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, (a)
Salmon ceviche w. ají amarillo leche de tigre, toasted corn, sweet potato purée gf, df, nf, (i)
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Pork belly w. macadamia purée, chicharrones, cocoa nibs fd, df, nf
Skull island tiger prawns w. acevichada sauce, prawn oil, crispy garlic gf, df, nf, (a)
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250 gr Westholme Wagyu striploin MBS4+ gf, dfo, nf
Andeans chips w. ají amarillo mayo gf, nf, df,v , veo
Coral lettuce salad w. roasted 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 & jalapeño gf, dfo, nf, (a)
Scampi tartare w. truffle mayo, avocado purée, nori cone, cocoa butter & Siberian caviar gf, df, nf, (a)
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Scallop tiradito with ají verde, jalapeño, sweet potato, karkalla, & wild rice gf, df, nf, (i)
Beef tartare with anchovy mayo, oyster mushroom, caramelised onion, bone marrow, & sesame leaves gf, df, nf
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Pork belly w. macadamia purée, chicharrones, cocoa nibs gf, df
Skull Island tiger prawns w. acevichada sauce, prawn oil, crispy garlic gf, df, nf, (a)
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300 gr True North pure Wagyu scotch fillet MBS9+ gf, dfo, nf
Andean chips w. ají amarillo mayo gf, nf, df, v, veo
Coral lettuce salad w. roasted capsicum and miso dressing, sesame gf, nf, veo
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Peruvian Amazon chocolate chiffon w. Cocoa crumble, lucuma gelato, Cremieux, nib gf, nf, v
Australian (A) | Imported (I) | Mixed Origin (M)
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
Andean 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
Edamame w. Smoked salt gf, nf, veo | $8
Freshly shucked appellation Rock oyster
-Oyster natural gf, nf, df, (a) | $5.5 ea
-Oyster w. Pisco granita, cucumber jalapeno gf, nf, dfo, (a) | $7ea
Sweet potato blinis w. Creme fraiche, chive, cured yolk, siberian caviar nf | $18ea
Yucca chips w. black garlic aioli gf, nf, df | $16
Scampi tartare w. Truffle mayo, avocado puree, nori cone, cocoa butter, siberian caviar gf, df, nf, (a) | $16
Salmon ceviche w. ají amarillo leche de tigre, toasted corn, sweet potato purée gf, df, nf, (i) | $32
Tuna ceviche w. mango ají amarillo sorbet, pickled daikon, yuzu kosho mayo, sesame, rice cracker gf, df, nf, (a) | $34
Scallop tiradito w. ají verde, jalapeño, sweet potato, karkalla, wild rice gf, df, nf, (i) | $36
Ox heart tomato titradito w. rockmelon leche de tigre, citrus tofu, parsley oil, mango caviar gf, nf, veo | $28
Beef tartare w. anchovy mayo, oyster mushroom, caramelised onion, bone marrow, sesame leaves gf, df, nf | $34
Wagyu rump w. chicha morada teriyaki, kabocha purée, togarashi gf, df, nf | $16
Swordfish w. rocoto, chimichurri mayo, capers dust gf, df, nf, (i) | $16
Pork belly w. macadamia purée, chicharrones, cocoa nibs gf, df | $16
Coconut mochi w. ginger, sweet soy soy, coriander, pickled cabbage, braised shiitake nf, veo | $16
Skull island tiger prawns w. acevichada sauce, prawn oil, crispy garlic gf, df, nf, (a) | $46
Chargrilled fremantle octopus w. rocoto pepper, olive mayo, pickled celery, avocado, togarashi gf, df, nf, (a) | $43
Bass groper w. burnt tomato butter, fennel,chives oil, eggplant gf, nf, (a) | $52 (A)
Lamb rump w. celeriac miso purée, cherries, black garlic jus gf, df, nf | $48
½ chicken w. ajípanca & white miso marinated, black garlic aioli gf, df, nf | $48
Mushrooms w. Shio koji, sesame macadamia purée, crispy potato, cured yolk gf, df,v, veo | $32
Smoked cabbage, ocopa de caju, konbu, roasted cashew nuts gf, nf, ve | $32
Australian (A) | Imported (I) | Mixed Origin (M)
250 gr Westholme Wagyu flank MBS4+ gf, dfo, nf | $68
250 gr Westholme wagyu striploin MBS4+ gf, dfo, nf | $78
300 gr True north pure wagyu scotch fillet MBS9+ gf, dfo, nf | $140
500 gr southern Rangers dry aged rib eye MBS4+ gf, dfo, nf | $110
All served with yuzu butter, house-made mustard, bone marrons jus
Coral lettuce salad w. roasted capsicum & miso dressing, sesame gf, nf, veo | $14
Hasselback potatoes w. Queso fresco, ají amarillo, dried shiso gf, nf, veo | $16
Sauteed greens w. Edamame hummus, stracciatella gf, nf, v | $16
Toasted baby corn w. ajo blanco, cucumber, aleppo oil, smoked almond gf, v | $16
Cheesecake w. Toasted corn, finger lime, milk skin, avocado ice cream gf, nf, v | $18
Egg custard w. Okinawa sugar, pomegranate, white balsamic vinegar, raspberry foam gf, nf, v | $18
Peruvian Amazon chocolate chiffon w. Cocoa crumble, lucuma ice cream, cremeux, nib gf, nf, df | $18
Obleas w. Mandarin vinegar labneh, cointreau custard v | $16
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, including Lychee Martini and Passionfruit Pisco Sour cocktails.
