Your Hosts Vianny & Isabel
Chef Team David Jason Rachel Ethan
0402 225 102 Tue – Sun
Menu
Our menu changes regularly. Please call for the latest menu
Winter 2021
A La Carte
Raw Bar
Some menus available in limited numbers during midweek unless pre-ordered
Salmon Jalapeño GF DF $19
sashimi grade salmon w/mild jalapeño basil pesto citric juice & grain mustard sauce
Tuna Carpaccio GF DF $21
sashimi grade tuna carpaccio w/grape seed oil & chilli spiced soy
Oyster Orientale 4pcs GF DF $16
oyster saturated in ginger reduced ponzu juice topped w/ chopped chilli shallot & salmon caviar
Miso Kingfish Ceviche GF DF $22
kingfish sashimi in olive oil light miso balsamic & lime dressing w/salmon caviar & micro herbs
Beef Tataki GF DF $21
seared wagyu eye fillet carpaccio fresh greens drizzled w/soy & nashi pear reduction
Love to Share
Sumo Dumpling 4pcs DF VG $16
korean vegetable dumpling steamed then lightly pan fried crispy
If I must serve vegetable…. DF VG $19
lightly battered mirin marinated cauliflower served w/noodle & sweet potato chips in truffle infused japanese curry sauce
Korean Peasant’s Balls 3pcs DF $19
caramelised onion & garlic marinated wagyu beef meatball & rice gnocchi BBQed then reduced in sweet soy
The Prawn GF $21
flame grilled king prawns w/burnt cheese mornay sauce on top drizzled w/honey roasted teriyaki sauce
Smoken Union GF $26
slow cooked garlic butter marinated wagyu fillet served w/caramelised smoky eggplant purée & vinaigrette spinach
Take a Bao GFO DF $21
sweet chilli marinated bbq pork & lettuce served w/steamed bao buns & hoisin sauce
Angry Bird GF DF $28
slow cooked chicken & potato in spicy ‘gochujang’ garlic dried chilli & honey served w/rice
may cause discomfort next morning…
Teriyaki Chicken GF DF $24
classic teriyaki chicken served w/rice & veg
Junior (for 5-10yrs) $19
I’m not Sharing This
Black Opal Wagyu Steak GF DF $35
medium grilled herb & garlic marinated succulent Black Opal’s wagyu steak (MB 6+) served w/vegetable
The Silence of the Lanterns GF DF $34
grilled juicy lamb cutlets marinated in olive oil & oregano served w/grape seed oil garlic crushed caper & salty anchovy paste on top
Imperial Beef Rib Hot Pot GF DF $35
beef short rib marinated overnight in soy chunky garlic & shallot slow cooked in caramelised onion reduction served w/rice
Chef Ma’s Miso Snapper GF DF $34
chef filleted snapper confit cooked in rich butter mirin & red wine served w/original ’saikyo’ miso & garlic sauce
Morning GloRib DF $32
rack of pork rib slow cooked to supreme tenderness in house-made sweet chilli reduction served w/sweet potato croquettes
Not So Oriental Dessert
Sticky Date Pudding $13
house made warm sticky date pudding drenched in hot caramel sauce served w/vanilla ice cream
Chocolate Mousse GF $13
creamy chocolate mousse made w/premium belgium chocolate served w/vanilla ice cream
Degustation Menu
Timeless
6 Course Signature Dégustation $70 pp / with 4 matching wines $110 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 Steak
medium grilled herb & garlic marinated succulent Black Opal’s wagyu steak (MB 6+) served w/vegetable
Shiraz
Dessert of the week
I Believe
8 Course Decadence Dégustation $90 pp / with 5 matching beverages $140 pp
Miso Kingfish Ceviche
kingfish sashimi in olive oil light miso balsamic & lime dressing w/salmon caviar & micro herbs
Sparkling wine or Cocktail
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
Smoken Union
slow cooked garlic butter marinated wagyu fillet served w/caramelised smoky eggplant purée & vinaigrette spinach
The Prawn
flame grilled king prawn & burnt cheese mornay sauce drizzled w/honey roasted teriyaki sauce
Sauvignon Blanc
Chef’s selection
a menu from seven lanterns’ chef team
Black Opal Wagyu Steak
medium grilled herb & garlic marinated succulent Black Opal’s wagyu steak (marble grade 6+) served w/teppan grilled vegetable Shiraz
Dessert of the week
Beverage Menu
Wine
Sparkling
Chandon Brut Brut Australia 12/67
Chandon Rosé Sparkling Rosé Australia 12/67
White
Oyster Bay Sauvignon Blanc Marlborough NZ 12/46
NED Pinot Gris Marlborough NZ 12/42
19 Crimes Chardonnay South Eastern AU 12/46
Brown Brothers Mascato Millawa Vic 12/43
Red
Sisters Run Cabernet Sauvignon Coonawarra SA 15/51
Earth Works Shiraz Barossa SA 15/53
Windy Peak Pinot Noir Yarra Valley VIC 12/41
Mrs Wigley Rosé McLaren Vale SA 15/53
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
Gin Scotch Bourbon Vodka Rum Midori Malibu
Sake
Kuroshiku Sake (served Warm or Cool) 260ml flask 16
Meishu home made sake plumcello (served Cold) 260ml flask 19
Cocktail 16
St Elmo’s Fire Vodka lime pineapple passionfruit vanilla
When Brad Met Hope Sake watermelon lemon pineapple passionfruit
Welcome Back Kotter 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 by carafe 19
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