Molcajete guacamole ~ served w. corn chips (gf, df, nf) | 19
Charred sweet corn & crema fresca dip ~ served w. corn chips (gf, nf) | 19
Roasted bone marrow w. Mexican beef tartare & jalapeño chimichurri ~ served w. toasted sourdough bread (df, nf) | 25
Oven grilled halloumi, mezcal honey butter & chilli ash (gf, nf) | 28
CRUDO
Freshly shucked Rock oysters;
Margarita granita w. pickled finger lime (gf, df, nf) 32 Half Doz | 60 Doz
Kiwi granita, crema fresca, pickled cucumber (gf, df) 34 Half Doz | 64 Doz
Beef tartare w. cured egg yolk, aji amarillo emulsion w. tortilla crisps (gf, df, nf) | 28
King salmon tiradito tostada w. avocado cream, fresh onion & capsicum, sweet potato crisps (gf, df, nf) | 3pcs 29, add extra pc +9
Beetroot scallops aguachile w. coconut & soursop foam, pickled cumquat (gf, df, nf) | 3pcs 29, add extra pc +9
Yellowfin tuna tostada w. citrus ponzu, pickled hibiscus jicama, cucumber, sesame mousse, avocado cream & fresh shallots (gf, nf) | 3pcs 33, add extra pc +10
Passionfruit kingfish ceviche, passionfruit granita, orange pickled sweet potato, fresh cucumber, beet tapioca crisps (gf, df, nf) | 31
Octopus al escabeche tostada, avocado cream, pico de gallo, yacatecan aioli, crispy sage (gf, df, nf) | 3pcs 31, add extra pc + 10
Authentic wagyu beef birria, avocado, crispy mozzarella, fresh onion & coriander, salsa taquere, consommé (gf, nf) | 16
Al pastor chicken, pickled jalapeño & onion, fresh coriander & pineapple, burnt salsa (gf, df, nf) | 15
Guajillo BBQ prawns, jalapeno coleslaw, green tomato pico, crispy shallots (gf, df, nf) | 16
Confit portobello mushroom, Mexican truffle paté, avocado mousse, Oaxaca cheese, crispy enoki mushroom (gf, df) | 14
All mains come from our Josper charcoal oven
300g Jack’s Creek sirloin MB4+, mole madre & fresh lime (gf, nf) | 75
500g Tajima wagyu rib eye on the bone MB6+, red wine jus, burnt garlic butter (gf, nf) | 145
250g full blood wagyu chuck tail flap MB8+, mole madre & fresh lime (gf) | 105
Chargrilled corn fed mulato chicken w. mole two ways & escabeche (gf) | 48
Mayan spiced charcoal king prawns & burnt lime (gf, nf) | 49
Patagonian tootfish fillet 180g, coconut pipian rojo, smoked jalapeno blackberry sauce, wasabi leaves & fresh radish (gf, nf, df) | 65
Slow cooked wagyu beef ribs w. mole coloradito, house pickles, served w. fresh tortillas (df) | 54
Achiote fire roasted lamb rack (Great Southern pasture fed) w. roasted cauliflower puree, blistered jalapeño labneh & chilli ash
(gf) 4 rack | 48, 8 rack | 96
Chargrilled octopus w. squid ink & parsley emulsion, corn chimichurri, crispy chickpea, aji amarillo mayo & fresh lime (gf, df, nf) | 54
Grilled lobster w. zarandeado sauce, fresh chives & fresh lime (gf, nf) half | 90, full | 180
Charred cauliflower, poached cherry tomatoes, crispy kale, romesco sauce, chimichurri (gf, df) | 38
Yucca chips w. manchego cheese, chives, truffle oil & chipotle mayo (gf, nf) | 17
Chargrilled corn w. smoked cotija cheese & brava mayo (gf, nf) | 17
