9 2 P E R P E R S O N W I T H W I N E M AT C H I N G 1 4 1 P E R P E R S O N

Whether you’re unfamiliar with Japanese cuisine or are simply unsure what to select from our extensive menu, then try a little of everything with our Dinner Tasting Course. This six course meal features some of Sono’s finest dishes, with optional wine matching carefully chosen to compliment each dish. Simply ask your host for our selection of paired wines

APPETISER PLATTERFresh oyster with lime sauce and salmon roeCrispy deep-fried soft shell crab with shiso salsaSeared Wagyu with sesame sauce

ENTRÉE COURSESTuna and salmon sashimi and snapper carpaccio with shallots, sesame seeds and a lemon and garlic vinaigrette

Fresh crab meat croquette and scampi spring roll

Prawn tempura sushi roll, cucumber sushi roll and seared salmon belly sushi drizzled with mayonnaise, sea salt and avocado

PALETTE CLEANSING SORBET

MAIN

Select one of the following dishes, all served with miso soup:

South Qld Kobe Cuisine Wagyu striploin MB6-7 steak with garlic soy jus

Duck breast with teriyaki orange sauce

Pan fried Barramundi with garlic and lemon soy

DESSERTChef’s seasonal creation

D I N N E R T A S T I N G C O U R S E テイスティングコース

M I N I M U M 4 P E O P L E

祇園コース G I O N B A N Q U E T

8 9 P E R P E R S O N

ENTRÉE

Edamame Salmon, tuna and kingfish sashimi * California roll Scallops with miso mayonnaiseGyoza (Pork dumplings) Soft shell crab with shiso salsaCrab meat cream croquetteDuck teriyaki with asparagus *If raw fish is not wanted, then chicken karaage (Japanese style deep-fried chicken) can be substituted

MAIN

Wagyu steak MB6-7 served with garlic sauce Black cod saikyo yaki (marinated & grilled)King prawn and vegetable tempura Mushroom salad Steamed rice (on request)Miso soup (on request)

DESSERT

Chef’s seasonal creation

M I N I M U M 4 P E O P L E

Served as three courses, these shared dining options showcase a variety of our most popular dishes and encourage a social dining experience. Two options are available

神田コースK A N D A B A N Q U E T 6 9 P E R P E R S O N

ENTRÉE

EdamameSalmon sashimi *California rollAburi Wagyu with citrus soy sauceGyoza (Pork dumplings)Soft shell crab with shiso salsaCrab meat cream croquette *If raw fish is not wanted, then chicken karaage (Japanese style deep-fried chicken) can be substituted

MAIN

Chicken teriyakiBlack cod saikyo yaki (marinated & grilled)Whiting and vegetable tempuraGarden saladSteamed rice (on request)Miso soup (on request)

DESSERT

Green tea marble ice cream

D I N N E R B A N Q U E T M E N U Sバンケットメニュー

D I N N E R B A N Q U E T M E N U Sバンケットメニュー

S U S H I | 寿司

盛り合わせ P L AT T E R S

A S S O RT E D S U S H I ( R A W ) P L AT T E RSmall (9 pieces) 31Large (14 pieces) 48

A S S O RT E D A B U R I S U S H I ( S E A R E D ) P L AT T E RSmall (5 pieces) 28Large (10 pieces) 52

S A S H I M I P L AT T E RSmall (12 pieces) 31Large (24 pieces) 55

S E A F O O D P L AT T E R 49

Includes an enticing selection of Tasmanian salmon sashimi, Queensland tuna sashimi, South Australian Hiramasa kingfish sashimi and four oysters. Served with a selection of four sauces - raspberry with white shallots, ponzu, lime with salmon roe and tosazu

À L A C A RT E S A S H I M IFive pieces per serve

TAS Salmon 17TAS Salmon Belly 20 QLD Tuna 19SA Hiramasa Kingfish 17Hokkaido Scallops 21NZ Snapper 17NZ King Dory 17NZ Blue Eye Trevalla 17NZ Hapuka Grouper 17WA Squid/Calamari 14WA Octopus 14

