XIRWMZIQIRY of traditional meals, ranging from chicken and ...… · One banquet per person to be ordered. Non teppanyaki banquet meals are served in the Sake bar. Kid’s menus are

Teppanyaki is a communal and interactive dining style with food

prepared in front of the diner. It is a cooking style that enhances

the natural flavours of the food. Choose from our extensive menu

of traditional meals, ranging from chicken and steak to seafood

and vegetable dishes.

H E N R Y B O N G A Y / H E A D C H E F

A True Entertainer

Henry Bongay has been leading the team at Misono for the past

twenty years. As the head chef of Misono, Henry has instilled a real

flair for entertaining and has mastered the art of teppanyaki with

skills second to none. To the delight of diners, the restaurant is

transformed into a stage when the talented chef dons his apron.

The secret to Henry’s success is his genuine love for his job.

“My favourite part of my job has always been the customer interaction

– I love meeting new people,” he said. “Welcome to Misono!”

A N A C T N O T T O B E M I S S E D…

Henry and his talented chefs have a real flair for entertaining. Tricks

and showmanship are an integral part of dining at Misono, filling the

restaurant with laughter and friendliness.

• Teppanyaki tables are reserved for Teppanyaki Banquet meals. One banquet per person to be ordered. Non teppanyaki banquet meals are served in the Sake bar. Kid’s menus are available for children up to 12 years of age. 1 bill per table or per group, no split bills, max. 2 methods of payment per bill.

• Surcharge of 1.5% applies to all credit card transactions. Surcharge of 15% applies to all transactions on public holidays. All prices are inclusive of 10% GST.

S A S H I M I & N I G I R I

Mixed Sashimi 30

tuna, salmon, squid, scallops, kingfish, flying-fish roe

Kingfish, Salmon & Tuna Sashimi 28

Torched Salmon Nigiri 27

torched salmon, teri-mayo sauce, shallots

Mixed Nigiri 30

tuna, salmon, prawn, tamago, eel, flying-fish roe

gunkan & salmon/avocado gunkan

T E M P U R A

Prawns 25

(5 prawns)

Vegetables 18

Mixed

prawns, fish, vegetables

three prawns 28

five prawns 35

Calamari 19

miso citrus mayo

S U S H I M A K I

Misono Stars 25

Salmon, cooked tuna and avocado with seaweed

(wakame) topped with flying-fish roe

Tempura Roll 25

crab, asparagus, carrots, flying-fish roe

in crispy tempura and warm spicy scallop sauce

Henry, the Dragon 25

crispy prawn, bbq eel, cucumber, cream cheese,

topped with torched salmon and special sauce

Spicy Tuna 22

tuna, cucumber, topped with diced tuna,

shallots, pineapple, tempura flakes

California 24

crab meat, prawn, cucumber, avocado,

mayo, flying-fish roe

Veggie Delight 20

radish, wakame, red pickles, avocado,

cucumber, carrots

Spicy Prawn Roll 25

crumbed prawn, cooked tuna, avocado

Salmon Avocado Roll 19

fresh salmon, avocado

Chicken Avocado Roll 17

crumbed chicken, avocado

Tuna Avocado Roll 17

cooked tuna, avocado

T E P P A N Y A K I B A N Q U E T S

All banquets are served with miso soup, Misono salad, Hibachi

vegetables and steamed rice.