Charred broccolini w. spiced whipped ricotta, kalamata, dukkah (gf) | 18
Roasted kipfler potatoes, guajillo oil & smoked sour cream cheese (gf, nf) | 17
Charred Dutch carrots, morita barbecue sauce, crispy hominy, feta cheese (gf, nf) | 17
Compressed watermelon, manchego cheese, chilli salt & pickled cumquat (gf, nf) | 18
Chargrilled pumpkin, roasted macadamia & fennel puree, fresh fennel, radish & shallots, cilantro lime vinaigrette (gf) | 18
POSTRE
Banoffee tart
Burnt platano custard tart, vanilla mascarpone, dulce de leche jam, cajeta ice cream, roasted macadamia | 22
Mexican Eton Mess
Swiss blueberry meringue, mango sorbet, lychee sorbet, dark chocolate sorbet, chantilly cream (gf, nf) | 24
Chocolate
Milk chocolate delice, pistachio mousse w. passionfruit & habanero foam | 24
Coco
Cazcabel coffee tequila, coconut sorbet, coconut praline, dark chocolate & coconut ganache (gf, df, nf) | 21
Charred sweet corn & crema fresca dip served w. corn chips (gf, nf)
o o o
Freshly shucked rock oyster w. pickled finger lime (gf, df, nf)
Yellowfin tuna tostada w. citrus ponzu, pickled hibiscus jicama, cucumber, sesame mousse, avocado cream & fresh shallots (gf, df, nf)
o o o
Al pastor chicken taco, pickled jalapeño & onion, fresh coriander & pineapple, burnt salsa (gf, df, nf)
o o o
Mayan spiced charcoal king prawns & fresh lime (gf)
Jack’s Creek sirloin MB4+, mole madre & fresh lime (gf, df)
Roasted kipfler potatoes, guajillo oil & smoked sour cream cheese (gf, nf)
o o o
Compressed watermelon, manchego cheese, chilli salt & pickled cumquat (gf, nf)
Molcajete guacamole ~ served w. corn chips (gf, df, nf)
o o o
Beetroot scallop aquachile w. coconut & soursop foam, pickled cumquat (gf, df, nf)
King salmon tiradito tostada w. avocado cream, fresh onion & capsicum, sweet potato crisps (gf, df, nf)
o o o
Authentic waygu beef birria taco, avocado, fresh onion & coriander & pineapple, burnt salsa (gf, nf)
Al pastor chicken taco, pickled jalapeño & onion, fresh coriander & pineapple, burnt salsa (gf, df, nf)
o o o
Mayan spiced charcoal king prawns, fresh lime (gf, nf)
Full blood wagyu chuck tail flap MB8+, mole madre & fresh lime (gf, nf)
Charred broccolini w. spiced whipped ricotta, Kalamata, dukkah (gf)
Roasted kipfler potatoes, guajillo oil & smoked sour cream cheese (gf, nf)
o o o
Compressed watermelon, manchego cheese, chilli salt & pickled cumquat (gf, nf)
Milk chocolate delice, pistacio mousse w. passionfruit & habanero foam
Molcajete guacamole, served w. corn chips (gf, df, nf)
ooo
Margarita granita oyster w. pickled finger lime (gf, df, nf)
Kiwi granita oyster, crema fresca, pickled cucumber (gf, nf)
Beetroot scallop aquachile w. coconut & soursop foam, pickled cumquat (gf, df, nf)
Yellowfin tuna tostada w. citrus ponzu, pickled hibiscus jicama, cucumber, sesame mousse, avocado cream & fresh shallots (gf, df, nf)
ooo
Al pastor chicken taco, pickled jalapeño & onion, fresh coriander & pineapple, burnt salsa (gf, df, nf)
