IZAKAYA

TELL ME ABOUT FINS POP UPS?
Chef & Sommelier duo Steven and Morgan Snow dedicate much of their down time to traveling the world, often engaged as a guest Chef/ Sommelier.  They’ve launched restaurants internationally and created bespoke events in far flung corners of the world.

The inspiration they bring home is centered around food and wine experiences, most usually with locals in a traditional sense. In most cases ‘street food’.

Creating POP UP restaurants sprouted in 2010 after a 6 month project in Portugal. Since then we’ve seen 10 concepts.

IZAKAYA JAPANESE STREET FOOD MENU
CLOSES SAT 16TH MARCH 2024!!

Freshly Shucked Oyster, wasabi ponzu, tobiko 6

Hiro-san’s miso soup 6

Edamame, yuzu salt 8

Gyoza, pork, prawn or veg, house made ponzu 14

Miso Eggplant on Betel Leaf, Asian slaw, shiitake cream 30

Local Sashimi, izakaya daikon pickle, wasabi, soy 23

Karaage Chicken, matcha mayo 27

Sake Flamed Pork, Ginger soy marinade, gomashio greens 30

Wagyu Flank, fennel purée, tempura enoki, kombu butter 33

Duck Salad, soba noodles, daikon, pickled peach, umeboshi 29

Charred Cauliflower ‘Steak’, dashi, white miso, yuzu, nori flake 21

Rice Bowl, roasted seaweed 5

Crunchy iceberg, nori, spicy dressing, pickled ginger  15

Seasonal Greens, peas, mint, horseradish cream 15

Kim Chi, Japanese pickled vegetables 6

———-
Green Tea Ice-Cream (2), sweet azuki bean 12

Sakura or Matcha Mochi 8

IZAKAYA IS OPEN:
TUES- SAT FOR DINNER FROM 4PM
SAT & SUN FOR LUNCH FROM 12.30PM