Calia - Emporium

Fries Coated In Umami (Fifth Sense Of Flavour) Seasoning.

Sliced Seared Wagyu Beef With Soy Onion Truffle Dressing

St.Bernard's Free Range Crispy Roast Pork With Ginger Sauce.

Marinated Clams Cooked In Fragrant Dashi Butter

Pan Fried Pork Gyoza With Ponzu Sauce

With Furikake Mustard Mayo

Baked Eggplant Topped With Sweet Miso & Sesame Seed

Grilled Kingfish Collar With Salt.

Selection Of Sustainably Caught Fish

Soybean With Yukari & Sea Salt

Marbled Wagyu Slices With Mirin Sauce And 63° Egg. Served With Hitoembore Rice

Flamed Seared Tasmanian Salmon Topped With Ikura & Our Secret Calia Sauce. Served With Hitoembore Rice

St.Bernard's Free Range Crispy Roast Pork With Ginger Sauce And 63° Egg. Served With Hitoembore Rice

Fried Chicken, Japanese Curry Sauce, 63 Degree Egg Served On Hitomebore Rice

Tasmanian Pan Fried Salmon With A Light Dashi Broth. Served With Hitoembore Rice

Premium Australian Wagyu With 63° Egg On Hitoembore Rice

Mixed Marinated Diced And Fish And Tamago. Served With Hitoembore Sushi Rice.

Diced Wagyu Beef And Tofu With Spicy Miso Sauce And 63° Egg. Served With Hitoembore Rice

Uni, Wagyu, Foie Gras, Mixed Mushrooms, Ikura And 63° Egg Served On Hitoembore Rice

Grilled Eel With Unagi Sauce And Truffle Egg. Served On Hitoembore Rice

Uni With Ikura And Sesame Served On Hitoembore Sushi Rice

Selection Of Sustainably Caught Fish Served With Japanese Sushi Rice.

Air Flown Japanese Toro, Uni, Ikura, Tasmanian Salmon Served On Hitoembore Sushi Rice

Chef's Selection Of Mushrooms, Tofu, Edamame, Truffle Oil And Hint Of Ume. Served On Hitoembore Rice

Eel Served With A Dashi Tea Broth Served On Hitoembore Rice

Marbled Japanese A5 Wagyu Slices, 63° Egg Served On Japanese Hitomebore Rice

Air Flown Japanese Toro And Tasmanian Salmon Served On Hitoembore Sushi Rice

Hojicha Infused Boba Molten Chiffon Cake.