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10% surcharge on public holidays. Credit cards 1%, AMEX 3%. One bill per table.

Welcome to OSushi,

With a focus on fresh, seasonal ingredients, unique preparation techniques and colourful presentation Japanese cuisine is about much more than just a meal. It is about indulging all the senses, creating food which nourishes the soul and lifts the heart. At OSushi our award winning chefs combine centuries of tradition with their own touches of innovation to present dishes guaranteed to bring a smile to your face. It is this attention and commitment to the details of great food and service which has seen OSushi win a long list of awards, including being named Australia’s Best Sushi Bar in 2016 and Australia’s Favourite Japanese Restaurant in 2012.

We only use free range, organic and local produce where possible from the northern rivers region. Our quality MSG free ingredients along with our vegetarian and vegan options allow us to cater for most taste buds. Our ever changing selection of sushi, tapas and a la carte dishes will guarantee you an excellent meal, no matter what you choose. Please inform our wait staff of any dietary constraints and don’t forget to check the specials board for something truly mouth watering.

We are fully licensed and offer a wide selection of Sake, Wine and Beer for you to choose from.

Arigatou Gozaimasu! We hope you enjoy the OSushi Experience ...

Sushi tRain

We offer an extensive, ever changing selection of fresh and healthy gourmet sushi and hand rolls, complete with vegetarian and bio-dynamic brown rice options.

You are welcome to explore the train or order something special with our friendly wait staff.

Main Menu

Please turn the page for all our other dishes.

If you have questions at all please ask a member of our wait staff

Specials

Please see our board for today’s freshly prepared specials

OSushi uses gluten free soy sauce (we do use light soy containing gluten for our vegetarian broth and udon soups).

All our gluten free options are for dietary purposes, not for allergy or intolerance. All of our ingredients are MSG free. For special dietary or allergy requirements please see our staff.

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10% surcharge on public holidays. Credit cards 1%, AMEX 3%. One bill per table.

ENTRÉE

Zensai tapas to share

Kingfish carpaccio (gf) . . . . . . . . . . . . . . . . . . . . . 21Thin slices of kingfish with cherry tomatoes, red onion, white anchovy, sunflower sprouts, finished with olive oil and fresh lemon.Karaage (gf) . . . . . . . . . . . . . . . . . . . . . . . . . . . 15Lightly spiced fried free range chicken served with rice vinegar sauceNori goma agedashi tofu (ve) . . . . . . . . . . . . . . . . . 15Silken tofu fried and served in a kombu, seaweed and vegetarian brothSoft shell crab tempura . . . . . . . . . . . . . . . . . . . . 15with curry mayo and Japanese picklesFree range eye fillet beef tataki (gf) . . . . . . . . . . . . . 18Seared and finely sliced, served cold with citrus soy sauce and Japanese pestoDeep fried eggplant (gf) . . . . . . . . . . . . . . . . . . . . 9.5With spicy citrus miso sauceSpicy tofu fingers (gf) . . . . . . . . . . . . . . . . . . . . . . 15With wasabi mayoGyoza (Japanese dumpling)

Vegetables (v) (4 pieces) . . . . . . . . . . . . . . . . . . . 12.5Prawn and vegetables (4 pieces) . . . . . . . . . . . . . . 13.5

Sashimi

We only use fresh fish so ingredients vary due to availability

Salmon (gf) (7 pieces) . . . . . . . . . . . . . . . . . . . . . . 21White fish (gf) (7 pieces) . . . . . . . . . . . . . . . . . . . . 23Tuna (gf) (7 pieces) . . . . . . . . . . . . . . . . . . . . . . . 21.5Mixed (gf) (9 pieces) . . . . . . . . . . . . . . . . . . . . . . . 25

Signature Rolls

Mixed nigiri platter (8 pieces) . . . . . . . . . . . . . . . . . 26Chef’s selection of nigiri (no changes)

Raw tuna, fresh salmon, seared salmon, seared kingfish, seared salmon belly with crispy skin, seared prawn, seared miso salmon and seared salmon with orange

OSushi roll . . . . . . . . . . . . . . . . . . . . . . . . . . . 22Soft shell crab, prawn, avocado, fish eggs and cucumber

Spicy ocean trout/salmon roll (gf) . . . . . . . . . . . . . . 23A roll of fresh ocean trout avocado and cucumber, topped with seared ocean trout, salmon roe and spicy Japanese mayonnaise

(white fish / tuna optional) . . . . . . . . . . . . . . . . . +2

Rainbow roll . . . . . . . . . . . . . . . . . . . . . . . . . . 21Fresh Salmon, Kingfish, Prawn, cucumber and avocado

all rolls available with bio-dynamic brown rice . . . . . . . . +2

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10% surcharge on public holidays. Credit cards 1%, AMEX 3%. One bill per table.