Henry’s Choice 59

fillet steak, chicken and pork tenderloin

Misono Delight 54

chicken and large prawns

Splash & Meadow 58

fillet steak and large prawns

Wadaiko 51

fillet steak and chicken

Misono Delicacy 68

salmon, chicken and large prawns

Misono Special 52

chicken and lamb

Misono Surfers Paradise 83

wagyu steak and lobster tail

Upgrade to Misono’s famous (per person) 8.50

Hibachi Chicken Fried Rice

S H A R E D B I T E S

Edamame 6.5

lightly salted soy beans in the pod

Tori Karaage 18

deep-fried marinated chicken

Korokke 12

japanese style croquette

Fresh Oysters (1doz) 34

yuzu sesame sauce, wasabi flying-fish roe

Popcorn Prawns 23

Shake it in a bag served with seasoning and

dipping sauce

M I X E D E N T R E E

California roll, prawn and vegetable (serves 4) 44

tempura, tori karaage, edamame, mini sashimi


D E L U X E W A G Y U B A N Q U E T S

The meat from wagyu cattle is known worldwide for its marbling

characteristics, naturally enhanced flavour, tenderness and juiciness.

The Australian Wagyu Association is the largest breed association

outside Japan.

The wagyu used at Misono is GMO, hormone and antibiotic free;

raised in a natural and clean environment in South East Australia.

All banquets are served with miso soup, Misono salad and

Hibachi vegetables.

Imperial Banquet 124

wagyu, salmon, lobster tail, scallops and

large prawns, served with hibachi chicken rice

Misono Fantasy 115

wagyu, chicken, salmon, lobster tail and scallops,

served with hibachi chicken rice

Land n Sea 95

wagyu, chicken, salmon, scallops, bug meat,


Cherry Blossom 88

wagyu, large parwns, scallops,

bug meat, teriyaki fish in

paper bag, served with hibachi

chicken rice

Paradise Divine 86

wagyu, chicken, salmon and scallops,


T E P P A N Y A K I B A N Q U E T S

Seafood Deluxe 81

large prawns, scallops, bug meat and

teriyaki fish in paper bag

Misono Gold Coast 75

fillet steak, bug meat and large prawns

Misono Excellence 73

fillet steak, bug meat and scallops

Vegetarian 42

seasonal vegetables and teriyaki tofu

Wagyu upgrade (from fillet steak) (per person) 18




D E S S E R T S

Vanilla Ice Cream Tempura 14

choice of caramel, chocolate, berry, passionfruit

or mango sauce

Banana Tempura 14

macadamia ice cream, choice of caramel, chocolate,

berry, passionfruit or mango sauce

Chocolate and Hazelnut Semifreddo 14

chocolate and hazelnut semi-frozen mousse on

a cake base with chocolate lychee sauce

Fresh Fruit Platter 14

selection of chef’s seasonal fruits

I C E C R E A M S & S O R B E T S

Green tea, black sesame, macadamia, 9

chocolate, vanilla or strawberry

choice of caramel, chocolate, berry, passionfruit

or mango sauce

Sorbet 8

Please ask for the seasonal flavour

Sake Affogato 12

warm Junmai Sake, green tea or vanilla ice cream

M I S O N O / 6 C O U R S E B A N Q U E T S

Served with mixed sushi, miso soup, Misono salad, Hibachi

vegetables and Hibachi chicken rice.

Samurai (per person) 72

fillet steak, chicken and scallops

Bonsai (per person) 72

fillet steak, chicken and large prawns

Ice cream served with both banquets

K I D ’ S T E P P A N Y A K I B A N Q U E T S (up to 12 years old)

All banquets are served with miso soup, Hibachi vegetables and

Hibachi chicken rice.

Teriyaki Chicken 29

Teriyaki Steak 29

Teriyaki Salmon 29

Teriyaki Prawns 31

Ice cream served with each kid’s banquet

After soaking, the rice is steamed on a conveyor belt. The degree of

cooking must be carefully controlled; overcooked rice will ferment

too quickly for flavours to develop well and undercooked rice will

only ferment on the outside. The steamed rice is then cooled and

divided into portions for different uses.

The microorganism Aspergillus oryzae (a mould) is sprinkled onto

the steamed rice and allowed to ferment for 5–7 days. After this initial

fermentation period, water and the yeast culture Saccharomyces

cerevisiae are added to the koji (rice and mould mixture) and allowed

to incubate at 4 degree celsius for about 7 days.

