Available Monday–Friday, from 12:00 PM to 3:00 PM, starting January 2, 2026, for groups of up to 10 guests.
As the twentieth century unfolded, word reached the Japanese about a promising land across the Pacific: Peru. Rumored to be rich in gold and offering abundant opportunities, this foreign territory also boasted fertile soil and a mild climate.
Edamame w. smoked salt gf, df, nf
Scampi tartare w. Truffle mayo, avocado purée, nori cone, cocoa butter, Siberian caviar gf, nf, df
Salmon ceviche w. ají amarillo leche de tigre, toasted corn, sweet potato purée gf, df, nf
o o o
Pork belly w. macadamia puree, chicharrones, cocoa nibs fd, df, nf
Skull island tiger prawns w. acevichada sauce, prawn oil, crispy garlic gf, df, nf
o o o
250 gr Westholme Wagyu striploin MBS4+ gf, dfo, nf
Andeans chips w. ají amarillo mayo gf, nf, df,v , veo
Coral lettuce salad w. Roast capsicum and miso dressing, sesame gf, nf, veo
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Obleas w. Mandarin vinegar labneh, Cointreau custard v
Oyster w. pisco granita, cucumber, and jalapeño gf, dfo, nf
Scampi tartare w. truffle mayo, avocado purée, nori cone, cocoa butter, and Siberian caviar gf, df, nf
Scallop tiradito with ají verde, jalapeño, sweet potato, karkalla, & wild rice gf, df, nf
Beef tartare with anchovy mayo, oyster mushroom, caramelised onion, bone marrow, & sesame leaves gf, df, nf
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Pork belly w. macadamia puree, chicharrones, cocoa nibs gf, df
Skull Island tiger prawns w. acevichada sauce, prawn oil, crispy garlic gf, df, nf
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300 gr True North pure Wagyu scotch fillet MBS9+ gf, dfo, nf
Andeans chips w. ají amarillo mayo gf, nf, df, v, veo
Coral lettuce salad w. Roast capsicum and miso dressing, sesame gf, nf, veo
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Edamame w. smoked salt gf, df, nf, veo
Ox heart tomato tiradito, rockmelon leche de tigre, citrus tofu, parsley oil, mango caviar gf, df, nf, veo
Sauteed greens w. edamame hummus, stracciatella gf, nf, veo
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Coconut mochi w. ginger, sweet soy soy, coriander, pickled cabbage, braised shiitake df, veo
Toasted baby corn w. ajo blanco, cucumber, Aleppo oil, smoked almond gf, veo
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Mushrooms w. Shio koji, sesame macadamia purée, crispy potato, cured yolk gf, df, veo
Andeans chips w. Aji amarillo mayo gf, nf, df, veo
Coral lettuce salad w. roasted capsicum & miso dressing, sesame gf, nf, veo
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Obleas w. Mandarin vinegar labneh, Cointreau custard v
CRUDO & SNACKS
Edamame w. smoked salt gf, df, nf, ve | 8
Freshly shucked appellation Rock oysters;
Oyster natural gf, df, nf | 5.5 ea
Oyster w. pisco granita, cucumber, jalapeno gf, df, nf | 7 ea
Empanada w. lamb shoulder, aji panca, green olives, sultanas, queso fresco, chimichurri nf | 15 ea
Scampi tartare w. crispy rice, truffle mayo, avocado puree, pickled jalapéno, Siberian caviar gf, nf, df | 16 ea
Salmon ceviche w. aji amarillo leche de tigre, toasted corn, sweet potato puree gf, df, nf | 32
Tuna ceviche w. passion fruit aji amarillo, pickled daikon, yuzu kosho mayo, sesame, rice cracker gf, df, nf | 34
Scallop tiradito w. apple ponzu leche de tigre, avocado puree, compressed cucumber, salted green grape, almond, coriander df, nfo | 36
Ox heart tomato tiradito, rockmelon leche de tigre, citrus tofu, parsley oil, mango caviar gf, df, nf, ve | 28
Beef tartare w. aji amarillo emulsion, smoked oyster mayo, pickled daikon, cured egg yolk, potato crisp gf, nf, df | 34
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ANTICUCHOS
Wagyu tri-tip w. smoked date teriyaki, aji amarillo mayo, togarashi gf, nf, df | 16 ea
Ox tounge w. aji panca, shiso chimichurri, blood plum gf, df, nf | 18 ea
Cod w. saikyo miso, pickled baby cucumber gf, df, nf | 16 ea
Coconut mochi w. ginger, sweet soy, coriander, pickled cabbage, braised shiitake df, nf, v | 14 ea