LIGHT MEALS

Salads

OSushi house salad (v) (gf) . . . . . . . . . . . . . . . . . 16.5Assorted fresh lettuce with avocado, cherry tomato, cucumber, seaweed, daikon and citrus soy dressing

With lightly fried silken tofu . . . . . . . . . . . . . . . . 19.5With grilled fresh fish . . . . . . . . . . . . . . . . . . . 23.5

Japanese beef salad (gf) . . . . . . . . . . . . . . . . . . . 23.5Slow cooked premium grass fed tenderloin beef, marinated in umeboshi miso, served on top of mixed mizuna and spinach leaves, red radish, cucumber, roasted almonds and crispy onionCrispy salmon skin salad (gf) . . . . . . . . . . . . . . . . . 9.5Crispy salmon skin salad with wakame, cherry tomatoes, cucumber, sunflower sprouts and a Japanese dressing

Kushi Yaki (2 skewers)

Grilled skewersMarinated in traditional yakitori sauce (not gf)Or served with salt and lemon (gf)Free range chicken . . . . . . . . . . . . . . . . . . . . . 11.5Chef recommends yakitori sauceHaloumi (v) . . . . . . . . . . . . . . . . . . . . . . . . . . . 11.5 Fish of the day . . . . . . . . . . . . . . . . . . . . . . . . 13.5

add bowl steamed white rice . . . . . . . . . . . . . . . . . +2 add bio-dynamic brown rice . . . . . . . . . . . . . . . . . +3

Tempura deep fried in a light Japanese batter

Vegetables (ve) . . . . . . . . . . . . . . . . . . . . . . . . 13.5Made from fresh assorted seasonal vegetablesChicken . . . . . . . . . . . . . . . . . . . . . . . . . . . . 13.5 Haloumi (v) . . . . . . . . . . . . . . . . . . . . . . . . . . . 11.5Fish of the day . . . . . . . . . . . . . . . . . . . . . . . . 15.5Prawns . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 14.5

Sides

Miso soup . . . . . . . . . . . . . . . . . . . . . . . . . . . . 3.5Edamame (ve) (gf) . . . . . . . . . . . . . . . . . . . . . . . . 4.5Boiled young soy beans with crystal Murray River saltSpicy edamame (ve) . . . . . . . . . . . . . . . . . . . . . . 5.5Young soy beans with garlic and chilliSteamed greens in vegetarian broth (ve) . . . . . . . . . . . 9Steamed white rice (ve) (gf) . . . . . . . . . . . . . . . . . . . 3Bio-dynamic brown rice (ve) (gf) . . . . . . . . . . . . . . . . 4Side salad (v) (gf) . . . . . . . . . . . . . . . . . . . . . . . . . 7Lettuce, shredded daikon and carrots with sesame dressingVegan side salad (ve) (gf) . . . . . . . . . . . . . . . . . . . . 7

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10% surcharge on public holidays. Credit cards 1%, AMEX 3%. One bill per table.

MAIN MEALS

TeRiyaki

Served with steamed white rice and saladVegan silken tofu with steamed greens (ve) . . . . . . . . . . 21Free range chicken breast . . . . . . . . . . . . . . . . . 24.5Fish of the day . . . . . . . . . . . . . . . . . . . . . . . . . 27Prawns . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 25.5

served with bio-dynamic brown rice . . . . . . . . . . . . . +3

Noodle Soup

Served in a light fish stock broth

Soba – Traditional thin buckwheat and wheat flour noodlesUdon – Traditional thick wheat flour noodles

With steamed prawns and greens . . . . . . . . . . . . . 23

With vegetable tempura . . . . . . . . . . . . . . . . . . . 21

With steamed greens . . . . . . . . . . . . . . . . . . . . 21

vegetarian broth available by request . . . . . . . . . . . . +1

Chilli chicken ramen . . . . . . . . . . . . . . . . . . . . . . 19Poached chicken, soft boiled egg served in a spicy miso broth with shallots, sprouts and ramen noodles

Teppan

Served on a sizzling plate with steamed white rice, Japanese pickles and side salad or misoTofu and shitake mushrooms (v) with teriyaki sauce . . . . . 24Tofu and steamed greens (v) with teriyaki sauce . . . . . . . 24Served with white rice, Japanese pickles and side saladFish of the day and daikon (gf) with special citrus sauce . . 27.5Served with white rice, Japanese pickles and miso

add bio-dynamic brown rice . . . . . . . . . . . . . . . . . +3

Chef Selection

Available from 5pmOSushi steak (gf) please allow 30 mins cooking time . . . . . . 29220 gm grass fed organic tenderloin beef served with kipfler potatoes, shitake mushrooms and a butter jusSautéed Blue Eye Cod (alternative fish when not available) . 29.5Served with enoki mushrooms and finished with a green tea butter sauceTraditional Japanese hotpot . . . . . . . . . . . . . . . . . 28Seasonal white fish, wombok, carrot, mushroom and mizuna in a light fish broth with yuzu citrus sauce

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10% surcharge on public holidays. Credit cards 1%, AMEX 3%. One bill per table.