Guajillo BBQ prawn taco, jalapeno coleslaw, green tomato pico, crispy leek (gf, df, nf)
ooo
Full blood wagyu chuck tail flap MB8+, mole madre & fresh lime (gf)
Achiote fire roasted lamb cutlets w. roasted cauliflower purée, blistered jalapeño labneh & chilli ash (gf)
Charred Dutch carrots, morita barbecue sauce, crispy hominy, fetta cheese (gf, nf)
Roasted kipfler potatoes, guajillo oil & smoked sour cream cheese (gf, nf)
ooo
Compressed watermelon, manchego cheese, chilli salt & pickled cumquat (gf, nf)
Banoffee tart w. burnt platano custard tart, vanilla mascarpone, dulce de leche jam, cajeta ice cream, roasted macadamia
Every Saturday & Sunday lunch (between 12-2pm)
Unlimited: Hibiscus sangria, Aperol Spritz & Sparkling Wine, Sauvignon Blanc, Shiraz, Rose, Stone & Wood, Tecate Lager 1.5Hr
+ share menu
*Upgrade available (email: info@alegredining.com.au for more information)
Molcajete guacamole ~ served w. corn chips (gf, df, nf)
King salmon ceviche tostada w. avocado cream, pineapple gel & sweet potato crisps (gf, df, nf)
o o o
Authentic wagyu beef birria taco , avocado, crispy mozzarella, fresh onion & coriander, salsa taquere, consommé (gf, nf)
Al pastor chicken taco, pickled jalapeño & onion, fresh coriander & pineapple, burnt salsa (gf, df, nf)
o o o
Black Angus scotch fillet, mole madre & fresh lime (gf, df, nf)
Fries fries w. manchego cheese, chives truffle oil & chipotle mayo (gf, nf)
CALL ME LATER
Hendricks gin paired w. St Germain elderflower liqueur, sweetened up w. in-house made rosemary syrup + balanced w. fresh lemon
& a touch of hibiscus tea | 22
SINGLE FOR TONIGHT
Absolute vanilla vodka elevated w. soho lychee liqueur, in-house made strawberry puree & finished w. fresh lime juice | 21
MONTEZUMA
Blend of 3 sugar cane Husky rums, combined w. orgeat syrup, apple & lemon juice | 22
MEZCAL OLD FASHIONED
Aguas Mansas Mezcal Espadin, stirred w. pure organic agave, freshly squeezed lime juice & couple drops of bitters. A classic w. a not so classic spirit | 25
ALEGRE & TULUM
Muddled fresh watermelon & basil w. jalapeno infused El Tequileno blanco, touch of sugar & fresh lime | 22
CHINORITA
Fresh passionfruit mixed w. el Tequileno blanco + Chinola passionfruit liqueur, sweetened w. agave & balanced w. fresh lime juice | 22
BACALAR PARADISE
Combination of El Tequileno blanco + 1800 coconut tequila w. a mix of in-house made mango-coconut puree & a touch of fresh lime | 22
PEPINO PICANTE
Crushed cucumber& mint w. jalapeno infused house reposado tequila, paired w. Domaine de Canton ginger liqueur & Cazcabel honey tequila liqueur, finished w. lemon | 23
HIBISCUS SANGRIA (serves 3-4 people)
Delightful marriage of fruity red wine w. a touch of brandy & Triple Sec, infused w. tart hibiscus, spices & fresh fruits | 38
QUE HACES GUAPA
Blend of orange juice, pineapple & lemon, topped w. in-house made strawberry puree | 14
LAS FLORES
Combination of apple, cranberry & lemon juice, spiced up w. orgeat syrup & topped up w. mango puree | 14
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.
