Wagyuto Clovelly

Dry aged snapper, yuzu emulsion, brussel sprout.

Summer desert!
Chargrilled pineapple, late harvest maple, whipped cream, yukimuro Sake.

3rd day dry aging the local snappers.
This process of dry aging fish elevates texture, taste and aroma.

Dry aged snapper, fermented chili, bunrt lime.

Bluefin tuna tatami, tomato, cucumber, chilli oil, rice cracker

Special fish for fathers day
Saikyo miso glazed toothfish, charred lime.

Wagyu katsu sando, house milk bun, smoked onion jam

Tiger prawn & salted wombok dumpling with dashi, Rayu, black vinegar.
Steaming limited quantity daily!!

Thanks Daniel!
Your ‘miso apple pie’ was too good!👍

Miso caramelised apple pie & Ice cream
We will keep it one more week as everyone loved it so much.
Thank you!

Desert for this weekends!
Miso caramelised apple pie.

Contemporary Japanese
Local vibe
Seasonal produce

309 Clovelly Rd, Clovelly
wagyutoclovelly.com.au
02 8068 2182

Steamed NZ snapper, daikon, soy dashi, rayu

Bluefin tuna tartare, pine nut tabouli, avocado, hay smoked ponzu.

Octopus, potato, lemon, shio kombu 🐙🐙

Loligo squid, chicken sausage stuffing, spicy miso

Crispy pork belly, charred leek, sweet soy.
Absolutely have been the hero for the last week, still running until this weekends. Don’t miss!

Homemade spanner crab croquette for this week.
Crab and creamy every bite!

Japanese milk bun with bone marrow, smoked dashi butter
Baking every night for limited serving, Don’t miss!!

Spanner crab Chawanmushi, shio kombu, salmon roe.
Great dish to start on cold winter nights.

Giger soy barbecued Bluefin tuna, charred asian green, yuzukosho, nori jam

Stuffed tiger prawn wrapped in shiso leaf, Dashi emulsion, shiso oil.

New dish for this winter menu!
Crispy sand whiting on our daily steamed bun,
umeboshi tartare sauce

Winter is coming, we have our first bluefin tuna for this year.