S A S H I M I | 刺身

SEAFOOD PLATTER

LARGE SASHIMI PLATTER

SMALL ASSORTED ABURI SUSHI PLATTER

LARGE ASSORTED SUSHI PLATTER

巻き寿司S U S H I R O L L S

太巻L A R G E R O L L S

Four pieces per serve

SONO CALIFORNIA ROLL 15

Crab meat, prawn, egg omelette, cucumber, avocado, Japanese mayonnaise, flying fish roe and sesame seeds

PRAWN TEMPURA ROLL 15

King prawn tempura, flying fish roe, avocado, and Japanese mayonnaise

SALMON TEMPURA ROLL 15

Tempura salmon and mayonnaise

SOFT SHELL CRAB ROLL 16

Deep-fried soft shell crab, avocado, sesame seeds, and mayonnaise

SPICY TUNA ROLL 15

Fresh tuna, avocado, cucumber, home-made chili sauce and wasabi

SCALLOP TEMPURA ROLL 16

Hokkaido scallop tempura, flying fish roe, cucumber, garlic flakes, shiso leaf, mayonnaise, and dried seaweed flakes

ABURI SALMON ROLL 19

Pickled radish, blue swimmer crab meat, avocado wrapped with seared salmon, topped with salmon roe

握り寿司 N I G I R I S U S H IVinegared rice with seafood on top. Two pieces per serve

鮮魚

R A W

TAS Salmon 9QLD Tuna 10SA Hiramasa Kingfish 9Hokkaido Scallops 11NZ Snapper 9NZ King Dory 9NZ Blue Eye Trevalla 9NZ Hapuka Grouper 9WA Squid/Calamari 7Flying Fish Roe (ship sushi) 9Salmon Roe (ship sushi) 19WA Octopus (cooked) 7QLD Prawn (cooked) 10Eel (grilled) 12

炙りA B U R I ( S E A R E D )TAS Salmon Belly 10SA Hiramasa Kingfish Belly 11Hokkaido Scallops with tartare 12Wagyu 13Tuna Belly 20

S U S H I | 寿司 S U S H I | 寿司

TASMANIAN SALMON BELLY ABURITASMANIAN SALMON SUSHI ABURI SALMON ROLLSCALLOP TEMPURA ROLL

NEW ZEALAND KING SALMON

Sashimi - 5 pieces 20 Belly sashimi - 5 pieces 23Nigiri sushi (raw) - 2 pieces 10Aburi sushi (seared) - 2 pieces 11

JAPANESE TUNA BELLY

Sashimi - 5 pieces 39Nigiri sushi (raw) - 2 pieces 19Aburi sushi (seared) - 2 pieces 20

SCAMPI MP

Sashimi - 2 pieces Nigiri sushi (raw) - 2 pieces Aburi sushi (seared) - Topped with seasonal ingredients - 2 pieces Grilled with tartar sauce - 2 pieces

SEA URCHIN (SEASONAL) MP

Sashimi - 30g Sushi ship - 2 pieces Hand roll – 1 piece

LIVE LOBSTER MP

Served with lobster miso soup. Select up to two cooking methods:

Sashimi Grilled with avocado and mayonnaise Tempura Pan fried with garlic and lemon soy sauce

P R E M I U M S E A F O O D | 特選海鮮S U S H I | 寿司

SCAMPI NIGIRI SUSHI

TUNA BELLY ABURI SUSHI

LIVE LOBSTER SASHIMI

細巻

S M A L L R O L L S

Six pieces per serve

Cucumber 7Avocado 8Tasmanian salmon 8Queensland tuna (raw) 9 Queensland tuna (cooked) 9Salmon & avocado 10Tuna & avocado (raw) 10Tuna & avocado (cooked) 10Prawn & avocado 10

手巻

H A N D R O L L S

A cone of seaweed, wrapped around rice and fillings. One piece per serve

Vegetarian 9Prawn & avocado 9Salmon & avocado 9California 10Grilled eel & cucumber 12 Soft shell crab 12Prawn tempura 12Prawn tempura & salmon roe 15

