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Saké's New Neil Perry Designed Menu


Saké Restaurant and Bar are bringing new dishes to the mix courtesy of Tokyo-travelled and self-declared Japanophile, Neil Perry. New dishes balance washoku - or traditional Japanese food - with Saké's much loved contemporary spin and sense of fun. Neil’s signature dishes include:

 - Cape Grim short rib bo ssam: a Japanese twist on a traditional Korean dish with the addition of red miso and chilli, and a smack of umami from dashi-simmered confit garlic
- Glacier 51 Toothfish with miso butter: the ultimate choice in sustainability, Glacier 51 Toothfish is glazed in a classic Japanese miso marinade, wrapped in bamboo leaf, roasted, unfurled in front of the guest and drizzled with miso butter
 - Scampi tartare: slithers of exquisite scampi are marinated in soy, dotted with trout roe, sprinkled with togarashi and served on a texturally delicious konbu rice cracker
- Nori crisps tuna & kingfish: jewel-like cubes of Marine Stewardship Certified tuna and kingfish are marinated in white soy and mirin, lifted with a touch of togarashi and served with green onion and a light sesame dressing

- Ginger garlic chicken: crisp-fried free range chicken, chopped Asian style, and sprinkled with charred spring onions

The dishes are complemented by new seasonal cocktails that showcase food-friendly flavours and feature traditional Japanese ingredients. Highlights include:

- Japanese Shoemaker: matches Amontillado sherry with rich and fruity loganberry jam and yuzu to form a sweet and sour style of drink with salty and nutty overtones
- Sesame Yaki: Red rice sake forms the body of the drink and bitter vermouth, Italian cherry liqueur, vodka and citrus bitters complete the balance. A drop of aromatic dark sesame oil ties it all together
- Maple Leaf: house made grenadine is spiced with shichimi and shaken with shiso, white rum and egg whites for a silky smooth consistency and a lingering spicy, herbaceous finish.

The new signature dishes are available at Saké Restaurant & Bar from Friday 17th March. For full details and to book visit here
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