Omakase (お任せ-omakase) is a Japanese phrase that means “I will

Omakase (お任せ-omakase) is a Japanese phrase that means “I will leave it to you”
(from Japanese “to entrust” (任せる-makaseru)).
Customers ordering the Omakase style expect the chef to be innovative and surprising
in the selection of dishes, and the meal can be an artistic performance by the chef.
At Ten Restaurant our chefs will present a series of plates for you to enjoy.
When ordering the Omakase course our chefs will use seasonal and
luxurious ingredients not seen on the normal menu.
Ordering the Omakase course may lead you to discover new items that
you might of overlooked or never thought to try.
Due to the extensive preparation of this menu we need at least 24hrs notice,
some items you may wish to order include,
Tasmanian Lobster
Wagyu Beef
King Crab
Truffles Australian or French
Foie Gras
Caviar
Omakase Menu to be experienced by the whole table. Prices. starts from $230 per person.
Please notify us of any dietary requirements or allergies
Wagyu Set Menu
3 course $110 per person
Please Select
1Cold Entrée OR 1Hot Entrée
1 Sushi
7+ Wagyu Sirloin 150g
OR
9+ Wagyu Sirloin 100g
Degustation Menu
5 course $120 per person
Please Select
1Cold Entrée OR 1Hot Entrée
1 Sushi
Cold Entrée
Freshly Shucked Oysters
$24
Seafood Ceviche and Tofu Salad,
Avocado & Seaweed
$26
Fish Carpaccio of the Day
$24
Twice Cooked “Kurobuta” Pork Belly
$24
Wagyu “Tataki”
$25
Duck Liver and Foie Gras Parfait
$26
ask your waiter about our oysters of the day
served with spicy vinaigrette
served with “Kimchi Cracker” and
crackling pork skin, tomato mayo
sliced seared wagyu beef
with black garlic vinaigrette
with mountain peach jam and homemade rice cracker
Hot Entrée
Quail and Quail Egg
$26
Spanner Crab and Porcini Omelette
$26
“Ebichilli” Crystal Bay Prawn
$24
Aori Squid Tempura
$25
Sea Eel Tempura
$26
cooked quail in 4ways
chargrill, karaage, confit, dumpling
with red miso and américaine sauce
sautéed Crystal Bay dressed with
Ten’s special chilli sauce
The best Tasmanian squid with
squid ink tempura batter
with diced tomato, pickled ginger, cucumber
and black vinegar sweet soy sauce
1 Seafood Dish
1 Meat Dish
9+ Wagyu Sirloin
Supplement $30
1 Dessert
Matching Wines $75 - $100
Please ask our staff for more information.
Sushi
Mixed Sashimi Plate
$26
Scallop Tempura Roll
Prawn Tempura Roll
Soft Shell Crab Roll
“Ten” Special Roll
California Roll
Salmon & Avocado Roll
Spicy Salmon or Tuna Roll
$25
$25
$25
$25
$25
$25
$25
Mixed Nigiri
$26
*Mixed Sushi Platter
$49
Sushi Chef will create a plate of mixed nigiri
Seafood Dishes
Patagonian Toothfish “Saikyo-Yaki”
$44
Fresh Fillet of Daily Fish
$43
Tasmanian Ocean Trout
$43
Grilled fish which has been marinated
with Saikyo Miso for 3 days
slow cooked at 40 degrees, with crispy skin
and “Sakekasu” beurre blanc sauce
Chamame / Truffled
Edamame beans served hot with rock salt
Alaskan King Crab
$45
WA Scampi
$46
Canadian Scallops
$43
grilled legs with Black vinegar and
scrambled egg sauce
Ten’s Speciality Dishes
Freshly Shucked Oyster
Oscietra Caviar
*Lobster 700~800g
Fresh Tasmanian Lobster from the tank
$180~$240
1pce $4
30g $180
50g $260
lightly grilled scampi with home made Soba Noodles
and scampi stock
and confit mackerel dumpling with light curried stock
$6 / $10
Vegetarien Dishes
Buckwheat Ravioli
$24
Vegetable or
Asian Mushroom Tempura
$24
“Inaniwa” Udon Noodles
$24
Teppan Grilled Seasonal Vegetables
$38
Deep fried “Sesame Tofu”
$38
filled with vegetable mousse with
mushroom jus
Meat Dishes
Trio of Flinders Island Lamb Rack
$48
Organic Bangalow Duck Breast
$47
dark Tamari Soy & red wine sauce
with fresh wasabi, Shiraz Cabernet &
red miso sauce, wasabi oil
with Truffle soy
Duo of Organic Chicken
$46
Ten Style Wagyu Rump Cap
$49
slow cooked at 68 degrees for breast,
at 85 degrees for Thigh with
steamed buckwheat and sweetcorn
Teppan Grilled Wagyu Rump Cap
with a wagyu beef croquette and beef jus
Full-blood Wagyu Beef marble-scored
*7+ Wagyu Sirloin
*9+ Wagyu Sirloin
The best noodles from Akita Japan
100g $60
150g $80
100g $80
150g $100
Vegetable dumpling stuffed with Ricotta Cheese
Nigiri
from $4
Tuna
Scampi
Prawn
Chutoro
Scallop
Eel
Toro
Bar Cod
Sea Eel
Ocean Trout Kingfish
Imperador
Cuttlefish
Salmon Roe
*Not included in degustation menu
Please Note : Minimum 2 course order per person (entrée + main course pp)
Desserts $15
Paired Wines $10
FRESCHISSIMO
Fresh ruby grapefruit segments, crisp cucumber sorbet, hazelnut sponge and frozen strawberry soup.
