RoyalNovember20-1053

Join us as we explore the two pillars of Japanese Izakaya

Channelling Nippon vibes in true fleur style, with delicacies-on-a-stick alongside new world sake selected by Adam Mitchell. He’s serious about our sake program here at fleur, sourcing natural sake producers and breweries using ancient Japanese methods.

Wednesday 23 June
6pm
$65

Limited spots.

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Koji cured salmon skewers, koji emulsion
Ika yaki (japanese bbq squid)
Sparkling Junmai, “Seaside”, Imada Hiroshima

Chicken and scallion meatball, cured egg sauce
Kangaroo and pork tsukune, kangaroo tare
Junmai, “Hidanotanbo”, Hourai, Gifu

Duck heart umeboshi teriyaki
Kimoto Muroka Genshu “Nature Quatre”, Senkin, Tochigi

Red bean paste doughnut
Junmai “X3 Rose”, Kinmon, Akita¬†