Over the next four days, pre-incubated mixture of steamed rice,

fermented rice and water are added to the fermented mixture in

three series. This staggered approach allows time for the yeast to

keep up with the increased volume. The mixture is now known as

the main mash (moromi).

The main mash then ferments, at approximately 15-20 degree celsius

for 2–3 weeks. With high-grade sake, fermentation is deliberately

slowed by lowering the temperature to 10 °C (50 °F) or less.

After fermentation, sake is extracted from the solid mixtures through

a filtration process. For some types of sake, a small amount of

distilled alcohol is added before pressing in order to extract flavours

and aromas that would otherwise remain behind in the solids. Next,

the sake is carbon filtered and pasteurized.

The sake is allowed to rest and mature and then usually diluted with

water to lower the alcohol content from around 20% to 15% or so,

before finally being bottled.

S A K E

Sake is a traditional alcoholic beverage made from fermented rice

that originated in Japan over 1,300 years ago. The name derived

from Sakaeru, which means “to prosper or flourish”.

There are four main designations of Sake, depending on different

factors:

JUNMAI

“pure” sake (no distilled alcohol), traditionally made of

rice grain polished to at least 70%.

HONJOZO

added distilled alcohol, traditionally made of rice grain

polished to at least 70%.

GINJO


DAIGINJO


Sake dryness/sweetness is measured by the SMV (sake meter

value), which ranges from +15 (very dry) to -15 (very sweet), +2 being

neutral.

The rice grain used for brewing sake is larger and contains less

protein and lipid than the ordinary rice. Since sake made from rice

containing only starch has a superior taste, the rice is polished to

remove the bran (exterior portion). There are at least 80 types of

sake rice in Japan.

Sake is produced by the multiple parallel fermentation of rice, with 2

different kinds of microorganisms fermenting the rice concomitantly.

The rice is first polished to remove the protein and oils from the

exterior of the rice grains, leaving behind starch. After resting, the

rice is washed steeped in water.

Kizakura Honjozo Tokuri Ikkon (SMV+4) (180ml) 20

Rich, mellow & semi-dry with real gold flakes

Recommended cold with kingfish & prawn sushi roll

Kizakura Nigori (SMV-3.5) (150ml) 15

Unfiltered cloudy sake with sweet & sour taste (300ml) 28

Recommended cold with spicy tuna and Henry,

the Dragon sushi rolls and teriyaki fish in paper bag

(Seafood Deluxe)

S A K E T A S T I N G

Eikun Kotosennen Junmai Ginjo, (30ml each) 18

Rihaku Junmai Blue Purity & Kizakura Nigori

J A P A N E S E B E V E R A G E

Choya Plum (Umeshu) (60ml) 9.5

Sweet plum liqueur, recommended on the rocks

J A P A N E S E S A K E S

Kizakura Yamahai Jikomi (SMV-1) (150ml) 14

Semi-dry, smooth & rich bodied (300ml) 27

From the famous 1925 Kyoto brewery,

named after a rare yellow cherry blossom.

Recommended warm or cold with tori karaage

and teppanyaki chicken.

Rihaku Junmai Blue Purity (SMV +5) (150ml) 18

Notes of Matsu pine resin, chestnut & cacao (300ml) 34

Most famous brand in the world from the birth

place of sake (Shimane)

Recommended slightly warm or cold with tempura,

veg roll and wagyu steak.

Eikun Kotosennen Junmai Ginjo (SMV+3) (150ml) 21

Clean & fruity; notes of citrus, pineapple & yoghurt (300ml) 41

Recommended cold with teppanyaki seafood.

Asabiraki Daiginji Nanburyu Tezukuri (SMV+4) (300ml) 44

Mild handcrafted sake with Nashi pear fragrance

and crisp finish.

Recommended cold with sashimi and nigiri.


