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, crispy rice, Siberian caviar gf, df, nf (a)
Salmon ceviche w. aji amarillo leche de tigre, toasted corn, sweet potato purée gf, df, nf (a)
* * *
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)
* * *
250 g Westholme Wagyu striploin MBS4+ gfo, dfo, nf
Summer leaves salad w. sesame & miso dressing, radish gf, df, nf
Shoestring fries w. nori salt gf, df, nf
* * *
Cheesecake w. toasted corn, finger lime, avocado ice cream gf, nf
Oyster w. pisco granita, watermelon, panca oil gf, df, nf,(a)
Scampi tartare w. truffle mayo, avocado purée, crispy rice, Siberian caviar gf, df, nf (a)
* * *
Scallop tiradito w. aji verde, jalapeño, sweet potato, karkalla, wild rice gf, df, nf (i)
Wagyu beef tartare w. jalapeño, cucumber, chives, buckwheat crisp gf, df, nf
* * *
Tri-tip skewer w. smoked plum teriyaki, daikon, amarillo mayo gf, df, nf
Skull Island tiger prawns w. acevichada sauce, prawn oil, crispy garlic gf, df, nf, (a)
* * *
300 g True North pure Wagyu scotch fillet MBS9+ gfo, dfo, nf
Hasselback potatoes w. queso fresco, aji amarillo, dried shiso gf, nf
Summer leaves salad w. sesame & miso dressing, radish gf, df, nf
* * *
Matcha mousse w. meringue, white chocolate, berries nf
Australian (A) | Imported (I) | Mixed Origin (M)
Edamame w. smoked salt gf, df, nf
Tomato ceviche w. charred strawberry leche de tigre, piel de sapo, apple & cucumber sorbet, finger lime, nasturtium gf, df, nf
Miso cauliflower w. aji blanco, quinoa crumb, panca oil, coriander gf
* * *
Coconut mochi w. ginger, sweet soy soy, coriander, pickled cabbage, braised shiitake df, veo
Sweet corn w. polenta foam, truffle, cancha gf, nf
* * *
Roasted kabocha w. ocopa, anticucho seeds, buttermilk, saltbush gf
Summer leaves salad w. sesame & miso dressing, radish gf, df, nf
Shoestring fries w. nori salt gf, df, nf
* * *
Cheesecake w. toasted corn, finger lime, avocado ice cream gf, nf
A La Carte
Edamame w. Smoked salt gf, nf, veo | $9
Freshly shucked Appellation Rock oysters
-Oyster natural gf, nf, df, (a) | $7 ea
-Oyster w. Pisco granita, watermelon, panca oil gf, df, nf | $8
Scampi tartare w. truffle mayo, avocado purée, crispy rice, Siberian caviar gf, df, nf (a) | $18
Salmon ceviche w. ají amarillo leche de tigre, toasted corn, sweet potato purée gf, df, nf, (a) | $34
Tuna ceviche w. mango ají amarillo sorbet, pickled daikon, yuzu kosho mayo, sesame, rice cracker gf, df, nf, (i) | $36
Kingfish tiradito w. tomato koji leche de tigre, grapefruit, shallot, kumquat, jalapeño gf, df, nf (a) | $36
Scallop tiradito w. ají verde, jalapeño, sweet potato, karkalla, wild rice gf, df, nf, (i) | $36
Sashimi platter w. tuna, salmon, kingfish, white soy ponzu, yakumi df, nf (a, i) | $42
Tomato ceviche w. charred strawberry leche de tigre, piel de sapo, apple & cucumber sorbet, green ants, nasturtium gf, df, nf, veo | $28
Wagyu beef tartare w. jalapeño, cucumber, chives, buckwheat crisp gf, df, nf | $36
Tri-tip skewer w. smoked plum teriyaki, daikon, amarillo mayo gf, df, nf | $18
Swordfish w. rocoto, chimichurri mayo, capers dust gf, df, nf, (a) | $17
Pork belly w. macadamia purée, chicharrones, cocoa nibs gf, df | $18
Coconut mochi w. asparagus, pickled jalapeño, matcha nf, ve | $16
Skull Island tiger prawns w. acevichada sauce, prawn oil, crispy garlic gf, df, nf (a) | $48
Chargrilled Fremantle octopus w. rocoto pepper, olive mayo, pickled celery, avocado, togarashi gf, df, nf (a) | $46
“Aquna” Murray Cod w. beurre blanc, spring onion, leeks, cavolo nero gf, nf (a) | $54
“White Pyrenees” lamb backstrap w. zucchini flower, tofu, burnt green apple, jus gf, df, nf | $52
½ chicken w. aji panca & white miso marinade, black garlic aioli gf, df, nf | $48