Edamame w. smoked salt gf, nf, df
Salmon ceviche w. ají amarillo leche de tigre, toasted corn, sweet potato puree gf, nf, df, (i)
Australian (A) | Imported (I) | Mixed Origin (M)
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Wagyu rup w. chicha morada teriyaki, kabocha purée, togarashi gf, nf, df
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Eco beef scotch fillet w. yuzu kosho butter, shiitake jus, house mustard df, dfo, nf.
Yucca chips w. togarashi, tobiko mayo gf, df, nf.
Salmon ceviche w. aji amarillo leche de tigre, toasted corn, sweet potato purée gf, df, nf, (i)
Wagyu tri-tip w. smoked date teriyaki, aji amarillo mayo, togarashi gf, df, nf
Miso-marinated market fish w. umeboshi purée, pickled cucumber, and broccolini gf, df, nf, (a)
250g Tasmanian Scotch fillet w. house mustard, jus gf, df, nf
Braised ox cheek w. chalaquita, causa gf, df, nf
Brussel sprouts w. shiso, sesame mayo, tamari sherry dressing df
Ox heart tomato tiradito, rockmelon leche de tigre, citrus tofu, parsley oil, mango caviar gf, df, nf, ve
Coconut mochi w. ginger, sweet soy, coriander, pickled cabbage, braised shiitake df, nf, ve
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
Brussel sprouts w. shiso, sesame mayo, tamari sherry dressing df
HAKU PASSION | 25
Haku vodka, Cello passioncello, guava syrup, cranberry juice
& lemon juice
**Contains egg whites
SUKI | 26
Roku gin, Umenoyado lychee liqueur, Massenez violet liqueur,
Regal Rogue white vermouth, sweet & sour
YUZITA | 53
Orendain tequila, yuzu liqueur, yuzu juice & syrup, served
warm over a yuzu sorbet
*Serves two
MOMO SOUR | 25
Barsol pisco quebranta, Massenez peach liqueur, Massenez
elderflower liqueur, peach purée, lemon & yuzu juice
**Contains egg whites
ISHIGAKI | 28
Barsol pisco Italia, Massenez yuzu liqueur,
Vedrenne green melon liqueur, pineapple & yuzu juice,
pineapple syrup, fresh mint
MATCHIGO | 27
Iichiko shochu, crème de cacao, shiso vinegar, matcha syrup,
milk, strawberry cream cheese top
TOKI HARU | 27
Toki whisky, Regal Rogue red vermouth, yuzu juice,
raspberry purée, gum syrup, grenadine
**Contains egg whites
FUJI PEAR HIGHBALL | 28
Fuji blended whiskey, Massenez Golden 8 pear
William Brandy Liqueur, soda
YAMAZAKI 12 YUZU HIGHBALL | 81
Yamazaki 12, Massenez yuzu liqueur, yuzu juice, soda
INCA SOUR | 18
Inca cola, Inca cola cordial
**Contains egg whites
YUZU FIZZ | 17
Crawley’s yuzu syrup, yuzu and lemon juice, soda
MATCHA CHEESECAKE | 20
Sammy piquant zero alcohol rum, shiso vinegar, matcha syrup, soy milk
strawberry cream cheese top
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.
