S O N O C O U R S E9 5 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 5 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 Sono Course. This six course meal features dishes with a western influence, 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 roeSautéed Hokkaido scallops with a sweet and creamy miso mayonnaise sauceSeared Wagyu with sesame sauce

ENTRÉE COURSESTuna and salmon sashimi and kingfish carpaccio with passionfruit jelly and yuzu dressing

Fresh crab meat croquette and soft shell crab with shisho salsa

Chef’s selection of special sushi

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

DESSERTSpecial creation from the Chef

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

Z E N C O U R S E1 2 0 P E R P E R S O N W I T H S A K E M AT C H I N G 1 7 0 P E R P E R S O NM I N I M U M 2 P E O P L E

The Zen Course features a selection of unique delights that have been specially created for those craving a traditional dining experience

Appetiser platter of Chef’s special selection dishes

Assorted sashimi

Taraba kani tempura – Alaskan king crab tempura

Dobinmushi - steamed clear soup with chicken, Asian mushrooms, scallop and shrimp, served in a clay pot

Aburi tuna belly sushi and negitoro – minced tuna belly served w shallots

Ebi avocado yaki – grilled prawn topped with avocado and creamy mayonnaise

Uzaku sunomono - grilled eel with seaweed and cucumber, topped with sweet vinegar sauce

Black cod saikyo yaki - grilled black cod,pre-marinated for 48 hours in a traditional saikyo miso sauce

Wagyu beef houbayaki - Table-grilled 100g Wagyu Kobe Cuisine MB7

Special dessert creation from the Chef

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

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

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)White fish and vegetable tempuraGarden saladSteamed rice (on request)Miso soup (on request)

DESSERT

Green tea 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

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

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)Prawn and vegetable tempura Mushroom salad Steamed rice (on request)Miso soup (on request)

DESSERTSpecial creation from the Chef

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

SASHIMI PLATTERSmall (12 pieces) 32Large (24 pieces) 56

SEAFOOD PLATTER FOR TWO 89Includes an enticing selection of Tasmanian salmon sashimi, Queensland tuna sashimi, South Australian Hiramasa kingfish sashimi,two prawns, king crab, scallops and four oysters. Oysters servedwith 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 18TAS Salmon Belly 21QLD Tuna 20JAPANESE Buri Kingfish 20Hokkaido Scallops 22NZ Snapper 18NZ King Dory 18NZ Blue Eye Trevalla 18NZ Hapuka Grouper 18WA Squid/Calamari 17WA Octopus 16

S A S H I M I | 刺身

LARGE SASHIMI PLATTER

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) 32

Large (14 pieces) 49

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) 29Large (10 pieces) 53

SMALL ASSORTED ABURI SUSHI PLATTER

LARGE ASSORTED SUSHI PLATTER

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 10JAPANESE Buri Kingfish 10Hokkaido Scallops 11NZ Snapper 9NZ King Dory 9NZ Blue Eye Trevalla 9NZ Hapuka Grouper 9WA Squid/Calamari 8Flying Fish Roe (ship sushi) 9Salmon Roe (ship sushi) 19WA Octopus (cooked) 8QLD Prawn (cooked) 10Eel (grilled) 12Anago (one piece) 13

炙り A B U R I ( S E A R E D )

TAS Salmon Belly 11JAPANESE Buri Kingfish 11Hokkaido Scallops 12Wagyu 13Tuna Belly 20

S U S H I | 寿司

TASMANIAN SALMON BELLY ABURITASMANIAN SALMON SUSHI

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

Six pieces per serve

SONO CALIFORNIA ROLL 16

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

PRAWN TEMPURA ROLL 16

Prawn tempura, flying fish roe, avocado, and Japanese mayonnaise

SALMON TEMPURA ROLL 15

Tempura salmon and mayonnaise

SOFT SHELL CRAB ROLL 17

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

SPICY TUNA ROLL 16

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

SCALLOP TEMPURA ROLL 17

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

ABURI SALMON ROLL 22

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

S U S H I | 寿司

ABURI SALMON ROLLSCALLOP TEMPURA ROLL

S U S H I | 寿司

細巻

S M A L L R O L L S

Six pieces per serve

Cucumber 8Avocado 9TAS Salmon 9QLD Tuna (raw) 10 QLD Tuna (cooked) 10Salmon & avocado 11Tuna & avocado (raw) 11Tuna & avocado (cooked) 11Prawn & avocado 11

