All menu items are subject to change according to seasonality and availability.
| taro and sweet potato crisps, smoked aji panca mayonnaise (v) | 8 |
| yuca fries, aji amarillo sauce (v) |
11 |
| hokkaido scallops, capsicum salsa, edamame, chilli, cilantro, lime, wasabi | 16 |
| swordfish ceviche, leche de tigre, sweet potato, avocado, mango, spanish onion, chilli, cilantro | 22 |
| tuna tartare causa, ume kosho, sweet potato, avocado, leek | 19 |
| mushroom tiradito, shiitake, shimeji, enoki mushroom, jerusalem artichoke, nori crackers (vg) | 17 |
| papas rellenas, potato, chicken, corn, olives, aji amarillo, japanese curry sauce (vegan on request) | 14 |
| sweet corn, smoked paprika, shichimi butter, sour cream (v) | 13 |
| spiced pork sausage, kale, cannellini beans, daikon criolla | 25 |
| southern calamari, roast banana, fried egg, onion salsa | 29 |
| beef short rib, miso garlic corn puree, pickled red cabbage & onion, anticucho jus | 39 |
| market fish sudado, roasted peppers, coconut, coriander, pearl couscous | 43 |
| japanese pumpkin and eggplant, yuzu chimichurri, chilli, coriander (vg) | 20 |
| sunomono cucumber and squash, roasted onion, avocado, mizuna, furikake (v) | 14 |
| roast andean potatoes, huacatay mint butter (v) | 13 |
| DESSERT | |
|---|---|
| dulce de leche pudding, sake kasu cream, guava, coconut | 15 |
| sweet potato picarones, chicha morada and cola syrup, roast sesame butter, quinoa ice cream | 16 |
*1.5% surchase on all cards
Dietaries
please advise any dietaries requirements on your booking. while we take the necessary measures to prevent any cross contamination, unfortunately we cannot guarantee as some produce comes from external sources.
Group Bookings
Nikkei requires all parties of 8 or more to dine on our Banquet menu or a “pre-organised” menu catered to your event. Please notify us of particular special requests prior to your party date, including dietaries special occasions. Please note for groups with 8 or more guests, a 10% service charge applies to the final bill as a gratuity for the staff serving your event.