Paired wine option: Italian for super refreshing, the Freshchissimo is paired to the 2011 ‘100 flowers’ Botrytis Riesling
from Teusner in the Barossa Valley. Both wonderfully fresh and light, complimenting each other.
Neither are too sweet, a lighter way to end your night.
ルビーグレープフルーツ、爽やかなきゅうりのソルベ、ヘーゼルナッツのスポンジとフローズン苺を
添えたフレッシュなデザート。
ペアーワイン：100 Flowers Botrytis Riesling 2011 Barossa Valleyきゅうりの青さ、ヘーゼルナッツの芳しさと
苺の酸味の絶妙な調和を白桃のような上品な甘味が更に引き立てます。
Fondant au Chocolat
64% Valrhona chocolate fondant with refreshing local pineapple sorbet and organic coconut soup.
Paired wine option: For the chocolate lover in everybody, our suggestion is a younger tawny port from an distinguished
Portuguese port house, Croft 10 years old tawny port. The primary fruit comes to life with the sweet sorbet and coconut soup,
still holding plenty of acid to help cleanse the palate this is a match made in Ten (Heaven).
バローナチョコレート64%を使ったフォンダンショコラと、爽やかなQLD産パイナップルのソルベを
オーガニックココナッツミルクに浮かべたデザート。
ペアーワイン：Croft, Aged Tawny Port 10 y.o. Portugal
紅茶を思わせるエレガントなワインをフォンダンショコラと一緒にどうぞ。
Kouyo
Kouyo (ko-yo) is a Japanese term for the leaves of autumn changing from green to reds and oranges,
this dessert encapsulates autumn on a plate. Starting with a warm chestnut and red bean soup topped with sweet potato
and chestnut chips, apple jam raviolo, figs and a sweet potato ice cream.
Paired wine option: We have chosen to think outside the box with this wine suggestion. From a little island
off the coast of Portugal, D'oliveiras dry Madeira. This is all about texture and acid. The dessert coats the palate, the Madeira cleanses.
紅葉を表現したデザート。栗の温かいスープに、スイートポテトと栗のチップス、
林檎とカスタードクリームのラビオロ、いちじくのコンポートとあずきソースを添えて。
ペアーワイン：D’oliveiras Dry Madeira 5 y.o. Portugal
マディラワイン独特のフレーバーと心地良い酸味が日本の”秋”を演出します。
Matcha Dessert 3 scoops of creamy mascarpone ice cream drizzled with premium matcha green tea,
a simple and traditional Japanese style dessert.
Paired wine option: Staying in Japan we have chosen a lovely plum wine to accompany. Ume Mansaku
has a lovely aroma of oven roasted plums sprinkled with vanilla sugar, served in a chilled glass. Or over the ice cream… up to you.
マスカルポーネアイスクリームに、点てたばかりの香り高い抹茶ソースをかけた「天」の抹茶アイスクリーム。
ペアーワイン：梅まんさく秋田　天日干しされた梅の香りがチャーミングな日本酒仕込みの梅酒です。
We also have many more dessert wines, fortified’s and digestives to choose from.
Please ask your friendly wait staff for a copy of the wine list.
他にも多数のデザートワインを取り揃えておりますので、お気軽に声をおかけ下さい。

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