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 10Prawn & avocado 10Salmon & avocado 10California 11Grilled eel & cucumber 13 Soft shell crab 13Prawn tempura 13Prawn tempura & salmon roe 18

PRAWN TEMPURA & SALMON ROE HAND ROLL

PRAWN & AVOCADO SMALL ROLL

NEW ZEALAND KING SALMON

Sashimi - 5 pieces 21 Belly sashimi - 5 pieces 24Nigiri sushi (raw) - 2 pieces 11Aburi sushi (seared) - 2 pieces 12

JAPANESE BURI KINGFISH

Sashimi - 5 pieces 20Nigiri sushi (raw) - 2 pieces 10

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

SashimiTempuraPan fried with garlic and lemon soy sauceGrilled and topped with avocado and creamy mayonnaise

P R E M I U M S E A F O O D | 特選海鮮

LIVE LOBSTER SASHIMI

S T A R T E R S | 小鉢

EDAMAME 8Fresh baby soybeans boiled and sprinkled with salt

NAMAGAKI 4.5 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

KAKI FRIED 22Four seasonal oysters cruumbed and deep fried, served with Japanesetonkatsu sauce and tartare sauce

AGEDASHI TOFU 13Crispy deep-fried locally made Japanese tofu, topped with crispy rice pebbles and served with a bonito broth

YAKITORI 13Two grilled chicken skewers marinated in a yakitori sauce

CHAWANMUSHI 13Savoury egg custard with tender pieces of chicken, prawn, scallops, grilled eel and vegetables, steamed to perfection (allow 15 minutes)

NAMAGAKI

KANI CREAM KOROKKE 15Deep-fried croquette filled with cream and crab meat

UZAKU SUNOMONO 18A grilled eel with seaweed and cucumber, topped with sweet vinegar sauce

GYU TATAKI 21Traditional Wagyu MB6-7, thinly sliced and very lightly seared. Served cold with a citrus soy sauce

APPETISER PLATTER 26An 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

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

CHICKEN KARAAGE 18Japanese style deep-fried chicken with ponzu, chili tomato and garlic mayonnaise dipping sauces

AVOCADO YAKI Grilled seafood topped with avocado and creamy mayonnaise Scallops (2 pieces) 14Prawn (1 piece) 17Moreton Bay Bug (1 piece) 29

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

TUNA TATAKI 24Seared and marinated tuna with fresh wasabi jelly and citrusmayonnaise

SALMON CARPACCIO 22Delicately sliced salmon served with passion fruit jelly and yuzu dressing

BURI KINGFISH ORANGE 24Thinly-sliced Japanese Buri Kingfish sashimi with navelorange and yuzu dressing

PRAWN AVOCADO YAKI

SOFT SHELL CRAB WITH SHISO SALSA SALMON CARPACCIO

BUTA KAKUNI 18120g pork belly slow-simmered twice and served with a sweet soy sauce. This is a very traditional and popular Japanese dish

PIPI SAKAMUSHI (SUBJECT TO AVAILABILITY) 22Pipis steamed in Japanese sake

YASAI TEMPURA 21A 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) 25Fresh Alaskan king crab tempura, served with sea salt

SCALLOPS WITH MISO MAYONNAISE 24Sautéed Hokkaido scallops with a sweet and creamy miso mayonnaise sauce

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

MORETON BAY BUG 29Moreton Bay Bug served as your choice of:TempuraPan fried with garlic and lemon soy sauceGrilled and topped with avocado and creamy mayonnaise

E N T R É E S | 前菜

SCALLOPS WITH MISO MAYONNAISE ABURI WAGYUSCALLOPS WITH MISO MAYONNAISE ABURI WAGYU

M A I N S | 主菜

NASU DENGAKU 21Grilled eggplant with white and brown miso

TONKATSU 26Grain fed pork loin cutlet, crumbed and deep fried to a golden browncolour, served with Japanese tonkatsu sauce

SONO STYLE BRAISED BEEF 32Slow 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 32Grilled 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 35Served with garlic & lemon soy sauce

SALMON TERIYAKI 36Pan seared, oven finished 200g Tasmanian Atlantic salmon with teriyaki sauce, served with mashed potato and green vegetables

