11 October, 2011

Spring has arrived – new Omakase 9-course degustation menu

To celebrate the arrival of fresh local spring ingredients, Head Chef Daisuke Miyake will introduce his magnificent new Omakase menu, on Wednesday 12th October.

A very special 9-course menu which is creative, delicate, delicious and as amazing in its visual presentation and artistry as it is in taste sensations - cooked to perfection, the Omakase menu will feature modern contemporary Japanese flavours including, Alaskan King Crab leg poached in clear crab broth, with crab and pork buckwheat ravioli and Japanese sansho leaf, along with the heavenly taste of Blue fin toro sashimi with freshly grated Tasmanian wasabi. Lightly pan-fried Canadian scallop with frozen foie gras is another innovative and totally divine creation for our VIP diners at Ten Japanese Restaurant.

Go to the menu page, from Wednesday 12th October, for details of the fabulous new Omakase menu, then call soon to reserve your seats at the sushi counter or perhaps relax and spoil yourself in a private dining room.

04 October, 2011

New 2-course Teppanyaki lunch menu commencing Thursday 6th October 2011

The talented Teppanyaki chefs at Ten are very excited about their new addition to the teppan lunch menu: a mouth-watering, 9+ wagyu gourmet hamburger cooked to perfection with Tens special bar-b-que sauce, served with teppan-steamed potato wedges cooked in truffle butter, accompanied by assorted crisp garden leaves tossed in Caesar dressing.

Commencing on Thursday 6th October, the new dish sounds divine and tastes fabulous, leaving just enough room for a Heavenly dessert.

Relax at lunch time in air-conditioned comfort and luxury, from 12noon on Thursday, Friday and Saturday.

See you soon at Ten,
Wendy Vaughan