crispy

Teriyaki Chicken Skewers  3pc  GF DF   $21
grilled honey roasted teriyaki glazed chicken skewers served w/lime & garlic sauce on side

If I must serve Vegetable   DF VG   $24
lightly battered mirin marinated cauliflower in truffle infused japanese curry sauce served w/noodle

Oh, Crab    GF  VGO  $27
bamboo steamed fresh crab meat in thickened golden sweet potato purée w/parsley oil drops  served w/bread

The Prawn    2pc   GF   $22
grilled king prawns w/flame burnt 7Lanterns’ mornay drizzled w/teriyaki sauce

Prawn Tempura  DF VGO   $28
eggplant & prawns lightly bettered in corn starch fried crispy served w/mild spiced sweet & sour sauce

Take a Bao  de-constructed  2pc  GFO DF   $22
sweet chilli marinated BBQ pork & lettuce served w/steamed bao buns & hoisin sauce

            House Specialty

 Smoken Union   GF   $35
slow cooked soy garlic butter marinated wagyu fillet served w/caramelised smoky eggplant purée & vinaigrette spinach

 The Silence of the Lanterns  3pc  GF DF   $38
grilled juicy lamb cutlets marinated in olive oil & oregano served w/crushed salty anchovy garlic & caper paste in grape seed oil

 Imperial Beef Rib Hot Pot   GF DF   $42
beef short rib marinated overnight in soy chunky garlic & shallot slow cooked w/ caramelised onion reduction served w/rice

Wagyu Steak (240g / MB 6+)   GF DF   $48
medium grilled herb & garlic marinated succulent Black Opal’s wagyu steak served w/flat mushroom

 Angry Bird    GF DF   $28
chicken & potato in honey infused extra spicy gochujang  sauce reduced w/dried chillies

         Notso Oriental Dessert

Sticky Date Pudding   $14
The famous warm sticky date pudding drenched in hot caramel sauce served w/vanilla ice cream

Dessert of the Week   $14
Please ask our friendly staff

          On the Side   $3ea  
Rice  Bao   Miso   Kimchi   Bread

Dégustation

               Timeless
6 Course Signature Dégustation   $80 pp
with 4  matching wines  $120 pp

Salmon Jalapeño
sashimi grade salmon w/basil pesto mild jalapeño citric juice & grain mustard sauce
Sparkling Wine

If I must serve vegetable….
lightly battered mirin marinated cauliflower served w/noodle & sweet potato chips in truffle infused japanese curry sauce

Chef’s  selection
a menu from seven lanterns’ chef team
Pinot Gris or Noir

The Prawn
teppan grilled king prawn w/flame burnt cheese mornay sauce on top drizzled w/honey roasted teriyaki sauce
Sauvignon Blanc

Black Opal Wagyu Fillet
medium grilled herb & garlic marinated succulent Black Opal’s wagyu steak (MB 6+) served w/vegetable
Shiraz

Dessert of the week

                   Believe
8 Course Decadence Dégustation  $100 pp
with 5  matching beverages  $150 pp

I believe
a menu from seven lanterns’ chef team

Miso Kingfish Ceviche
kingfish sashimi in olive oil light miso balsamic & lime dressing w/vegetable & micro herbs
Sparkling wine
 
If I must serve vegetable….
lightly battered mirin marinated cauliflower in truffle infused japanese curry sauce   served w/noodle
Pinot Gris

Smoken Union
slow cooked soy garlic butter marinated wagyu fillet served w/caramelised smoky eggplant purée & vinaigrette spinach

 The Prawn
teppan grilled king prawn w/flame burnt 7Lanterns mornay
drizzled w/honey roasted teriyaki sauce
 Sauvignon Blanc
 
I believe
a menu from seven lanterns’ chef team

Wagyu Fillet (MB 6+)
medium grilled herb & garlic marinatedsucculent Black Opal’s wagyu fillet served w/flat mushroom
Shiraz

Dessert of the week
Moonshine Meishu(plum sake) on ice

Beverage Menu
BYO Wine Only
Glass Charge: Midweek 5pp Weekend 8pp

Sparkling
Chandon Brut Brut Australia 13/59
Chandon Rosé Sparkling Rosé Australia 13/59

White
Oyster Bay Sauvignon Blanc Marlborough NZ 15/58
NED Pinot Gris Marlborough NZ 13/47
19 Crimes Chardonnay South Eastern AU 15/56
Brown Brothers Mascato Millawa Vic 13/42

Red
Sisters Run Cabernet Sauvignon Coonawarra SA 15/57
Earth Works Shiraz Barossa SA 15/58
Windy Peak Pinot Noir Yarra Valley VIC 13/42
Mrs Wigley Rosé McLaren Vale SA 15/54

Beer
Asahi 8 Corona 8 One Fifty Lashes Pale Ale 8 Hahn Premium Light 8 Sapporo ‘Silver Bullet’ 650ml 16
“That Thai Guy” Boutique Ginger Beer 8 (non-alcoholic)

Spirits 8
Soju Gin Scotch Bourbon Vodka Rum Midori Malibu

Sake
Kuroshiku Sake (served Warm or Choilled) 260ml flask 16
Moonshine Umeshu (served Chilled) 260ml flask 19
Hoju Soju Premium (served Cold) 500ml 79 / Ice Shots 8

Cocktail 16
Beam Me Up Scotty
Vodka lime pineapple passionfruit vanilla
When Brad Met Hope
Sake watermelon lemon pineapple passionfruit
Dirty Dancing
Sake yuzu puree coconut syrup lemon pineapple
Risky Business
Vodka cold drip coffee salted caramel vanilla kahlua
My name is Ryan and I’m an alcoholic
midori malibu sake cranberry

Non Alcoholic
Coke (0) 4   Sprite 4   Lift 4   Apple Juice 4   Orange Juice 4
Lemon Lime Bitters 6   Sparkling Mineral Water 750ml 10   Tea 6

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