The Menu

Food Notes

SingleThread at Bathers Pavilion

Mid-Winter in Sydney

HASSUN

Shima Aji Zushi

Components: Shima-Aji; daikon 'nori' wrap; koshihikari rice seasoned with red shiso, sushi-zu, chives; wasabi; shiso flowers. Vegetarian sub: sweet potato in place of trevally.

Story / Description: Local Shima-Aji (japanese spanish mackrel) with Shiso Rice, Pickled Daikon, and Wasabi

Dietary & Allergens: Fish (trevally); Rice/Vinegar.

Notes: Vegetarian substitution sweet potato zushi sub.

Setting: Hashi, Hashi Oki, and Small Spoon

Yellow Eyed Mullet Escabeche

Components: Yellow Eyed Mullet, carrot escabeche, red pepper reduction, pickled shallot Vegetarian sub: Spiced Carrot

Story / Description: Australian Herring with Carrot and Preserved Pepper

Dietary & Allergens: Fish. Contains vinegar/allium (shallot).

Notes: Yellow-eyed mullet (Aldrichetta forsteri) is a coastal and estuarine fish in the Mugilidae family found in New Zealand and southern Australia. It is also often called the sand mullet or locally known as aua in Māori or "herring"

Scallop Tamago

Components: Tamago Yaki (scallop, white fish trim, mountain yam, egg), spinner crab salad; spicy micro greens; citrus-miso emulsion. Vegetarian sub: goma dofu, ponzu, wasabi.

Story / Description: Classic Japanese Omelete made with Japanese Mountain Yam and a Spinner Crab. A dene airy cake lie texture made why whipping egg whites into scallop and egg yold puree. Traditionally at the end of kaiseki meal.

Dietary & Allergens: Shellfish/Crustacean, Fish, Egg. Vegetarian dietary uses sesame goma dofu (Sesame; no shellfish/fish/egg).

Notes: Vegetarian version fully re-engineered around goma dofu, ponzu, and wasabi rather than a simple omission.

Sydney Rock Oyster

Components: Pacific oyster; sake foam; Australian herb (chamomile) oil; flower garnish. Vegetarian sub: ginger tokoroten, yuzu tosa-zu, citrus zest, iceplant/seabeans, ginger-daikon oroshi.

Story / Description: Sydney Rock Oyster with Chamomile and Sake (dont say foam). Sydney rock Oyster is rich creamy texture witha sweet and briney taste.

Dietary & Allergens: Shellfish/Mollusk; contains alcohol (sake, cooked off).

Notes: Vegetarian alternative built on a ginger tokoroten (agar) with a tosa-zu dashi and native iceplant/seabeans.

Parsnip Panna Cotta

Components: Parsnip panna cotta, caviar, parsnip 'punch' Vegetarian sub: parsnip-almond soup; miso-roasted parsnip brunoise; olive oil; calendula.

Story / Description: Parsnip Panna Cotta with Caviar (type?)

Dietary & Allergens: Dairy, Tree Nut (almond), Fish Roe (caviar).

Notes: Caviar course can be built egg-free upon request

Vegetable Share

Components: Beef-fat fried turnip; creme fraiche 'shira' (tofu, crème fraîche, saikyo miso); pumpkin seed pesto (turnip tops, herbs, yuzu kosho).

Story / Description: Turnips with Creme Fraiche Shirae and Pumpkin Seed Pesto

Dietary & Allergens: Dairy, Soy (tofu), Seeds, Allium.

Notes: Root-to-leaf preparation; pesto uses blanched turnip tops rather than discarding them.

Tuna Tataki

Components: Dashi-tamari-mirin poached tuna; toasted nori vinaigrette Vegetarian sub: 10-day koji-fermented watermelon radish

Story / Description: Poached Tuna with Nori Vinaigrette

Dietary & Allergens: Fish, Soy.

Notes: The watermelon-radish 'faux-tuna' is a fully vegan alternative — ferments 5 days in koji, then dehydrates 6–8 hours before service.