M I S O N O P R E M I U M C O C K T A I L S

Espresso Martini 20

Grey Goose vodka, Patrón XO Café, Brown Crème

De Cacao, espresso shot

Latte Martini 20

Grey Goose vodka, Patrón XO Café, Brown Crème

De Cacao, espresso shot with a dash of cream

Chocolate Martini (with or without chilli) 20

Our secret recipe indulging in Grey Goose vodka

and homemade chocolate

Mai Tai 20

Bacardi, Appleton 8yr rum, Amaretto, Cointreau,

pineapple & orange juice, fresh lime with a dash

of grenadine

Lychee Martini 20

Grey Goose vodka, Paraiso lychee liqueur,

pineapple and cranberry juice

Cosmopolitan 20

Grey Goose vodka, Cointreau, cranberry

juice and fresh lime

S H O O T E R S

Misono Bomb 12

Drop sake and Jagermeister through

chopsticks into a pool of Redbull

Kamikaze Shot 12

Vodka, Cointreau, lime juice with

a dash of cranberry juice

M I S O N O S I G N A T U R E C O C K T A I L S

Samurai Kiss 18

Succulent strawberry flavour riddled with

tropical fruit and a coconut twist makes this the

perfect summer cocktail. Sake, strawberry liqueur,

Malibu, passionfruit, muddled lime, strawberries,

on ice topped with apple and cranberry juice

Geisha Mojito 18

Bacardi, muddled lychee and lime, fresh mint,

splash of cranberry juice on crushed ice

Lychee Passion 18

Sake, Cointreau, Lychee Liqueur, lime, lychee,

and passionfruit on ice topped with ginger ale

Kracking Kraken 18

Jamaican Rum, The Kraken, Malibu, passionfruit,

lime, pineapple and orange juice

Chris, the Ninja 18

Plum wine, Frangelico, Peach Schnapps,

lemon juice, mint

Skinny Basil 18

Bombay Sapphire Gin, basil, egg white and

fresh grapefruit

Get up & Go 18

Galliano, Malibu, muddled lime, lychee,

passionfruit, on ice topped with Redbull

M O C K T A I L S

Jas-Mint-Fusion 10

Jasmine tea, muddled lychee & lime, fresh mint,

dash of cranberry juice, over crushed ice

Presh 10

Muddled lemon & lime, fresh mint, apple

juice and lemon, over crushed ice

Banana Berry Blast 10

Banana, strawberries, vanilla ice cream,

milk, crushed with ice

Mango Tengoku 10

Mango, lemon and apple juice, crushed with ice

Pink Crush 10

Lemonade, vanilla ice cream, dash of raspberry

syrup, crushed with ice

Tropical Storm 10

Strawberries, mango, banana, passionfruit, orange,

apple & pineapple juice, crushed with ice

Spider 10

Coke, lemonade, pink lemonade or

solo with vanilla ice cream

Milkshake 10

chocolate, strawberry, vanilla, banana or caramel

C L A S S I C C O C K T A I L S

Japanese Slipper 18

Cointreau, Midori, lemon and maraschino cherry

Daiquiri 18

Lemon, mango, strawberry or banana flavour

Sex on the Beach 18

Vodka, Peach Schnapps, cranberry, pineapple

and orange juice

Midori Splice 18

Midori, Malibu, pineapple juice and cream

(built or blended)

Long Island Iced Tea 18

Powerful mix of Gin, Vodka, Tequila, Bacardi

and Cointreau with Cola

Caprioska 18

Traditional, lychee, hazelnut, strawberry or coconut

Mojito 18

Bacardi rum, lime, mint leaves, topped with soda

Peanut Butter Toblerone 18

Frangelico, Kahlua, Baileys, honey, cream,

chocolate syrup and peanut butter

S P I R I T S

RUM

Bundaberg, Bacardi, Coruba 9 Appleton Estate 8yr Jamaican 12Kraken Spiced 10Sailor Jerry Spiced 9