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WOOD FIRE
Skull Island tiger prawns w. aji panca bisque, sea urchin butter, tobiko mayo gf, nf, dfo | 43 (3pcs)
Spiced lamb cutlet w. watercress, black garlic jus, fennel puree gf, nf | 48 (3pcs)
Chargrilled Fremantle octopus w. rocoto pepper, olive mayo, pickled celery, avocado, togarashi gf, df, nf | 46
Murray cod w. ponzu beurre blanc, pickled mussel, turnip, chili oil | 52
Cauliflower w. ajo blanco, rayu, saikyo miso, spiced pumkin seed, coriander gf, v | 32
Mushrooms w. shio koji, sesame macadamia puree, crispy potato df, gfo, v, veo | 32
Smoked cabbage, ocopa de caju, konbu, roasted cashew nuts gf, df, ve | 32
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STEAKS
500g “Jack’s Creek” black angus sirloin, bone in gf, nf, dfo | 89
250g “Westholme” wagyu striploin MB4+ gf, nf, dfo | 78
500g “Souther Rangers” dry-aged rib eye MB4+ gf, nf, dfo | 110
300g “True North” pure wagyu scotch fillet MB9+ gf, nf, dfo | 140
Steaks are served w. shiitake jus and house condiments (yuzu kosho butter, house mustard)
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SIDES
Iceberg salad w. yuzu dressing, onion miso cream, pecorino, almond gf, nfo, v | 14
Hassel back potatoes w. queso fresco, aji amarillo, dried shiso gf, nf, v | 16
Brussel sprouts w. shiso, sesame mayo, tamari sherry dressing gf, df, v, veo | 16
Corn rib w. shishito pepper, pickled onion, red radish, chicha morada dressing gf, df, nf, ve | 16
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DESSERTS
Paddle pop w. burnt pineapple parfait, pineapple sorbet, rum caramel gf, nf | 20
Cheesecake w toasted corn, finger lime, milk skin, avocado ice cream gf, nf | 18
Sweet potato mille-feuille w. chocolate cremeux cocoa nib ice cream gf, nf | 18
Japanese Bellini (Peach, Pineapple, or Yuzu),
Aperol Spritz. Prosecco, Pinot Grigio, Rose,
Pinot Noir, Asahi Super Dry, Kirin Ichiban, Pilsen Callao
Upgrade to $119pp Platinum bottomless to include Lychee Martini and Passionfruit Pisco Sour cocktails.
SHARED
Edamame w. smoked salt gf, nf, df
Salmon ceviche w. aji amarillo leche de tigre, toasted corn, sweet potato puree gf, nf, df
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Wagyu tri tip w. smoked date teriyaki, aji amarillo mayo, togarashi gf, nf, df
ooo
Eco beef scotch fillet w. yuzu kosho butter, shiitake jus, house mustard df, dfo, nf.
Yucca chips w. togarashi, tobiko mayo gf, df, nf.
Available Monday–Friday, from 12:00 PM to 3:00 PM, starting January 2, 2026, for groups of up to 10 guests.
$59pp | Starter, Entree, Main & Sides
$49pp | Starter, Main & Sides
Starter | Shared
Salmon ceviche w. aji amarillo leche de tigre, toasted corn, sweet potato purée gf, df, nf
Entree | Each
Wagyu tri-tip w. smoked date teriyaki, aji amarillo mayo, togarashi gf, df, nf
Mains | Guest select
Miso-marinated market fish w. umeboshi purée, pickled cucumber, and broccolini gf, df, nf
250g Tasmanian Scotch fillet w. house mustard, jus gf, df, nf
Braised ox cheek w. chalaquita, causa gf, df, nf
Sides | Shared
Brussel sprouts w. shiso, sesame mayo, tamari sherry dressing df
$59pp | Starter, Entree, Main & Sides
$49pp | Starter, Main & Sides
Starter | Shared
Ox heart tomato tiradito, rockmelon leche de tigre, citrus tofu, parsley oil, mango caviar gf, df, nf, ve
Entree | Each
Coconut mochi w. ginger, sweet soy, coriander, pickled cabbage, braised shiitake df, nf, ve
Mains | Guest select
Cauliflower w. ajo blanco, rayu, saikyo miso, spiced pumpkin seed, coriander gf, v
Mushrooms w. shio koji, sesame macadamia puree, crispy potato gf, df, v, veo
Sides | Shared
Brussel sprouts w. shiso, sesame mayo, tamari sherry dressing df
THE NOBLE ONE | 28
Belvedare vodka, Noble One wine, apple and yuzu juice **contains egg whites
GEISHA | 27
Yuzu infused Four Pillars gin, lychee and yuzu juice, rose syrup, Bandini prosecco
CHICHA SOUR | 26
Barsol pisco quebranta, Chicha morada cordial **contains egg whites