HASSUN: ROUND 2

Tempura King George Whiting

Components: King George whiting; gluten-free brown rice tempura batter; umeboshi–shiso aioli Vegetarian sub: Pumpkin

Story / Description: Lightly Tempura'd King George Whiting (in the smelt family) with Umeboshi Aioli

Dietary & Allergens: Fish, Egg (aioli). Batter is gluten-free.

Notes: Tempura batter built entirely without wheat (rice, tapioca, and potato starch) and vodka water for a crispier fry

UNI IKURIDON — Sydney Urchin, Ikura, Leek, Yuzu Kosho

Uni Ikuridon

Components: Malted potato; braised LSK leeks; ohitashi spinach with yuzu kosho; torched Australian uni glazed in mirin-tamari; trout roe 'ikura' cured in a citrus dashi. Sub: No Uni/No Roe replaced with truffle. Veg: Carrot Tapioca with Truffle. Dairy-free: Dairy Free Malted Potato

Story / Description: Uni Ikuradon is a specialty in Hokkaido. We have morphed it a little replacing the rice with matled potato. There is also Leeks with Spinach and Australian Uni and Trout Roe

Dietary & Allergens: Shellfish/Mollusk (uni), Fish Roe, Dairy (potato), Allium (leek), Soy.

Notes: no caviar → tapioca 'carrot' pearls; no uni → black truffle; no potato → tofu foam.

Setting: Small Spoon

MARRON OWAN — Piracicaba Broccoli and Taro

Marron Owan

Components: Marron (Australian freshwater crayfish) roulade filled with prawn mousse, taro dumpling, prawn consommé (poured tableside); blanched and grilled paricicaba; citrus garnish. Vegetarian sub: Tofu Seitan with Vegan Dashi

Story / Description: Owan is a traditional course in Kaiseki that brings a broth element. Marron Roulade with Taro Dumpling, Piracicaba Broccoli grown on Bathers' Farm and Marron Consomme

Dietary & Allergens: Shellfish/Crustacean, Egg, Dairy.

Notes: Consommé poured tableside

Setting: Spoon

PINK LADY APPLE — Duck Liver Parfait Fingerlime, Pistachio, and Winter Greens

Pink Lady Apple

Components: Mollemi Duck liver parfait, liquid sable crumb, pistachio purée, apple gel, shallot crumb and sable, compressed Pink Lady apple, finger lime; winter greens and herbs. Vegetarian sub: Tofu Mousse

Dietary & Allergens: Foie/Duck Liver, Tree Nut (pistachio), Gluten (sable), Dairy, Egg

Notes: Nut-free dietary swaps toasted sunflower seed purée and crumb for pistachio, with dehydrated flowers marking the plate so the kitchen and floor both recognize the substitution at a glance.

Setting: Fork/Knife

BLACK COD IBUSHI-GIN — Nettle Miso Purple Barley Crepes, Fish Tare, and Shio Koji Vinnaigrette

Murray Cod Ibushi-Gin

Components: Murray cod brined in liquid shio koji, smoked tableside in a traditional ibushi-gin, nettle tama miso, pearl barley-kinako crepe, negi salad, fish tare; sun-dried tomato in shio koji vinaigrette. Vegetarian sub: Aburage filled with ???

Story / Description: We use Donabe (traditional japanese earthenware pots) as our predominate cooking vessel at SingleThread. This is a ibushi-gin (smoker). Black Cod spoked over cherry blossom wood. Designed to make a little wrap with Roasted Soybean and Barley Crepes, Japanese Onion Salad, and Sun Dried Tomato Vinagrette.

Dietary & Allergens: Fish, Egg, Soy, Gluten (crepe), Allium (negi).

Notes: Nettle for the tama miso is hand-picked and blanched (gloved) before puréeing; tableside smoking is part of the presentation.

