Misono's menu - Crave Gold Coast

Teppanyaki is a communal and interactive dining style with food prepared in front of the diner. It is a cooking style that enhances the natural flavours of the food. Choose from our extensive menu of traditional meals, ranging from chicken and steak to seafood and vegetable dishes. H E N R Y B O N G AY/ H E A D C H E F A True Entertainer Henry Bongay has been leading the team at Misono for the past twenty years. As the head chef of Misono, Henry has instilled a real flair for entertaining and has mastered the art of teppanyaki with skills second to none. To the delight of diners, the restaurant is transformed into a stage when the talented chef dons his apron. The secret to Henry’s success is his genuine love for his job. “My favourite part of my job has always been the customer interaction – I love meeting new people,” he said. “Welcome to Misono!” A N A C T N O T T O B E M I S S E D… Henry and his talented chefs have a real flair for entertaining. Tricks and showmanship are an integral part of dining at Misono, filling the restaurant with laughter and friendliness.

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Teppanyaki tables are reserved for Teppanyaki Banquet meals. One banquet per person to be ordered. Non Teppanyaki banquet meals are served in the sake bar. Kids’ menus are available for children up to 12 years of age. 1 bill per table or per group, no split bills, max. 2 methods of payment per bill.

SUSHI MAKI

Tempura Roll crab, asparagus, carrots, flying-fish roe, in crispy tempura, warm spicy scallop sauce

25

Henry, the Dragon crispy prawn, bbq eel, cucumber, cream cheese, topped with torched salmon and special sauce

25

Spicy Tuna tuna, cucumber, topped with diced tuna, shallots, pineapple, tempura flakes

22

California crab meat, prawn, cucumber, avocado, mayo, flying-fish roe

24

Veggie Delight 20 radish, wakame, red pickles, avocado, cucumber, carrots

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Torched Salmon Nigiri torched salmon, teri-mayo sauce, shallots

27

Spicy Prawn Roll crumbed prawn, cooked tuna, avocado

25

Chicken Avocado Roll crumbed chicken, avocado

17

Tuna Avocado Roll Cooked tuna, avocado

17

Surcharge of 1.5% applies to all credit card transactions. Surcharge of 15% applies to all transactions on public holidays. All Prices are inclusive of 10% GST.

SASHIMI & NIGIRI

Mixed Sashimi 30 tuna, salmon, squid, scallops, kingfish, flying-fish roe Kingfish, Salmon & Tuna Sashimi 28 Mixed Nigiri 30 tuna, salmon, prawn, wakame, eel, flying-fish roe

TEMPURA

Prawns 23 Vegetables

18

Mixed (3 Prawns) 21 prawns, fish and vegetables (5 Prawns) 28

Calamari 19 miso citrus mayo

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SHARED BITES

Edamame 6.5 lightly salted soy beans in the pod Tori Karaage deep-fried marinated chicken

18

Popcorn Prawns 20 crispy tail-on prawns, tomato capsicum dipping sauce Fresh Oysters (1doz) yuzu sesame sauce, wasabi flying-fish roe

32

MIXED ENTREE

California roll, prawn and vegetable tempura, tori karaage, edamame, torched salmon w/ wakame

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(serves 4) 43


T E P PA N YA K I B A N Q U E T S

All banquets are served with miso soup, Misono salad, Hibachi vegetables, prawn appetizer and steamed rice.