Choose between an eight- or twelve-course menu
Edamame w. smoked salt gf, df, nf
Scampi tartare w. crispy rice, truffle mayo, avocado puree, pickled jalapeno, Siberian caviar gf, nf, df
Salmon ceviche w. aji amarillo leche de tigre, toasted corn, sweet potato puree gf, df, nf
o o o
Wagyu tri-tip w. smoked date teriyaki, aji amarillo mayo, togarashi gf, nf, dfo
Skull Island tiger prawns w. aji panca bisque, sea urchin butter & tobiko mayo gf, dfo, nf
o o o
Wagyu striploin MB4+ w. yuzu kosho butter, shiitake jus, house mustard gf, nf, dfo
Hassel back potatoes w. queso fresco, aji amarillo, dried shiso gf, nf
o o o
Cheesecake w. toasted corn, finger lime, milk skin, avocado ice cream gf, nf
Salmon ceviche w. aji amarillo leche de tigre, toasted corn, sweet potato puree gf, df, nf
o o o
Wagyu tri-tip w. smoked date teriyaki, aji amarillo mayo, togarashi gf, nf, dfo
Skull Island tiger prawns w. aji panca bisque, sea urchin butter & tobiko mayo gf, dfo, nf
o o o
Wagyu scocth fillet MB9+ w. yuzu kosho butter, shiitake jus, house mustard gf, nf, dfo
Hassel back potatoes w. queso fresco, aji amarillo, dried shiso gf, nf
o o o
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. pinenut foam, rocoto leche de tigre, plum, chicken crisp, caper gf | 34
Scallop tiradito w. apple ponzu leche de tigre, avocado puree, compressed cucumber, salted green grape, almond, coriander df, nfo | 36
Persimmon tiradito w. chestnut, hearts of palm, cacao cream leche de tigre gf, nf, v | 26
Beef tartare w. aji amarillo emulsion, smoked oyster mayo, pickled daikon, cured egg yolk, potato crisp gf, nf, df | 34
o o o
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
o o o
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)
Pipis w. turmeric curry, chickpea, karkalla, squash, kombu oil gf, nf | 44
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
o o o
STEAKS
500g “Jack’s Creek” black angus sirloin, bone in gf, nf, dfo | 84
250g “Westholme” wagyu striploin MB4+ gf, nf, dfo | 78
500g “Souther Rangers” dry-aged rib eye MB4+ gf, nf, dfo | 96
300g “True North” pure wagyu scotch fillet MB9+ gf, nf, dfo | 130
Steaks are served w. shiitake jus and house condiments (yuzu kosho butter, house mustard)
o o o
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
o o o
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
ooo
Wagyu tri tip w. smoked date teriyaki, aji amarillo mayo, togarashi gf, nf, df
ooo
Chuk tail flap w. yuzu kosho butter, shitake jus, house mustard gf, dfo, nf
Yucca chips w. togarashi, chili mayo
Wagyu tri-tip w. smoked date teriyaki, aji amarillo mayo, togarashi gf, nf, dfo
MAINS | GUEST SELECT
Market fish w. tomato, aji panca, green olive, caper df, gf, nf
250g Tasmanian Scotch fillet w. house mustard, jus df, gf,nf
SIDES | SHARED
Brussel sprouts w. shiso, sesame mayo, tamari sherry dressing gf, df
SPICY HAKU | 25
Muddled watermelon with Haku vodka, Messenez peach and chili liqueurs, mix of honey, coconut and rose syrup with touch of fresh lime
**Contains egg whites
ROKU GARDEN | 24
Roku gin, lemongrass infused shochu, in-house made shiso syrup, fresh passionfruit topped with elderflower yuzu egg white foam
ICHIGO | 26
Barsol pisco quebranta, Pavan grape liqueur, Plymouth sloe gin, yuzu juice and strawberry puree
BITTER BE TRUE | 25
Barsol pisco quebranta, Campari orange bitter liqueur, Massenez triple sec, orange and yuzu juice
GUAVA POTION | 24
Koyomi shochu, Massenez rockmelon liqueur, yuzu juice, guava puree and apple juice
SANTI BERRIES | 24
Ron Santiago white rum, Chambord black raspberry liqueur, lemon and lime juice, and blackberry jam
CHERRY ME UP | 26
Toki whisky, Limoncello, Heering cherry liqueur, Regal rogue red vermouth and chocolate bitters
HAKUSHU 12 YUZU HIGHBALL | 81
Hakushu 12yo, Massenez yuzu liqueur, yuzu juice and soda
OJITOS LINDOS | 18
Barnes and brown non-alcoholic rum, shisho syrup, strawberry puree, yuzu juice
MACHU PICCHU | 18
Barnes and brown non-alocoholic tequila and triple sec, pineapple and peach syrup and fresh lime juice
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.