BOURBON

Jim Beam White 9Woodford Reserve 12.5Maker’s Mark 10Jack Daniels 10

GIN

Beefeater 9Hendricks 12Bombay Sapphire 10Gordon’s 9

VODKA

Wyborowa 9Grey Goose 12.5Belvedere 11Absolut 9

TEQUILA

Olmeca Resposado 9Patrón Silver 13Patrón XO Café 11

JAPANESE WHISKY

Nikka Black 12.5Hibiki 19.5Yamazaki 17.5Yamazaki 12 y.o 28.5

WHISKY/WHISKEY

Ballentine’s 9 Glenfiddich 12yrs 13Chivas Regal, Johnnie Walker Black 10Jameson, Canadian Club 9.5

Johnnie Walker Red 9.5

B E E R S

Asahi Super Dry Draught (Tap) (400ml) 13

Asahi Black 9.5

Asahi 9

Asahi Soukai 8.5

Sapporo 9

Kirin Megumi 9.5

Stella Artois 9

Heineken 9

Corona 9

Peroni Nastro Azzurro 9

Cooper’s Pale Ale, Little Creature’s Pale Ale 9

Crown Lager 9

C I D E R S

Bulmer’s Apple or Pear Cider 9.5

W H I T E W I N E S

(G) (B)

CHARDONNAY

Domaine Chandon, VIC 12 50

Phi Chardonnay, VIC 69

Fraser Gallop ‘Parterre’, WA 59

Singlefile “Family Reserve”, WA 82

Vasse Felix, WA 78

Eileen Hardy, SA 150

Billaud-Simon Petit Chablis ‘Sur le Clos’, France 99

RIESLING

Palliser Estate, NZ 52

Heggies, SA 12 53

Mesh, SA 68

PINOT GRIS/GRIGIO

T’Gallant ‘Juliet’, VIC 12 49

Brokenwood, VIC 14.5 62

La Boheme Act Three, VIC 46

Starve Dog Lane, SA 49

Joseph D’Elena, SA 67

WHITE BLENDS AND VARIETALS

De Bortoli Willowglen Semillon Chardonnay, NSW 11 43

Cape Mentelle Sauvignon Blanc Semillon, WA 56

De Bortoli Willowglen Moscato, NSW 11 43

Brokenwood Semillon, NSW 62

Please feel free to ask your dining server for information regarding

wine vintages

C H A M P A G N E S

(G) (B)

Laurent-Perrier La Cuvée, France 21 120

Laurent-Perrier La Cuvée, France 375ml 65

Laurent-Perrier Brut Millesime, France 160

Laurent-Perrier Cuvee Brut Rose, France 240

Moët et Chandon NV, France 120

Moët Ice, France 135

Dom Pérignon, France 320

Veuve Clicquot Yellow Label, Ponsardin, France 130

Veuve Clicquot La Grande Dame, France 300

Billecart Blanc de Blancs, France 255

S P A R K L I N G W I N E S

(G) (B)

De Bortoli Willowglen Brut, NSW 11 43

Jansz Rose, TAS 13 63

Chandon Brut, VIC 14 60

Rococo NV Premium cuvee, VIC 48

Divici NV Prosecco DOC, Italy 46

Arras NV Brut, TAS 70

W H I T E W I N E S

(G) (B)

SAUVIGNON BLANC

Twin Island, NZ 12 49

Catalina Sounds, NZ 15 58

Seresin Estate, NZ 49

Shaw & Smith, SA 61

Domaine Thomas Sancerre ‘La Pierrier’, France 95

R E D W I N E S

(G) (B)