MIKAN SOUR | 26 Barsol pisco quebranta, Campari orange bitter liqueur, Massenez triple sec, orange and yuzu juice **Contains egg whites
GUAVA POTION | 25
Koyomi shochu, Massenez rockmelon liqueur, yuzu juice, guava puree and apple juice
ICHI – LADA | 27
Coconut washed Flor de Caña 4yo white rum, pineapple cordial, coconut water, served with strawberry and tajin ice cube
MOMO | 27
Johnnie Walker Black Label, Frangelico hazelnut liqueur, peach syrup, green tea, freshly squeezed lemon juice **Contains nuts
YAMAZAKI 12 YUZU HIGHBALL | 81
Yamazaki 12, Massenez yuzu liqueur, yuzu juice, soda
CARMEN | 19
Barnes and Brown non-alcoholic gin and aperitif, fresh passionfruit, pineapple and lime juice, sugar syrup
YUZU FIZZ | 17
Crawley’s yuzu syrup, yuzu and lemon juice, soda
PASSION N0 – GRONI | 20
Four Pillars dry non-alcoholic gin, Barnes and Brown non-alcoholic vermouth, Sammy Piquant aperitif, fresh passionfruit
LYCHEE NO – RITA | 18
Barnes and Brown non-alcoholic tequila, citron tea, fresh lemon juice, lychee and cherry blossom syrup
They were embraced by Peru, a land that provided ample resources, sustenance, and ingredients that closely mirrored those familiar to the Nikkei
This unique cuisine has developed through years of experimentation, collaboration, and expression.
Callao Menu – Authentic Nikkei Cuisine in Barangaroo
Explore Our Japanese Peruvian Fusion Menu
The Callao Barangaroo menu is a testament to the rich culinary heritage of Nikkei cuisine, blending traditional Japanese cooking techniques with Peru’s vibrant ingredients and bold flavours. Each dish tells a story of cultural exchange, honouring both the precision of Japanese culinary arts and the passionate, flavourful spirit of Peruvian gastronomy.
Understanding Nikkei Cuisine Sydney
Nikkei refers to Japanese people living outside Japan, particularly in Peru, where Japanese immigrants arrived in the early 20th century seeking new opportunities. These settlers were welcomed by Peru’s abundant resources and ingredients remarkably similar to those from their homeland. Over generations, they created a unique culinary fusion that perfectly balances umami-rich Japanese flavours with Peru’s zesty citrus notes, vibrant chilies, and aromatic herbs.
At Callao Restaurant Sydney, we honour this heritage while innovating for modern palates, creating dishes that are both authentic and exciting.
Callao Restaurant Menu Highlights
À La Carte Menu
Our extensive à la carte menu features everything from delicate crudo and fresh seafood to premium wagyu steaks and innovative vegetarian options. Standout dishes include:
Callao Set Menu & Chef’s Selections
For the ultimate Nikkei experience, our Chef’s Selections offer curated tasting journeys starting at $119 per person. Choose from our Classic, Platinum, or Vegetarian Chef’s Selections, each designed to showcase the breadth and depth of Japanese Peruvian cuisine. Optional wine or sake pairings enhance each course, creating a complete dining experience.
Express Lunch Barangaroo (Weekdays 12pm-3pm)
Our express lunch menu is perfect for professionals seeking quality lunch in Barangaroo without the time commitment. Choose 2 or 3 courses featuring signature dishes like salmon ceviche, wagyu tri-tip, and premium steaks, all available as a convenient set menu that doesn’t compromise on quality or flavour.
Bottomless Lunch Sydney (Saturdays 12pm-2pm)
The Callao bottomless brunch experience includes 1.5 hours of unlimited beverages paired with shared plates of our most popular dishes. Starting at $99pp (or upgrade to Platinum for $119pp), it’s become one of Barangaroo’s most sought-after weekend dining experiences.
Peruvian Japanese Banquet Menu
Planning a celebration? Our banquet menu Barangaroo offers are ideal for group bookings and private dining events. Designed for sharing, these set menus allow your entire table to experience the full spectrum of Nikkei cuisine, from fresh crudo to wood-fired mains and decadent desserts.
View our full menus and book your table at Callao Restaurant Barangaroo today.
