Karaage (Japanese fried chicken) is fried until gloriously golden,the frenched wings served in a pool of vivid red sauce starring yuzu kosho,a punchy paste made of yuzu peels and gochujang.
The fish of the day can be served simply as sashimi or nigiri (seafood on a pad of rice),or in a chef’s selection platter with the addition of crispy rice and maki rolls. You might find bluefin tuna from Bermagui,kingfish from the Spencer Gulf or Ora King salmon from NZ.
Go-to dishes: Chicken short wing,chilli kosho ($19.50 for three pieces);sweetcorn fritter,BBQ sauce ($13.50 for two pieces);daily fish market selection (from $9.50);roast pork belly,mustard greens ($48.50).