PRAWN TEMPURA & SALMON ROE HAND ROLL

PRAWN & AVOCADO SMALL ROLL

S T A R T E R S | 小鉢

NAMAGAKI 4 per oysterSeasonal oysters. Your choice of five flavours:NaturalRaspberry sauce with white shallotsPonzu (Japanese citrus), grated white radish with chili, shredded shallotLime sauce with salmon roe Tosazu (traditional Japanese seafood vinegar) with cucumber garnish

EDAMAME 7.5Fresh baby soybeans boiled and sprinkled with salt

AGEDASHI TOFU 12Crispy deep-fried locally made Japanese tofu, topped with crispy rice pebbles and served with a bonito broth

YAKITORI 12Two grilled chicken skewers marinated in a yakitori sauce

EBI ASAHI AGE 12Four prawn cutlets deep-fried with Asahi draft beer batter

CHAWANMUSHI 12Savoury egg custard with tender pieces of chicken, prawn, scallops, grilled eel and vegetables, steamed to perfection (allow 15 minutes)

KANI CREAM KOROKKE 14Deep-fried croquette filled with cream and crab meat

GYU TATAKI 18Traditional Wagyu MB6-7 striploin, thinly sliced and very lightly seared. Served cold with a citrus soy sauce

TUNA TATAKI 19Seared and marinated tuna with fresh wasabi jelly and spicy sesame sauce

APPETISER PLATTER 25An assorted appetiser platter for one person. Includes edamame, a fresh oyster with lime sauce, kani cream korokke, soft shell crab, gyu tataki and duck with asparagus and teriyaki sauce

NAMAGAKI

S T A R T E R S | 小鉢

KANI CREAM KOROKKE

GYU TATAKI

APPETISER PLATTER

E N T R É E S | 前菜

KINOKO NO WAFU RISOTTO 14Oven baked mushrooms filled with rice, onion and miso cream topped with parmesan cheese

GYOZA 16Pan-fried Japanese pork dumplings served with dipping sauce

CHICKEN KARAAGE 17Japanese style deep-fried chicken with ponzu, chili tomato and garlic mayonnaise dipping sauces

AVOCADO YAKI Grilled seafood topped with avocado and creamy mayonnaise King Prawn (1 piece) 15Scallops (2 pieces) 12

HIRAMASA ORANGE 19Thinly-sliced South Australian Hiramasa Kingfish sashimi with navel orange and yuzu dressing

TAI LEMON FUUMI 19New Zealand snapper sashimi topped with shallots and sesame seeds, served with a lemon and garlic vinaigrette

SOFT SHELL CRAB WITH SHISO SALSA 20Crispy deep-fried soft shell crab served with rice vinegar sauce and shiso leaf salsa

BUTA KAKUNI 17120g pork belly slow-simmered twice and served with a sweet soy sauce. This is a very traditional and popular Japanese dish

FRESH SALMON TARTARE 19Fresh salmon, sesame oil, miso paste and soy sauce, served on a crispy pan-fried rice patty

CRAB AND PRAWN TARTARE 20Savoury layers of Alaskan king crab meat with cooked prawn, fresh avocado, and mayonnaise

YASAI TEMPURA 20A selection of seasonal fresh vegetables deep-fried in tempura batter served with green tea salt, shiso herb salt and sea salt. Served with traditional dipping sauce

TARABA KANI TEMPURA (SEASONAL) 22Fresh Alaskan king crab tempura, served with sea salt and a shiso leaf tempura SCALLOPS WITH MISO MAYONNAISE 23Sautéed Hokkaido scallops with a sweet and creamy miso mayonnaise sauce

ABURI WAGYU 24Thin-sliced South Queensland Kobe Cuisine striploin MB6-7, lightly seared with your choice of citrus soy or sesame sauce

KUSHI WAGYU 26Skewered Wagyu tenderloin with teriyaki sauce

MORETON BAY BUG 28Moreton Bay Bug served as your choice of:TempuraPan fried with garlic and lemon soy sauce

E N T R É E S | 前菜

HIRAMASA ORANGE SOFT SHELL CRAB WITH SHISO SALSA

KING PRAWN AVOCADO YAKI

SCALLOPS WITH MISO MAYONNAISE ABURI WAGYU

M A I N S | 主菜

NASU DENGAKU 20Grilled eggplant with white and brown miso. An accompaniment of steamed rice is recommended

