• Valid for one person
• Multi-course winter teppanyaki banquet with O’Connor grass-fed tenderloin
  • UPGRADE your O’Connor grass-fed tenderloin to Australian full-blood AA9+ Wagyu Sirloin
• OR multi-course winter teppanyaki banquet with baby coral lobster
  • UPGRADE your baby coral lobster tail to a large Northern Territory lobster tail
• Available every day:
  • Lunch: Sittings from 12pm–3pm (last booking)
  • Dinner: Sittings from 5pm–10.30pm (last booking)
• Please Note: Offers redeemed on a Sunday and public holidays are subject to 10% surcharge to the amount stated on the offer, payable directly to The Rocks Teppanyaki

Winter Teppanyaki Banquet Menu Highlights:

• Poke Cup: Hawaiian-style sashimi in spice poke sauce served in a crisp charcoal pastry cup on a pillow of goat cheese with yuzu jam and honeyed lotus root
• Flaming No.1 Special: Crab salad with avocado wrapped in Hiramasa kingfish and flamed on the teppan with a secret sauce
• Foie Gras: Poached French foie gras cooked on the teppan and stacked with daikon, shiitake mushroom, asparagus and nomono sauce, with shaved black truffle with a touch of gold
• Cauliflower Soup: A rich fusion of slow-roasted cauliflower blended with caramelised onion, butter, fresh vegetable stock and cream
• Hot Mushroom Salad: A posy of shimeji, enoki and shiitake mushrooms, sautéed in garlic and seaweed butter, served over mixed leaves, drizzled with house-made soy dressing
• Seafood Selection: One large king prawn, Patagonian tooth fish with Saikyo yaki miso baste and Hokkaido scallop, all cooked to perfection, served with lemon and dipping sauce
• Your choice of main:
  • Broiled lobster tail in seaweed butter: A sweet Belize baby coral lobster (approx. 110g), broiled with white wine and garlic seaweed butter, served with a sauté of zucchini, capsicum, shimeji and shitake mushrooms in garlic sesame oil. If you love lobster, UPGRADE to a large Northern Territory lobster tail (approx. 280g)
  • Grass-fed tenderloin: O’Connor grass-fed tenderloin (approx. 180g) cooked the way you like it, served with asparagus, baby spinach, bean sprouts. If you love Wagyu, UPGRADE to 2GR AA9+ full-blood Australian Wagyu Sirloin (approx 180g)
• Garlic or steamed rice
• Red and white miso soup
• Crepe Suzette: A traditional French dessert, teppanyaki style. Sapporo beer crepe with orange caramel sauce and an orange segment, flambéed with Grand Marnier, served with vanilla bean ice cream

*Menu is subject to change. Images and descriptions are provided as examples only