Meerea Park “Hell Hole”, NSW 78

Clarendon Hills “Domaine Clarendon”, SA 90

MollyDooker ‘Blue Eyed Boy’, SA 98

MollyDooker ‘Carnival of Love’, SA 149

Eileen Hardy, SA 190

Penfolds St Henri, SA 175

Penfolds Grange, SA 950

RED BLENDS AND VARIETALS

Running with the Bulls Tempranillo, SA 50

Vasse Felix Filius Cabernet Sauvignon Merlot, WA 15 58

Smith & Hooper Cabernet Sauvignon Merlot, SA 50

De Bortoli Willowglen Shiraz Cabernet, NSW 11 43

Joseph Moda Cabernet Merlot, SA 198

Penfolds Bin 389 Cabernet Shiraz, SA 120

Wolf Blass Black Label Cabernet Sauvignon Shiraz, SA 255

Fattoria Ormanni Chianti Classico DOCG, Italy 72

Domaine de la Mordoree Cotes du Rhone, France 79

D E S S E R T W I N E S

120ml 375ml

De Bortoli Noble One Botrytis, NSW 16 49

Vasse Felix Cane Cut Semillon, WA 53

Xanadu ‘Cane Cut’ Viognier, WA 55

(G) (B)

ROSÉ

Wirra Wirra ‘Mrs Wigley’ Grenache Rosé, SA 12 49

La Boheme Act Two Pinot Noir Rosé, VIC 10 46

R E D W I N E S

(G) (B)

PINOT NOIR

Ninth Island, TAS 12 48

Dalrymple, TAS 73

Paringa Estate ‘PE’, VIC 59

Rabbit Ranch, NZ 54

Stoneleigh, NZ 59

Pressing Matters, TAS 85

MERLOT

Primo Estate Merlesco, SA 12 49

Smith & Hooper, SA 12 50

CABERNET SAUVIGNON

Jim Barry ‘Cover Drive’, SA 13.5 57

Ringbolt, WA 62

Jacobs Creek St Hugo, SA 76

Maxwell “Lime Cave”, SA 69

Penfolds Bin 407, SA 120

John Riddoch, SA 190

Clarendon Hills “Hickinbotham”, SA 175

SHIRAZ

Teusner ‘Bilmore’, SA 13 50

Maxwell Silver Hammer, SA 46

Gemtree Uncut, SA 15 58

Wirra Wirra ‘Woodhenge’, SA 73

Wolf Blass Grey Label, SA 76

Penfolds Bin 28 Kalimna, SA 76

Tellurian Tranter, VIC 85

T E A S & C O F F E E S

Japanese Green Tea, Oolong, Jasmine, 6

Genmai, English Breakfast Tea

Flat White, Cappuccino, Café Latte, 5.5

Espresso, Long Black

Mocha, Hot Chocolate, Decaffeinated Coffee 6

Iced Chocolate, Iced Coffee, Iced Green Tea 8.5

Liqueur Coffees 15

L I Q U E U R S

Please ask your dining server (from) 9

for our selection

C O G N A C S , B R A N D Y & P O R T

Martell VS 10

St. Remy Brandy 9

Penfolds Grandfather Port 16

Martell XO 30

Hennessy VSOP 12

S O F T D R I N K S & M I N E R A L W A T E R

Oolong, Green, Peach or Lemon Iced Tea 7

Soft Drink (can) 6

Bundaberg Ginger Beer 6

Redbull 7

Pepsi, Pepsi Max, Solo, 7-up (post-mix) 5

Fruit Juices 6 Orange, Pineapple, Apple or Cranberry

Evian Water (750ml) 10

Badoit Sparkling Water (750ml) 10

Vestal Still (750ml) 9

Vestal Sparkling (750ml) 9


Marriott Surfers Paradise Resort & Spa. Level 3, 158 Ferny Avenue

Surfers Paradise, Gold Coast, Queensland 4217 Australia Tel: (07) 5592 9770

Documents

XIRWMZIQIRY of traditional meals, ranging from chicken and ...… · One banquet per person to be ordered. Non teppanyaki banquet meals are served in the Sake bar. Kid’s menus are