Miso cauliflower w. aji blanco, quinoa crumb, panca oil, coriander gf | $32
Roasted kabocha w. ocopa, anticucho seeds, buttermilk, saltbush gf | $34
Australian (A) | Imported (I) | Mixed Origin (M)
250 g “Westholme” Wagyu flank MBS4+ gfo, dfo, nf | $68
250 g “Westholme” Wagyu striploin MBS4+ gfo, dfo, nf | $80
250 g “Shiro Kin” premium full-blood Wagyu rump cap MB8+ gfo, dfo, nf | $109
300 g “Tajima” Wagyu scotch fillet MBS9+ gfo, dfo, nf | $149
500 g “Portoro” dry-aged rib eye MBS4+ gfo, dfo, nf | $125
Add shiso chimichurri | $5
Add Wagyu tallow w. truffle | $10
All served with yuzu butter, house-made mustard, bone marrons jus
Summer leaves salad w. sesame & miso dressing, radish gf, nf, ve | $16
Hasselback potatoes w. queso fresco, aji amarillo, dried shiso gf, nf, v | $17
Sweet corn w. polenta foam, truffle, cancha gf, nf | $18
Brussels sprouts w. blood plum vinegar, shiso, cashew, kumquat gf, v | $17
Shoestring fries w. nori salt gf, df, nf | $14
Arequipe custard w. matcha & white chocolate crumble, guava gf, nf, v | $18
Paddle pop w. mango & coconut parfait, rum caramel, lemon balm gf, nf, v | $18
Cheesecake w. toasted corn, finger lime, avocado ice cream gf, nf, v | $19
Sorbet of the day gf, nf, ve | $12
Japanese Bellini (Peach, Pineapple, or Yuzu), Aperol Spritz. Prosecco, Pinot Grigio, Rose, Pinot Noir, Asahi Super Dry, Kirin Ichiban, Pilsen Callao
Upgrade to Platinum $129pp 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)
* * *
Wagyu rup w. chicha morada teriyaki, kabocha purée, togarashi gf, nf, df
* * *
250gr grass fed beef tenderloin gf, nf, dfo
Yucca chips w. togarashi, tobiko mayo gf, df, nf.
Available until Oct 30
Fish of the day ceviche w. aji amarillo leche de tigre, corn, sweet potato, chalaquita gf, df, nf, (m)
Wagyu rump w. chicha morada teriyaki kabocha purée, togarashi gf, df, nf
Swordfish w. Rocoto, chimichurri mayo, capers dust gf, df, nf, (i)
Shio koji marinated chicken thighs w. enoki & samphire salad, citrus furikake df, nf
250gr grass fed beef tenderloin w. lomo saltado jus, sautéed onion, causa gf, df, nf
Queensland groper in escabeche sauce w. corn, jalapeño, ox heart tomato gf, df, nf, (a)
Australian (A) | Imported (I) | Mixed Origin (M)
Ox heart tomato tiradito, rock melon leche de tigre, citrus tofu, parsley oil, mango caviar gf, nf, veo
Coconut mochi w. ginger, sweet soy, coriander, pickled cabbage, braised shiitake df, nf, ve
Smoked cabbage, ocopa de caju, konbu, roasted cashew nuts gf, df, v, veo
Mushrooms w. shio koji, sesame macadamia puree, crispy potato gf, df, v, veo
KUMO | 26
Haku vodka, Umeshu, Italicus, Vanilla syrup, Yuzu & apple juice
**Contains egg whites
SUKI | 27
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
FUEGO | 25
Jalapeño-infused Barsol Pisco Quebranta,
real mango syrup, passionfruit & yuzu juice
ALCHEMIST | 25
Barsol Pisco Quebranta, Fernet Branca Amaro,
gum syrup & yuzu juice.
MATCHIGO | 27
Iichiko shochu, crème de cacao, shiso vinegar, matcha syrup,
milk, strawberry cream cheese top
ICHIGO ROYALE | 29
Egg-washed Cabernet Shiraz & Hennesy VS, Haku vodka, honey strawberry syrup, grape Calpis, topped w. soda & Calpis foam.
**Contains egg whites
FUJI PEAR HIGHBALL | 29
Fuji blended whiskey, Massenez Golden 8 pear
William Brandy Liqueur, soda
MO-ME | 72
Yamazaki 12yo, Diplomatico Reserva Rum Exclusiva,
Umenoyado peach liqueur, ume vinegar & plum bitters.
INCA SOUR | 18
Inca cola, Inca cola cordial
**Contains egg whites
KAFIA | 18
Muddled kaffir lime leaves, Real coconut syrup, pomegranate molasses & cold-pressed watermelon juice.
MATCHA CHEESECAKE | 20
Sammy piquant zero alcohol rum, shiso vinegar, matcha syrup, soy milk
strawberry cream cheese top
LYCHEE NO-RITA | 19
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.
