Set menus and private dining

Tables of six or more. Thirteen plates plus dessert, served to share.

• Salmon Ceviche sliced salmon sashimi with truffle and ponzu vinaigrette.
• Tataki thinly sliced seared wagyu beef fillet with soy vinaigrette.
• Yellowtail Ceviche yellowtail sashimi with yuzu shoyu sauce.
• Tuna Sashimi Salad sliced tuna sashimi and mixed leaves with Kuza's house dressing.
• Spicy Yuzu Scallop Roll seared scallop, cucumber, yuzu pepper mayo, tobiko.
• Dragon Roll katsu prawn, cucumber, avocado, mayonnaise, tobiko.
• Salmon Aburi Nigiri torched salmon sushi with grilled cheese.
• Pork Gyoza pan-fried pork and vegetable dumplings, roasted capsicum mousse, spicy ponzu sauce.
• Soft Shell Crab crispy fried soft shell crab with watermelon, wakame and cucumber salad.
• Chicken Karaage deep-fried chicken with Kuza's salsa and ponzu sauce.
• Crab Korokee crab cream croquettes with shitake relish and miso cream.
• Pork Belly twice-cooked pork belly with apple miso sauce.
• Beef Fillet teppanyaki grilled beef fillet with miso bearnaise sauce.
• Steamed Rice.
• Dessert Platter Kuza's selection of desserts of the day.

A worked example of the event format: seven courses to share between two.

• Shark Bay blue swimmer crab on Japanese milk-bread toast, soft herbs, ikura, horseradish cream.
• Yellowfin tuna tartare tartlet with Japanese pickles, avocado and shiso.
• Assorted sashimi platter: WA rock lobster, freshly shucked oysters with ponzu, salmon belly, yellowtail and nannygai.
• Gyokai ravioli: prawn and scallop ravioli with shitake and burnt miso butter sauce.
• Grilled Angus beef eye fillet: miso bearnaise, burnt butter teriyaki, watercress.
• Sushi mori: torched salmon, grilled unagi tamago, seared wagyu beef, tiger prawn.
• Warm chocolate pudding, cherry compote, vanilla bean ice cream.

How the event set menu works

• The menu is designed to be shared between two guests.
• The menu cannot be altered for special dietary needs.
• Menu items are subject to availability and may be altered at our discretion.
• Booking times are set seatings; for Valentine's, 6pm or 8.15pm.
• Please arrive on time; the set menu is served promptly.
• Each seating is a two-hour dining duration.
• Event seatings are ticketed and, once purchased, are non-refundable.

Event menus change by occasion. When an event is running, the current menu is shown here, with the Valentine's menu above as the worked example of the format.