Kin Pan-Asian Kitchen & Bar Menu
Kin Pan-Asian Kitchen & Bar menu gallery
Choose your favorite dish
SMALL PLATES
Smoked sea salt and sesame
Garlic butter, chilli, ginger and togarashi. Delicious!
Tofu, wakame, and spring onion.
Fresh oak lettuce, red radish, sliced apple, sesame seeds and our Chef's signature dressing.
BAO BUNS
Caramelised miso glaze, oak lettuce, cucumber, Red radish.
Pulled roasted duck, Hoisin sauce, cucumber and sprint onion.
Tempura Moreton Bay bugs, truffled mayo, oak lettuce and lemon.
MORE DELICIOUSNESS..
House made furikake, truffled aioli.
Pan fried Wagyu beef served with our Chef's delicious teriyaki sauce, Wok tossed seasonal vegetables and puffed vermicelli.
Pan fried Chicken thighs served with our Chef's delicious teriyaki sauce, Wok tossed seasonal vegetables and puffed vermicelli.
Brushed with tare sauce, served with wok tossed seasonal vegetables.
Grilled eggplant, moreish miso glazed, sesame seeds, and green onions.
Pulled roasted succulent duck, plum hoisin, oak lettuce, chilli, with Szechuan pancakes.
GYOZA
Avocado puree, enoki mushrooms, ponzu and sesame seeds.
Topped with caramel miso and shallots.
Topped with tobiko, spring onion and balsamic teriyaki.
Topped with furikake, katsuobushi (shredded tuna) and spicy ponzu dressing.
RAW BAR
with lemon
Ponzu jelly, Yarra Valley Salmon Caviar, chive and lime.
Fresh wasabi, pickled ginger and lemon.
Fresh wasabi, pickled ginger and lemon.
Fresh wasabi, pickled ginger and lemon.
Chef's selection of fresh fish, Tuna, Salmon, King fish, Hokkaido Scallops, Caviar, pickled ginger, wasabi and lemon all served on a smoking giant clam shell chilled with liquid nitrogen.
Thinly sliced king fish, pickled plum sauce, red radish, saki mirin dressing.
Robata seared tuna loin, shallots, bell pepper, sauce ceviche.
Flamed Salmon, karai toro, avocado, tobiko, Chef's special sesame sauce and toasted sesame.
A flavour explosion of Crab, Salmon, Shrimp, and wasabi, sprinkled with black and white sesame seeds. Watch out!
TEMPURA
Chef's selection of seasonal vegetables, ponzu dipping sauce, wasabi and lemon.
Lightly fried Morton Bay bugs with ponzu dipping sauce, wasabi and lemon.
Lightly fried king prawns with ponzu dipping sauce, wasabi and lemon.
ROBATA
Zucchini, yakiniku sauce and ichimi.
King Brown Mushroom, yakiniku sauce and ichimi.
Free range chicken thighs, green onions, and teriyaki dipping sauce.
Tender wagyu beef brushed with our Chef's own Filipino BBQ marinade, jalapeno salsa and crispy shallot.
Tender succulent pork brushed with our Chef's own Filipino BBQ marinade.
Fresh Salmon char-grilled with tare dipping sauce and chopped chives.
Bursting with flavour, our salmon belly is lightly brushed with tare sauce, cooked over coals and served with ichimi and lemon on the side.
Mouth watering lamb, marinated for 48hrs in our Chef's own BBQ marinade.
Char-grilled, fish of the day, collar with miso, ponzu, pickled ginger and fresh wasabi.
Char-grilled fresh Octopus, cauliflower puree, crispy quinoa and chimichurri sauce.
KIN SIGNATURE
Marinated for 72 hours in caramelised miso served with pickled vegetables, miso jelly, crispy quinoa and lemon.
Crispy whole Baby Barramundi, fillet served off the bone, accompanied with a delicious tangy tamarind sauce on the side.
A Japanese favourite, Stir fried Japanese noodles, seasonal vegetables, bonito flakes and the much loved sweet and savoury Yakisoba sauce.
SWEETS
Silky smooth and delicious Yuzu panna cotta, frozen sapphire grapes, lychees, and an elderflower glaze.
A golden fried crispy vanilla ice cream ball dusted with powdered sugar and served with whipped cream, berry sauce, garnished with maraschino cherry and mint. Each bite will leave you craving for more.
Kin Pan-Asian Kitchen & Bar’s menu reads like a well-curated tour through modern Japanese and Pan-Asian flavours, offering a broad yet focused selection that balances light bites, grilled specialties, and indulgent signatures. The experience begins with Pan Fried Edamame, Spicy Edamame, and Miso Soup, alongside fresh options like KINfolk Salad and Premium Japanese Steamed Rice, setting a simple but authentic tone. From the BAO BUNS, highlights such as Crispy Pork Belly, Lucky Duck, and Bug Bun stand out for their playful yet rich fillings. The “More Deliciousness” section elevates the meal with crowd-pleasers like Our Famous Krispy KIN Karaage Chicken, Black Angus Teriyaki, Tender Chicken Teriyaki, Char-Grilled Salmon, and Nasu Dengaku, each reflecting a strong balance of comfort and flavour depth. The GYOZA selection-Vegetable, Wagyu, Pork, and Prawn-adds a familiar but satisfying dim sum-style touch. From the RAW BAR, items such as Pacific Oysters - Natural, Pacific Oysters - Ponzu, Salmon Sashimi, Tuna Sashimi, and Kingfish Sashimi bring a fresh, clean contrast. The TEMPURA options, including Vegetable, Moreton Bay Bugs, and Gulf King Prawns, continue the crisp, light textures, while the ROBATA grill delivers smoky depth with Zucchini, Mushrooms, Tender Chicken, Angus Black Onyx, and Succulent Pork skewers. Signature dishes like Black Cod Miso, Barramundi, and Prawns Yakisoba showcase the kitchen’s more refined, standout creations. Finally, the meal closes on a sweet note with Panna Cotta and Ice Cream Tempura, offering a simple but satisfying finish to a menu that feels both diverse and thoughtfully composed.