TEMPURA MORIAWASE 36Large Queensland prawns, whitefish, calamari, and assorted seasonal vegetables, deep-fried in tempura batter. Served with green tea salt, shiso herb salt, sea salt and traditional dipping sauce

SALMON TERIYAKI TEMPURA MORIAWASE

FISH SHIOYAKIFreshly cut fish, slow grilled with salt in a traditional style (allow 20 mins) Your choice of:Cheek (subject to availability) 29Fillet 33Head MP

WAGYU BEEF HOUBAYAKI 32Table-grilled dish with magnolia leaf. 100g Wagyu Kobe Cuisine MB6-7

UNAGI KABAYAKI 35Whole grilled eel with sweet soy sauce

BLACK COD SAIKYO YAKI 39A Sono all-time favourite dish. Grilled black cod, pre-marinatedfor 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)

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

M A I N S | 主菜

WAGYU BEEF HOUBAYAKIBLACK COD SAIKYO YAKI

WAGYU STEAK STRIPLOIN MB7 200g 61Sono’s all-time signature dish - Southern Queensland Kobe Cuisine Wagyu beef, served with butter sautéed seasonal vegetables. Servedwith garlic soy jus, teriyaki sauce and ponzu sauce

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

SashimiTempuraPan fried with garlic and lemon soy sauceGrilled and topped with avocado and creamy mayonnaise

M A I N S | 主菜

LIVE LOBSTER GRILLED WITH AVOCADO AND MAYONNAISE

WAGYU STEAK STRIPLOIN

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 ISHIYAKI 49Assorted seafood including Queensland prawns, Tasmanian salmon, reef fish, calamari, scallops, and seasonal vegetables

WAGYU BEEF ISHIYAKI 59200g MB6-7 Southern Queensland Kobe Cuisine Wagyu beef, mushroom and seasonal vegetables

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 55 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 55 PP

Thinly sliced wagyu beef served in traditional shabu shabu broth.

Served with sesame, ponzu dipping sauces and rice

KANI TONYU NABE (SEASONAL) 62 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 TONYU SOUP 14Unique to Sono is this traditional Japanese seafood soup in soymilk

DOBINMUSHI 16Steamed clear soup with chicken, Asian mushrooms, scallop and shrimp, served in a clay pot

SATSUMA IMO AGE 12Home-made Japanese style sweet potato chips. Served with sweet chili mayonnaise

GARDEN SALAD 11Fresh and light garden salad of mixed lettuce, tomato, asparagus and cucumber, with a mild soy sauce based dressing

POTATO SALAD 15Japanese style mashed potato with garden green salad

MUSHROOM SALAD 22Four kinds of Asian mushrooms sautéed on a bed of garden salad, served with a mild soy sauce based dressing

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

FOIL BAKED VEGETABLESPOTATO SALAD

NABEYAKI UDON

TENZARU SOBA

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 24Chilled noodles with tempura, served with traditional Japanese sauce. Choice of udon or soba

KINOKO UDON OR SOBA 24Noodle 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 25Noodle soup topped with assorted tempura. Choice of udon or soba

NABEYAKI UDON 27Udon cooked in a small pot, topped with vegetables, egg, chicken, fish cake and sticky rice cake with crispy tempura prawn and eggplant

D E S S E R T | デザート

KANMI PLATTER 18A traditional Japanese dessert platter

PROFITEROLE SWANS 18Profiterole 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 18Gâteau au chocolat with vanilla bean ice cream, chocolate covered flakes and hot chocolate pouring sauce

MATCHA PARFAIT 18Green tea sponge layered with fresh cream and green tea ice cream, served with sticky rice balls, azuki (red bean paste) and green teacream sauce, garnished with shortbread

MATCHA TIRAMISU 18Matcha sponge layered with matcha syrup, mascarpone mousse, white chocolate and cream cheese

SPECIAL CREATION FROM THE CHEF (DEPENDENT ON AVAILABILITY) 18Please ask your waiter for today's creation

GREEN TEA ICE CREAM 9Served with red bean paste

BLACK SESAME ICE CREAM 9Served with red bean paste

VANILLA ICE CREAM 9Served with fruit

CARAMEL ICE CREAM 9Served with fruit

JAPANESE STYLE SORBET 9Served with fruit