Henry’s Choice 59 Fillet steak, chicken and pork tenderloin Misono Delight chicken and large prawns

52

Splash & Meadow 56 fillet steak and large prawns Wadaiko 51 fillet steak and chicken Misono Delicacy 65 salmon, chicken and large prawns Misono Special chicken and lamb

52

Misono Surfers Paradise 83 wagyu steak and lobster tail

Upgrade to Misono’s famous Hibachi Chicken Fried Rice

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(per person) 8.50


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T E P PA N YA K I B A N Q U E T S

Seafood Deluxe large prawns, scallops, bug meat and teriyaki fish in paper bag

79

Misono Gold Coast fillet steak, bug meat and large prawns

72

Misono Excellence fillet steak, bug meat and scallops

73

Vegetarian 42 seasonal vegetables & teriyaki tofu, served with miso soup

Wagyu upgrade (from fillet steak)

(per banquet)

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18

D E LU X E WAGY U BA N Q U E T S

The meat from wagyu cattle is known worldwide for its marbling characteristics, naturally enhanced flavour, tenderness and juiciness. The Australian Wagyu Association is the largest breed association outside Japan. The wagyu used at Misono is GMO, hormone and antibiotic free; raised in a natural and clean environment in South East Australia. All banquets are served with miso soup, Misono salad, Hibachi vegetables and prawn appetizer.

1. Imperial Banquet 120 wagyu, salmon, lobster tail, scallops and prawns, served hibachi chicken rice 2. Misono Trio 105 wagyu, salmon and lobster tail, served with hibachi chicken rice 3. Land n Sea 95 wagyu, salmon, scallops, bug meat served with hibachi chicken rice 4. Cherry Blossom wagyu steak, large prawns, scallops, bug meat, teriyaki fish in paper bag, served with hibachi chicken rice (minimum – 2 persons)

(per person) 86

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MISONO / 6 COURSE BANQUETS (minimum 3 persons)

Served with mixed sushi, miso soup, Misono salad, Hibachi vegetables, prawn appetizer, Hibachi chicken rice and ice cream

Samurai fillet steak, chicken and scallops

(per person) 62

Bonsai fillet steak, chicken and large prawns

(per person) 62

K I D S T E P PA N YA K I B A N Q U E T S (up to 12 years old)

All banquets are served with miso soup, Hibachi vegetables, prawn appetizer, Hibachi chicken rice and ice cream.

Teriyaki Chicken

27

Teriyaki Steak

27

Teriyaki Salmon

29

Teriyaki Prawns

29

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DESSERTS

Vanilla Ice Cream Tempura choice of caramel, chocolate, berry, passionfruit or mango sauce

12

Banana Tempura macadamia ice cream, choice of caramel, chocolate, berry, passionfruit or mango sauce

12

Chocolate and Hazelnut Semifreddo chocolate and hazelnut semi-frozen mousse on a cake base, chocolate lychee sauce

12

Fresh Fruit Platter selection of chef’s seasonal fruits

12

ICE CREAMS & SORBETS

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Green tea, black sesame, macadamia, chocolate, vanilla or strawberry choice of caramel, chocolate, berry, passionfruit or mango sauce, wafer biscuit

7

Sake Affogato warm Kizakura sake, green tea or vanilla ice cream

9


SAKE

Sake is a traditional alcoholic beverage made of fermented rice that originated in Japan over 1,300 years ago. The name derived from sakaeru, which means “to prosper or flourish”. There are four main designations of sake, depending on different factors: JU N M A I

“pure” sake (no distilled alcohol), traditionally made of rice grain polished to at least at 70%. HO N JOZO

added distilled alcohol, traditionally made of rice grain polished to at least at 70%. G IN JO

rice grain polished to at least at 60%. DA IG IN JO

rice grain polished to at least at 50%. Sake dryness/sweetness is measured by the SMV (sake meter value), which ranges from +15 (very dry) to -15 (very sweet), +2 being neutral. The rice grain used for brewing sake is larger and contains less protein and lipid than the ordinary rice. Since sake made from rice containing only starch has a superior taste, the rice is polished to remove the bran (exterior portion). There are at least 80 types of sake rice in Japan. Sake is produced by the multiple parallel fermentation of rice, with 2 different kinds of microorganisms fermenting the rice concomitantly. The rice is first polished to remove the protein and oils from the exterior of the rice grains, leaving behind starch. After resting, the rice is washed steeped in water.

