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

KING BROWN MUSHROOM, betel leaf taco, Japanese slaw, shiitake cream (min 2) each 7

EDAMAME, yuzu salt 8

SCALLOP ON A SHELL, white miso butter (min 2) each 8

BALLINA KING PRAWN, betel leaf taco, Japanese slaw (min 2) each 8

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

ITAMASHI BEEF CARPACCIO, wasabi mayo, nori dust 25

TEMPURA FISH FILLET, green tea salt 29

CRISPY CALAMARI, wasabi mayo 19

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

SWEET

LEMON MYRTLE PANNACOTTA, ginger turmeric syrup 17

CACAO BROWNIE, raspberry sorbet, orange coconut foam 19

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

CHEESECAKE, blueberry coulis   18

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