BANQUET MENU
Menu items are subject to change based on ingredient availability. Seafood origin: (A) Australian, (I) Imported, (M) Mixed origin.
HENGE BANQUET 68PP
From 15 September, Inspired by Shichi Henge (七変化)—“seven transformations”—HENGE explores Japanese flavour, texture and technique across seven courses. Whole table only · Minimum 2 guests Order by 8pm Mon–Thu · 6pm Fri–Sun
Note For Banquet
Whole table participation only, minimum 2 guests Monday - Thursday ordering by 8pm Friday - Sunday ordering by 6pm
Spicy Garlic & Ginger Edamame (GF, VEG)
w/ garlic, ginger, mild spicy
Sashimi Salad (GFO)
(M) w/ wasabi & citrus dressing
Charcoal Grilled Prawn Skewer (GFO)
(I) sansho miso, teriyaki sauce
Chicken Karaage w/ Tartar Sauce (GF)
w/ tartar sauce, rose e-shallots
Prosciutto & Tai Sushi Roll (GF)
(I) Japanese snapper, prosciutto, cucumber, crab-flavoured fish cake
Angus Sirloin MB2+ (GFO)
w/ daily grilled vegetables, morel & mixed mushrooms, miso cream Served with steamed rice & miso soup
Omakase Dessert
chef’s selection dessert
TRAVELLER - IPPIN EXPERIENCE 108PP
The whole table only, minimum 1 people, 7 day available ordering by 8pm
Wagyu Beef Tataki
w/ seaweed sauce, cucumber, tosaka
Sashimi (3pcs + Japanese sweet prawns) (GF) (M)
catch of the day
Fish Tempura (GFO) (A)
w/ genmaicha dashi sauce, sesame
Mentaiko Scallops Yaki (GFO) (I)
grilled scallops, w/ mentaiko mayo, onion, mushroom
Australian Wagyu Sirloin MB5+ (GFO)
w/ miso butter, onion shallots sauces, pickle
Omakase Nigiri (GF) (M)
catch of the day
Hotate Shinjo Osuimono (GF) (M)
clean soup w/ seafood cake
Omakase Dessert
mystery dessert
Wine Pairing Experience
5-Course Wine & Sake Pairing 110pp 3-Course Wine Pairing 60pp
$50
GEN - VEGETARIAN SET MENU 85PP (PRE-ORDER via Email Only)
New Price From 1 December. To book the Vegetarian Set Menu, please email: reservation@ippin-wv.com.au Pre-order required at least one day in advance. Japanese Vegetarian Set Menu, featuring delicate Japanese flavours, seasonal vegetables and umami-rich ingredients across a thoughtfully curated multi-course experience.
Important Booking Requirement
This menu is available by email booking only and cannot be booked through the online booking system. Adding a note to an online à la carte booking does not confirm this menu.
Spicy Garlic & Ginger Edamame (GF, VEG)
w/ garlic, ginger, mild spicy
Vegan Tuna & Yuzu Kosho
Radish, tosaka seaweed, watermelon
Steamed Cabbage Roll
Kombu dashi sauce, carrot, gobo, lotus root, seaweed, fried spring onion
Sesame Tofu
Winter bamboo, edamame, Japanese taro, ginkgo
Miso Eggplant Spring Roll
Pink peppercorn
Mazegohan
Mixed mushrooms, truffle oil, shiso Served with miso soup
Omakase Dessert
Chef’s choice dessert
CHRISTMAS GRAND TRAVELLER 145PP
Sample Menu: Menu items are subject to change based on ingredient availability. Available daily for bookings before 8PM 1 DEC - 31 DEC
Wagyu Beef Tataki
w/ seaweed sauce, cucumber, tosaka
Sashimi (3pcs + Japanese sweet prawns) (GF) (M)
catch of the day
Glacier 51 Toothfish
marinated in Saikyo miso for 3 days, pickles, egg miso
Mentaiko Scallops Yaki (GFO) (I)
grilled scallops, w/ mentaiko mayo, onion, mushroom
Robata Duck Breast
dry-aged for 3 days, grilled leek, rose-pickled shallot
Premium Nigiri Set
Three Pieces of Chef’s Selection Nigiri Unagi Tamagoyaki · Akazu Sushi Rice
Special Christmas Dessert
Suntory Whisky Pairing
4-Pour Experience · $150 per person A curated journey through Suntory whisky, featuring a special tasting of Hibiki 21 Year Old.
$150
Discovery IPPIN – $39pp
Enjoy our five-course Discovery Set at IPPIN Japanese Dining, available for early dinner on Tuesday–Thursday evenings from 5th November. Minimum 2 guests. Early-access bookings are now open. Seats are limited each night.
Salted Edamame
simple, traditional style
Grilled Asparagus
with mentaiko mayo (I)
Omakase Nigiri (GF) (M)
catch of the day
Choice of Main – One per person
Main Course Options From: 1. Robata Duck Breast 2. Teriyaki Salmon (A) 3. Wagyu Beef Tare Premium Main Upgrades: Guests can upgrade their main course to one of the following options at an additional cost: Glacier 51 Toothfish (110g) (I) – Marinated in Saikyo miso for three days, served with pickles and egg miso. Australian Wagyu Sirloin MB5+ (160g) – Charcoal-grilled, served with miso, onion-shallot sauces and pickles.
Miso Soup