SONO STYLE BRAISED BEEF 25Slow cooked for 6 hours and simmered over a combination of Japanese Sake, soy sauce, mirin (sweet rice wine) and brandy. Finished with vegetables and fresh cream, adding balance to savoury and sweet flavours

CHICKEN TERIYAKI 31Grilled 300g chicken Maryland with teriyaki sauce, served with king oyster mushrooms. This traditional Japanese dish is made into something very special at Sono

PAN FRIED BARRAMUNDI 34Served with garlic & lemon soy sauce

KINGFISH SHIOYAKIFreshly cut kingfish, slow grilled with salt in a traditional style. (allow 20 mins) Your choice of:Cheek (subject to availability) 28Fillet 32

SALMON TERIYAKI 35Pan seared, oven finished 220g Tasmanian Atlantic salmon with teriyaki sauce, served with mashed potato and green vegetables

TEMPURA MORIAWASE 35Large Queensland king prawns, whiting, calamari, and assorted seasonal vegetables deep-fried in tempura batter. Served with green tea salt, shiso herb salt, sea salt and traditional dipping sauce

UNAGI KABAYAKI 35Whole grilled eel with sweet soy sauce

BUG GRATIN 37Moreton Bay Bug topped with mushrooms and asparagus tossed through a creamy white sauce, topped with golden bread crumbs. Accompanied with Sono style pickles and nori paste toast

BLACK COD SAIKYO YAKI 38A Sono all-time favourite dish. Grilled New Zealand black cod, pre-marinated for 48 hours in a traditional saikyo miso sauce

DUCK TERIYAKI ORANGE 39Pan seared, oven finished NSW Pepe’s duck breast with teriyaki and orange sauce, served with seeded mustard (allow 20 mins)

HACCYOU MISO LAMB 42Pan seared, oven finished 250g Riverina lamb rack with traditional haccyou miso sauce, served with a garlic rice patty and seasonal vegetables (allow 25 mins)

KAISEN AKAMISO 49Assorted seafood including Queensland king prawn, Alaskan king crab, Tasmanian salmon, Japanese scallops, mussel, squid and white fish. Sautéed with garlic, ginger and spicy red miso sauce

`

SALMON TERIYAKI

M A I N S | 主菜

DUCK TERIYAKI ORANGEBLACK COD SAIKYO YAKITEMPURA MORIAWASE

WAGYU STEAK STRIPLOIN MB6-7 220g 58Sono’s all-time signature dish - Southern Queensland Kobe Cuisine Wagyu beef, served with butter sautéed seasonal vegetables. Your choice of garlic soy jus or teriyaki sauce

LIVE LOBSTER MPServed with lobster miso soup. Select up to two cooking methods:

SashimiGrilled with avocado and mayonnaise TempuraPan fried with garlic and lemon soy sauce

M A I N S | 主菜 I S H I Y A K I | 石焼

The following two dishes are served as fresh ingredients with a hot stone plate, ready for you to cook yourself at your table. They’re a great way to share a unique dining experience with friends, and ensure your meal is cooked to your taste

SEAFOOD 48Assorted seafood including Queensland king prawns, Tasmanian salmon, reef fish, calamari, scallops, and seasonal vegetables

WAGYU BEEF STRIPLOIN 58220g MB6-7 Southern Queensland Kobe Cuisine Wagyu beef, mushroom and seasonal vegetables

LIVE LOBSTER GRILLED WITH AVOCADO AND MAYONNAISE

WAGYU STEAK STRIPLOIN

WAGYU BEEF STRIPLOIN ISHIYAKI

Japanese hot pots are a traditional shared meal experience, suited for a harmonious

dining experience for both family and friends. The ingredients are initially prepared by

our staff, then cooked and shared at the table. Our friendly staff will demonstrate the

cooking process to ensure your ultimate enjoyment. Minimum of two people

WAGYU SUKIYAKI 52 PP

Thinly sliced wagyu beef and fresh vegetables, cooked at the table

in traditional sweet soy sukiyaki sauce. Served with rice and miso soup

WAGYU SHABU SHABU 52 PP

Thinly sliced wagyu beef served in traditional shabu shabu broth.