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After soaking, the rice is steamed on a conveyor belt. The degree of cooking must be carefully controlled; overcooked rice will ferment too quickly for flavours to develop well and undercooked rice will only ferment on the outside. The steamed rice is then cooled and divided into portions for different uses. The microorganism Aspergillus oryzae (a mould) is sprinkled onto the steamed rice and allowed to ferment for 5–7 days. After this initial fermentation period, water and the yeast culture Saccharomyces cerevisiae are added to the koji (rice and mould mixture) and allowed to incubate at 4 degree Celsius for about 7 days. Over the next four days, pre-incubated mixture of steamed rice, fermented rice and water are added to the fermented mixture in three series. This staggered approach allows time for the yeast to keep up with the increased volume. The mixture is now known as the main mash (moromi). The main mash then ferments, at approximately 15-20 degree Celsius for 2–3 weeks. With high-grade sake, fermentation is deliberately slowed by lowering the temperature to 10 °C (50 °F) or less. After fermentation, sake is extracted from the solid mixtures through a filtration process. For some types of sake, a small amount of distilled alcohol is added before pressing in order to extract flavours and aromas that would otherwise remain behind in the solids. Next, the sake is carbon filtered and pasteurized. The sake is allowed to rest and mature and then usually diluted with water to lower the alcohol content from around 20% to 15% or so, before finally being bottled.

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JAPANESE SAKES

Kizakura Yamahai Jikomi (SMV-1) Semi-dry, smooth & rich bodied From the famous 1925 Kyoto brewery, named after a rare yellow cherry blossom. Recommended warm or cold with tori karaage and teppantaki chicken. Rihaku Junmai Blue Purity (SMV +5) Notes of Matsu pine resin, chestnut & cacao Most famous brand in the world, from the birth place of sake (Shimane) Recommended slightly warm or cold with tempura, veg roll and wagyu steak. Eikun Kotosennen Junmai Ginjo (SMV+3) Clean & fruity; notes of citrus, pineapple & yoghurt Recommended cold with teppanyaki seafood. Asabiraki Daiginji Nanburyu Tezukuri (SMV+4) Mild handcrafted sake with Nashi pear fragrance and crisp finish. Recommended cold with sashimi and nigiri.

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Kizakura Honjozo Tokuri Ikkon (SMV+4) Rich, mellow & semi-dry, with real gold flakes Recommended cold with kingfish & prawn sushi roll Kizakura Nigori (SMV-3.5) Unfiltered cloudy sake with sweet & sour taste Recommended cold with spicy tuna and Henry, the Dragon sushi rolls and snapper in the bag (Seafood Deluxe)

S A K E TA S T I N G

Eikun Kotosennen Junmai Ginjo, Rihaku Junmai Blue Purity & Kizakura Nigori

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JAPANESE BEVERAGES

Choya Plum (Umeshu) Sweet plum liqueur, recommended on the rocks Tsunami Sparkling Pre-mixed cocktail made with sake, lychee & muscat Shochu Iichiko Spirit made of barley with low calories and outstanding aroma. Recommended on the rocks or with mixer

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M I S O N O S I G N A T U R E C O C K T A I L S

Samurai Kiss Succulent strawberry flavour riddled with tropical fruit and a coconut twist makes this the perfect summer cocktail. Sake, strawberry liqueur, Malibu, passionfruit, muddled lime, strawberries, on ice topped with apple and cranberry juices Geisha Mojito Bacardi, muddled lychee and lime, fresh mint, splash of cranberry juice on crushed ice Lychee Passion Sake, Cointreau, Lychee Liqueur, lime, lychee, and passionfruit on ice topped with ginger ale Kiwi Sparkler Sake, muddled kiwifruit and lime on ice topped up with sparkling wine Chris, the Ninja Plum wine, Frangelico, Peach Schnapps, lemon juice, mint Get up & Go Galliano, Malibu, muddled lime, lychee, passionfruit on ice topped with Redbull

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M I S O N O P R E M I U M C O C K TA I L S