VEGETARIAN

Zensai tapas to share

Nori goma agedashi tofu (ve) . . . . . . . . . . . . . . . . 15Silken tofu fried and served in a kombu, seaweed and vegetarian brothDeep fried eggplant . . . . . . . . . . . . . . . . . . . . . . 9.5With spicy citrus miso sauceSpicy tofu fingers (gf) . . . . . . . . . . . . . . . . . . . . . . 15With wasabi mayoGyoza (Japanese dumpling) (v) . . . . . . . . . . . . . . . . 12.5Vegetables (4 pieces)

Tempura

Deep fried in a light Japanese batterVegetables (ve) . . . . . . . . . . . . . . . . . . . . . . . . 13.5Made from fresh assorted seasonal vegetablesHaloumi (v) . . . . . . . . . . . . . . . . . . . . . . . . . . . 11.5

Kushi Yaki (2 skewers)

Grilled SkewersHaloumi (v) (gf) . . . . . . . . . . . . . . . . . . . . . . . . 11.5 With salt and lemon

Salads

OSushi house salad (v) (gf) . . . . . . . . . . . . . . . . . 16.5Assorted fresh lettuce with avocado, cherry tomato, cucumber, seaweed, daikon and citrus soy dressing

with lightly fried silken tofu . . . . . . . . . . . . . . . . . 19.5

Mains

Teriyaki: served with steamed white rice and saladTeriyaki vegan silken tofu with steamed greens (ve) . . . . . . 21

served with bio-dynamic brown rice . . . . . . . . . . . . . +3

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Teppan

Served on a sizzling plate with teriyaki sauce, steamed white rice, side salad and Japanese pickles

Tofu and shitake mushrooms (v) (gf) . . . . . . . . . . . . . 24

Tofu and steamed greens (v) (gf) . . . . . . . . . . . . . . . 24

Add bio-dynamic brown rice . . . . . . . . . . . . . . . . . +3

Noodle Soup

Soba – Traditional thin buckwheat and wheat flour noodles

Udon – Traditional thick wheat flour noodles

With vegetable tempura in a vegetarian broth . . . . . . . 21

With steamed greens in a vegetarian broth . . . . . . . . 21

Sides

Edamame (ve) (gf) . . . . . . . . . . . . . . . . . . . . . . . . 4.5Boiled young soy beans with crystal Murray River salt

Spicy Edamame (ve) (gf) . . . . . . . . . . . . . . . . . . . . 5.5Young soy beans with garlic and chilli

Steamed greens in vegetarian broth (ve) . . . . . . . . . . 8.5

Steamed white rice (ve) (gf) . . . . . . . . . . . . . . . . . . . 3

Bio-dynamic brown rice (ve) (gf) . . . . . . . . . . . . . . . . 4

Side salad (v) . . . . . . . . . . . . . . . . . . . . . . . . . . . 7Lettuce, shredded daikon and carrots with sesame dressing

Vegan side salad (ve) (gf) . . . . . . . . . . . . . . . . . . . . 7

VEGETARIAN

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DESSERTS

Desserts

Matcha green tea tart . . . . . . . . . . . . . . . . . . . 12.5Flaky dough, filled creamy matcha green tea custard, matcha powder, black sesame and honey mascarpone paste, strawberry

Vanilla coconut rice pudding (ve) (gf)Vanilla, coconut rice pudding with toasted coconut and almond flakes finished with a mixed berry coulis

Small portion . . . . . . . . . . . . . . . . . . . . . . . . . . 7Large portion . . . . . . . . . . . . . . . . . . . . . . . . . 10

Green tea ice cream (v) . . . . . . . . . . . . . . . . . . . . 10With sweet red beans

Green tea crème brûlée (v) (gf) . . . . . . . . . . . . . . . . 9.5Served with poached pear in red wine caramel

Banana tempura (v) (gf) . . . . . . . . . . . . . . . . . . . . 9.5Served with maple syrup and vanilla ice cream(Ice cream is not gf)