Served with sesame, ponzu dipping sauces and rice

KANI TONYU NABE (SEASONAL) 59 PP

Alaskan king crab hot pot with four kinds of Asian mushrooms and

seasonal vegetables. Cooked at the table in soy milk and seafood stock.

Our staff will then combine it with rice, shredded nori seaweed,

chopped shallots and egg to create zousui (rice soup)

N A B E M O N O J A P A N E S E H O T P O T S

鍋物

KANI TONYU NABE

WAGYU SUKIYAKI

S I D E S & S A L A D Sサイド /サラダ

STEAMED RICE 4High grade Japanese rice

WHITE MISO SOUP 4.5Traditional miso soup made with bonito stock and white miso paste with wakame seaweed, tofu and shallots

SONO SEAFOOD SOUP 13A sophisticated miso soup made from prawn and vegetable stock with seasonal seafood and vegetables

SONO TONYU SOUP 13Unique to Sono is this traditional Japanese seafood soup in soymilk

SATSUMA IMO AGE 10Home-made Japanese style sweet potato chips. Served with sweet chili mayonnaise

GARDEN SALAD 10Fresh and light garden salad of mixed lettuce, tomato, asparagus and cucumber, with a mild soy sauce based dressing

POTATO SALAD 14Japanese style mashed potato with garden green salad

FOIL BAKED VEGETABLES 18Green beans, asparagus, carrots, broccolini, shiitake, zucchini, potato and choy sum, wrapped in foil and slowly oven baked. Served with sesame sauce

MUSHROOM SALAD 21Four kinds of Asian mushrooms sautéed on a bed of garden salad, served with a mild soy sauce based dressing

FOIL BAKED VEGETABLESPOTATO SALAD

NABEYAKI UDON

TENZARU SOBA

N O O D L E S | 麺 D E S S E R T | デザート

ZARU UDON OR SOBA 15Chilled noodles served with traditional Japanese sauce. Choice of udon or soba. Please note this dish is non-vegetarian as fish is used for flavour during cooking

TENZARU UDON OR SOBA 23Chilled noodles with tempura, served with traditional Japanese sauce. Choice of udon or soba

KINOKO UDON OR SOBA 23Noodle soup made with a selection of Asian mushrooms. Choice of udon or soba. Please note this dish is non-vegetarian as fish is used for flavour during cooking

TEMPURA UDON OR SOBA 24Noodle soup topped with assorted tempura. Choice of udon or soba

NABEYAKI UDON 26Udon cooked in a small pot, topped with vegetables, egg, chicken, fish cake and sticky rice cake with crispy tempura prawn and eggplant

KANMI PLATTER 15A traditional Japanese dessert platter served with four beautiful tasting dishes: A plum wine sorbet, red bean sponge cake, white sesame baked custard and sweet plum compote

PROFITEROLE SWANS 15Profiterole swans filled with fresh cream and crème au patisserie served with fresh berries and caramel ice cream and crumbled chocolate flakes. Served with a chocolate dipping sauce

GÂTEAU AU CHOCOLAT 15Gâteau au chocolat with vanilla bean ice cream, chocolate covered flakes and hot chocolate pouring sauce

MATCHA PARFAIT 15Green tea sponge layered with fresh cream and green tea marble ice cream, served with sticky rice balls, azuki (red bean paste) and green tea cream sauce, garnished with shortbread

YOGHURT AND SEASONAL FRUIT VERRINE 15White chocolate yoghurt mousse, fruit bavarois, Chambord jelly, fresh local berries and yuzu macaron

SPECIAL CREATION FROM THE CHEF (DEPENDENT ON AVAILABILITY) 15Please ask your waiter for today's creation

GREEN TEA MARBLE ICE CREAM 8Home-made blended green tea and vanilla ice cream. Served with red bean paste

BLACK SESAME ICE CREAM 8Served with red bean paste

VANILLA ICE CREAM 8Served with fruit

CARAMEL ICE CREAM 8Served with fruit

SEASONAL SORBET 8Served with fruit