Espresso Martini (or Latte Martini with cream) Grey Goose vodka, Patrón XO Café, Brown Crème De Cacao, espresso shot Chocolate Martini (with or without chilli) Our secret recipe indulging in Grey Goose Vodka and chocolate made by our hotel Chocolatier Mai Tai Bacardi, Appleton 8yr Rum, Amaretto, Cointreau, pineapple & orange juice, fresh lime with a dash of grenadine Lychee Martini Grey Goose vodka, Paraiso lychee liqueur, pineapple and cranberry juice Cosmopolitan Grey Goose vodka, Cointreau, cranberry juice and fresh lime

Misono Bomb Drop sake and Jagermeister through chopsticks into a pool of Redbull Kamikaze Shot Vodka, Cointreau, lime juice with a dash of cranberry juice

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C L A S S I C C O C K TA I L S

Japanese Slipper Cointreau, Midori, lemon and Maraschino cherry

Daiquiri Lemon, Mango, Strawberry, Orange or Banana flavour Sex on the Beach Vodka, Peach Schnapps, cranberry, pineapple and orange juice Midori Splice Midori, Malibu, pineapple juice and cream (built or blended) Long Island Iced Tea Powerful mix of Gin, Vodka, Tequila, Bacardi and Cointreau

Caprioska Traditional, lychee, hazelnut, strawberry or coconut

Mojito Bacardi rum, lime, mint leaves topped with soda Peanut Butter Toblerone Frangelico, Kahlua, Baileys, honey, cream, chocolate syrup and peanut butter

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M O C K TA I L S

Jas-Mint-Fusion Jasmine tea, muddled lychee & lime, fresh mint, dash of cranberry juice over crushed ice

Presh Muddled lemon & lime, fresh mint, apple juice and lemon over crushed ice Rockstar Muddled lemon, lime & orange topped with lemonade and lemon squash Banana Berry Blast Banana, strawberries, vanilla ice cream, milk crushed with ice Mango Tengoku Mango, lemon and apple juice crushed with ice Berry-Apple Crush Strawberries, apple juice, honey and a touch of lemon crushed with ice Pink Crush Lemonade, vanilla ice cream, dash of raspberry syrup crushed with ice

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Kiwi Breeze Kiwifruit, lime, lemonade crushed with ice Tropical Storm Strawberries, mango, banana, passionfruit, orange, apple & pineapple juice crushed with ice Spider Coke, lemonade, pink lemonade, solo with vanilla ice cream Milkshake chocolate, strawberry, vanilla, banana or caramel

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BEERS

Asahi Super Dry Draught (Tap) Asahi Black

Asahi

Sapporo Kirin Ichiban Stella Artois

Heineken

Corona Peroni Nastro Azzurro Cooper’s Pale Ale, Crown Lager Burleigh Hef (wheat), Little Creature’s Pale Ale

CIDERS

Bulmer’s Apple or Pear Cider

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SPIRITS

R UM

Appleton Estate 8yr Jamaican Rum Kraken Spiced Rum Sailor Jerry Spiced Rum Bundaberg, Bacardi, Coruba BOU RB O N

Woodford Reserve Maker’s Mark Jack Daniels Jim Beam White GI N

Hendrick’s Bombay Sapphire Gordon’s Gin VO D K A

Grey Goose Belvedere Absolut Smirnoff T EQ U IL A

Patrón Silver Patrón XO Café Cuervo Gold Special WH IS K Y

Glenfiddich 12yrs Chivas Regal, Johnnie Walker Black Jameson, Canadian Club Johnnie Walker Red

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CHAMPAGNES

Moët et Chandon 375ml, Reims, France Moët et Chandon, Reims, France Dom Pérignon, Reims, France Veuve Clicquot Yellow Label, Epernay, France Veuve Clicquot La Grande Dame, Epernay, France

