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 75PP (PRE-ORDER via Email Only)
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
Pink peppercorn
Mazegohan
Mixed mushrooms, truffle oil, shiso Served with miso soup
Omakase Dessert
Chef’s choice dessert
Duo Taste Challenge 55pp
From 1 October before 6:30pm, Available Monday–Thursday Only, Minimum 2 guests. Designed to be shared in pairs, with two plates served for each course. Orders are available in multiples of two guests only: 2, 4, 6 or 8 guests. For solo participants or odd-numbered groups, the next full two-person serve must be ordered. For example: 1 guest orders for 2; 3 guests order for 4; 5 guests order for 6.
Snapper Carpaccio (M)
Japanese Snapper vs Australian Snapper Four pieces, served with fried capers, yuzu kosho, pepper, dill, radish, chives & jalapeño.
Crunchy Prawn (M)
A Two-Prawn Taste Challenge Two pieces of each, served with rose e-shallots, miso cauliflower purée, beetroot & kale.
Teriyaki Steak
Angus MB2+ vs Wagyu MB4+ 80g of each, served with mentaiko zucchini, steamed rice & miso soup.
Dessert based on your correct answer