Setting: Hashi

SATSUMA MANDARIN — California Bay, Sun-Dried Olive, and Piment D'Ville

Murcott Mandarin

Components: Olive purée, Piment d'Ville crumb, supremed murcott mandarin, mandarin coulis, olive oil, Maldon salt, white pepper, orange marmalade gel, fresh cheese mousse, bay and citrus cremolata, mandarin-bergamot sorbet, mandarin peel, bay-and-citrus tea tincture (sprayed tableside).

Story / Description: Satsuma Mandarin grow in the winter in Healdsburg and it's special for us to find it here. Usually olives also start to ripen at the same time. Satsuma Mandarin Bergamont Sorbet with Black Olive, Piment D'Ville Crumble and Bay. Please instruct guests to get there spoon to the bottom of the plate to get everything in one bite. The black olive is integral to this course.

Dietary & Allergens: Dairy, Egg Whites, Spicy (Piment d'Ville)

Setting: Small Spoon

WALIMAI DUCK — Cabbage, Quince, and Garlic Sabayon

Wollemi Duck

Components: Wollemi duck breast, rosette of Napa, Savoy, and housemade fermented Napa cabbage seared in brown butter, quince miso paste, garlic sabayon, and garnish of mustard flowers. Vegetarian sub: Nagaimo (Japanese Mountain Yam)

Story / Description: Wollemi Duck with Fermented Cabbages, Quince, and Garlic Sabayon. Wollemi Duck - New Wales, Australia, Tender and Flavorful. Crossbred with Peking and Ayloury Ducks

Dietary & Allergens: Poultry, Dairy (butter, sabayon), Allium (garlic), Egg.

Notes: Cabbage rosette combines fresh Napa and Savoy with a housemade fermented Napa for layered acidity.

Setting: Dinner Knife, and Dinner Fork

AUSSIE WAGYU SHIME — Carrot, Caramelized Mugi, and Shortrib Jus

Westholme Wagyu Shime

Components: Australian wagyu; koshihikari rice with caramelized mugi (barley) and saikyo miso butter; mushrooms; beef jus; mitsuba and fine herbs (chives, mitsuba, shiso); pickle plate of lacto-fermented turnips, sansho-konbu, and pickled oyster mushroom. Vegetarian sub: Mushrooms???

Story / Description: We loved the Australian Wagyu so much we started to serve at our restaurant. This is a dish that is made at the end of a hot pot meal using the remainder of the brothe left over and the rest of the rice to make a porridge. In this case we have koshihikari rice with pressure caramelized barley, Australian Wagyu and pickles on the side as a little refresher.

Dietary & Allergens: Beef, Dairy (miso butter), Gluten (barley), Mushroom, Soy (miso).

Notes: Rice is the 'shime' (finishing) course pickle plate refreshes the palate between rice and jus.

Setting: Hashi and Spoon

MILK & HONEY — Barley Cake, Zakkokumai, and Honey Jam

Milk & Honey

Components: Barley sponge cake; cereal (puffed grain) praline, honey milk jam, buttermilk honey mousse, caramel nappage, Okinawan sugarand honey reduction, Zakkokumai praline

Dietary & Allergens: Gluten (barley sponge), Dairy, Egg, Alcohol (Sauternes).

Setting: Spoon

WAGASHI

Grape Kakigori

Components: Custard base, shaved ice, grape juice.

Dietary & Allergens: Dairy, Egg.

Setting: Demitasse Spoon

Japanese Cheesecake

Components: Classic Japanese-style baked cheesecake components

Dietary & Allergens: Dairy, Egg, Gluten.

Notes: Recipe still being finalized by the kitchen.

Agar Kanten Jelly

Components: Seasonal fruit jam, herb.

Notes: Naturally vegan and gelatin-free; suitable as a default vegan wagashi option.

Dango

Components: Rice dango, miso toffee sauce.

Dietary & Allergens: Gluten/Rice, Soy (miso), Dairy (toffee).