SPARKLING WINES

Chandon Brut, Yarra Valley, VIC Cloudy Bay Pelorus, Marlborough, NZ Rococo Blanc de Blancs, Yarra Valley, VIC De Bortoli Willowglen Brut, Riverina, NSW

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WHITE WINES

SAU V IG N O N B L A N C

Twin Island, Marlborough, NZ Catalina Sounds, Marlborough, NZ Shaw & Smith, Adelaide Hills, SA Ata Rangi, Martinborough, NZ Cloudy Bay Te Koko, Marlborough, NZ CH A R D O N N AY

Domaine Chandon, Yarra Valley, VIC Red Claw, Mornington Peninsula, VIC Leeuwin Estate Prelude, Margaret River, WA Eileen Hardy, South Australia R I ES L IN G

Palliser Estate, Martinborough, NZ Heggies, Eden Valley, SA Mesh, Eden Valley, SA P I N OT G R IS / G R IG IO

T’Gallant ‘Juliet’, Mornington, VIC Brokenwood, Beechworth, VIC Joseph d’Elena, Mclaren Vale, SA WH IT E B L E N D S A N D VA RIE TAL S

De Bortoli Willowglen Semillon Chardonnay, Riverina, NSW Cape Mentelle Sauvignon Blanc Semillon, Margaret River, WA De Bortoli Willowglen Moscato, Riverina, NSW Brokenwood Semillon, Pokolbin, NSW

Please feel free to ask your dining server for information regarding wine vintages

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RED WINES

RO S É

Wirra Wirra ‘Mrs Wigley’ Grenache Rosé, McLaren Vale, SA P IN OT N O IR

Coldstream Hills, Yarra Valley, VIC Trout Valley, Nelson, NZ Ninth Island, Tasmania M E R LOT

Primo Estate Merlesco, Adelaide Plains, SA Smith & Hooper, Wrattonbully, SA CA B E RN E T SAU V IG N O N

Jim Barry ‘Cover Drive’, Clare Valley, SA Ringbolt, Margaret River, WA Jacobs Creek St Hugo, Coonawarra, SA John Riddoch, Coonawarra, SA S HIRA Z

Gemtree Uncut, McLaren Vale, SA Wirra Wirra ‘Woodhenge’, McLaren Vale, SA Wolf Blass Grey Label, Barossa Valley, SA Penfolds Bin 28 Kalimna, Barossa Valley, SA Tellurian Tranter, Heathcote, VIC

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RED WINES

R ED B L E N D S A N D VA RIE TA L S

De Bortoli Willowglen Shiraz Cabernet, Riverina, NSW Cape Mentelle Cabernet Merlot, Margaret River, WA Smith & Hooper Cabernet Sauvignon Merlot Wrattonbully, SA Yalumba Bush Vine Grenache, Barossa Valley, SA Joseph Moda Cabernet Merlot, McLaren Vale, SA Penfolds Bin 389 Cabernet Shiraz, Barossa Valley, SA

LIQUEURS

Please ask your dining server for our selection

COGNACS AND PORT

Remy Martin XO Remy Martin VSOP St. Remy Brandy Penfolds Grandfather Port

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S O F T D R I N K S & M I N E R A L WAT E R

Oolong, Green, Peach or Lemon Iced Tea Soft Drink (can) Bundaberg Ginger Beer Redbull Pepsi, Pepsi Max, Solo, 7-up (post-mix) Fruit Juices Orange, Pineapple, Apple or Cranberry Aqua Panna still water S. Pellegrino sparkling water

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TEAS & COFFEES

Japanese Green Tea, Oolong, Jasmine, Genmai, English Breakfast Tea Flat White, Cappuccino, Café Latte, Espresso, Long Black Mocha, Hot Chocolate, Decaffeinated Coffee Iced Chocolate, Iced Coffee, Iced Green Tea

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Marriott Surfers Paradise Resort & Spa. Level 3, 158 Ferny Avenue Surfers Paradise, Gold Coast, Queensland 4217 Australia Tel: (07) 5592 9770