Waku Ghin - Oscietra Caviar and condiments

The Bar at Waku Ghin

Chef Tetsuya Wakuda has introduced a slew of exciting creations at The Bar at Waku Ghin. The chef has created luxurious dishes such as sea urchin and salmon roe set on rice, Tasmanian Cape Grim beef tartare, as well as the simple but delicious toasted parma ham and black truffle sandwich (his version of the bikini). There’s also a selection of  fresh seasonal vegetables such as wild asparagus, tomatoes and sweet chillies  from artisanal farms in the chef’s hometown in Shizuoka, Japan.These veggies are served with an aromatic warm dipping sauce made with anchovies, garlic, butter and olive oil. According to the venerable chef, these beautifully crafted yet simple morsels were inspired by beautiful small-batch produce and his own enjoyment of “simple food over a good cocktail”. The menu also includes a selection of oysters, caviar, pasta and cheeses.




Diners who lack the time to indulge in Iggy’s tasting menu-only experience in the main dining area can now opt for a la carte options from the restaurant’s gastrobar menu. Served at the bar counter, the compact menu spans small plates and a selection of mains prepared with the same finesse you would expect from this Michelin-star kitchen. Call for the oyster ceviche lifted with coriander oil and finger lime; house-cured Toriyama wagyu carpaccio; and capellini with sakura ebi, lobster oil and sorrel. Iggy’s stellar collection of burgundies can be enjoyed here by the glass, with blind tasting flights to surprise even the most jaded palates.