Fins Pop Up

TELL ME ABOUT FINS POP UPS?
Chef & Sommelier duo Steven and Morgan Snow dedicate much of their down time to traveling the world, often engaged as a guest Chef/ Sommelier.  They’ve launched restaurants internationally and created bespoke events in far flung corners of the world.

The inspiration they bring home is centered around food and wine experiences, most usually with locals in a traditional sense. In most cases ‘street food’.

Creating POP UP restaurants sprouted in 2010 after a 6 month project in Portugal. Since then we’ve seen 10 concepts.

YOU ASKED FOR IT! After Snowy’s recent food journey in Japan, we were flooded with requests for our Japanese POP UP to return. It’s here for SUMMER only so get amongst it!

IZAKAYA JAPANESE STREET FOOD MENU

SYDNEY ROCK OYSTER, ponzu vinaigrette, tobiko each 6.5

TEMPURA OYSTER, wasabi mayo, house pickled ginger each 7

EDAMAME, yuzu salt 8

SASHIMI WILD CAUGHT TUNA, daikon pickle, soy, wasabi 29

ITAMASHI BEEF CARPACCIO, wasabi mayo, nori dust 25

GYOZA (4), pork, prawn or vegetable, amazu dressing 16

TEMPURA FISH FILLET, green tea salt 29

CRISPY CALAMARI, wasabi mayo 18

SHROOM BROS MUSHROOM ON BETEL LEAF (4), Asian slaw, shiitake cream 28

KARAAGE CHICKEN, wasabi mayo 27

CHARRED CAULIFLOWER, kombu, dashi, corn 46

ICEBERG LETTUCE, pickled ginger, nori dust 18

RICE BOWL, nori dust, Japanese spices 7

CHIPS, aioli 12

JAPANESE BANQUET $65 PP

SWEET

LEMON MYRTLE PANNACOTTA, ginger turmeric syrup 16

GREEN TEA AND WHITE CHOCOLATE ice cream, waffle cone 9.5

ARTISAN CHEESE, crackers, quince paste, fruit One cheese 16 / two cheese 24

CHEESECAKE, spiced pear   17

OUR BAR IS OPEN:
TUES- SAT FROM 4.30PM (snacks or dinner)
SAT & SUN FOR LUNCH FROM 12.30PM