B E N T O B O X E S | 弁当

SONO BENTO 26Salmon sashimi

Japanese potato salad

Steamed rice

Miso soup

And your choice of main:

Chicken teriyaki

Salmon teriyaki

Chicken karaage (Japanese style deep-fried chicken)

Assorted tempura

Yakiniku (beef stir-fried with yakiniku sauce)

Pork katsu

VEGETARIAN BENTO 32Chilled soba noodles

Steamed fresh vegetables with mushroom sauce

Assorted vegetable tempura

Tofu with traditional Japanese miso sauce

Vegetarian spring rolls

Vegetarian sushi rolls

Vegetarian miso soup

Steamed rice

MAKUNOUCHI BENTO 37

VEGETARIAN BENTO

SONO BENTO WITH YAKINIKU

MAKUNOUCHI BENTO WITH SALMON TERIYAKI

B E N T O B O X E S | 弁当

MAKUNOUCHI BENTO 37Soft shell crab with shiso salsa

Prawn salad

Assorted sashimi and sushi

Chef’s special selection

Steamed rice

Miso soup

And your choice of main:

Chicken teriyaki

Salmon teriyaki

Pan-fried barramundi

Pork katsu

Chicken karaage (Japanese style deep-fried chicken)

Assorted tempura

Yakiniku (beef stir-fried with yakiniku sauce)

SHOKADO BENTO WITH SASHIMI

B E N T O B O X E S | 弁当

SHOKADO BENTO 42Soft shell crab with shiso salsa

Assorted tempura

Chicken teriyaki

Simmered pork belly with sweet soy

Chef’s special selection

Miso soup

Steamed rice

And your choice of:

Assorted sashimi

Assorted sushi rolls

6 1 P E R P E R S O N W I T H W I N E M AT C H I N G 8 5 P E R P E R S O NUnfamiliar with Japanese cuisine or are simply unsure where to start in our extensive menu? Then try a little of everything with our Lunch Tasting Course, designed to acquaint you to our flavours and style. To enhance your lunch experience select the wine matching option, simply ask your host for our selection of paired wines

APPETISER PLATTEREdamameSeared Wagyu with sesame sauceAgedashi tofuSoft shell crab with shiso salsaKani cream croquetteOyster with citrus soy sauce

ENTRÉETuna, salmon and white fish sashimi and snapper carpaccio with shallots, sesame seeds and a lemon and garlic vinaigrette

MAIN

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

Wagyu steak striploin MB6-7 with garlic soy jus

Pan-fried barramundi with a garlic and lemon soy sauce

Duck breast with teriyaki orange sauce

DESSERTChef's seasonal creation

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

5 6 P E R P E R S O N M I N I M U M 4 P E O P L E Served as three courses, the Lunch Banquet is a shared dining option that showcases a variety of our most popular dishes and encourages a social dining experience

ENTRÉEEdamameSalmon 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

Select two of the following dishes, served with garden salad, rice and miso soup:

Chicken teriyaki

Black cod saikyo yaki (marinated & grilled)

Whiting and vegetable tempura

DESSERTGreen tea marble ice cream

L U N C H B A N Q U E Tランチバンケット

L U N C H S E T S | ランチ定食

UNA JYU 31Grilled whole eel with traditional Japanese sweet soy sauce on a bed of rice. Served with miso soup and salad

MINI WAGYU SUKIYAKI 30Thinly sliced Wagyu beef and fresh vegetables, cooked in a traditional sweet soy sukiyaki sauce and served in a hotpot. Served with rice and miso soup

SASHIMI SET 31Chef's selection of sashimi (12 pieces). Served with miso soup, agedashi tofu and rice

SUSHI SET 31Chef's selection of nigiri sushi and sushi rolls (9 pieces). Served with miso soup and agedashi tofu

CHIRASHI SUSHI 38Assorted fresh sashimi on a bed of sushi rice served in a bowl. Served with miso soup

CHIRASHI SUSHI

MINI WAGYU SUKIYAKI

SASHIMI PLATTERSmall (12 pieces) 31Large (24 pieces) 55

SEAFOOD PLATTER 46Includes 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 LA CARTE SASHIMIFive pieces per serve

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

SEAFOOD PLATTER

LARGE SASHIMI PLATTER

S A S H I M I | 刺身

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) 31

Large (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) 28

Large (10 pieces) 52

SMALL ASSORTED ABURI SUSHI PLATTER

LARGE ASSORTED SUSHI PLATTER

S U S H I | 寿司

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

TASMANIAN SALMON BELLY ABURITASMANIAN SALMON SUSHI

S U S H I | 寿司

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

ABURI SALMON ROLL

S U S H I | 寿司

SCALLOP TEMPURA ROLL

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

S U S H I | 寿司

PRAWN TEMPURA & SALMON ROE HAND ROLL

PRAWN & AVOCADO SMALL 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

SCAMPI NIGIRI SUSHI

TUNA BELLY ABURI SUSHI

LIVE LOBSTER SASHIMI

P R E M I U M S E A F O O D | 特選海鮮 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

NAMAGAKI

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

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

HIRAMASA ORANGE SOFT SHELL CRAB WITH SHISO SALSA

KING PRAWN AVOCADO YAKI

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

SCALLOPS WITH MISO MAYONNAISE ABURI WAGYU

M A I N S | 主 菜

All lunch mains are served with miso soup and steamed rice

NASU DENGAKU 20Grilled eggplant with white and brown miso

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

TEMPURA MORIAWASESALMON TERIYAKI

All lunch mains are served with miso soup and steamed rice

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 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

M A I N S | 主 菜

DUCK TERIYAKI ORANGEBLACK COD SAIKYO YAKI

All lunch mains are served with miso soup and steamed rice

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

LIVE LOBSTER GRILLED WITH AVOCADO AND MAYONNAISE

WAGYU STEAK STRIPLOIN

WAGYU BEEF STRIPLOIN ISHIYAKI

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. Served with miso soup and steamed rice

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

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

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 15A 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

S I D E S & S A L A D Sサイド /サラダ

N O O D L E S | 麺

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

NABEYAKI UDON

TENZARU SOBA

D E S S E R T | デザート

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