The re-imagined Chocolate Buddha is grounded in modern Japanese from both a cuisine and a design perspective. Angela Mathioudakis’ long standing collaboration with leading Australian Architect, Peter Maddison (Maddison Architects, Grand Designs Australia) has produced a restaurant that nods strongly to a contemporary Japanese aesthetic.
There is no siloing of the different forms in Japanese cuisine at Chocolate Buddha – the menu is eclectic and embraces vegetarian, vegan, gluten free and kid’s options. Brunch trays are available over the luncheon period.
The high-tech Sushi Train is an innovative central feature delivering Maki, Nigiri, Sashimi and Sushi, while all hot food – Tempuras, Aburi Scallops, Katsu Rolls are Shinkansen delivered to your seat as if by magic.
Izakaya style food comprises Black Cod Moromisoyaki, Tebasaki, Steamed Noodle Dumplings, Spicy Lamb Misoyaki, Agedashi Tofu and Gyoza. Donburi – Teriyaki Chicken Don, Steak Don with rice, Miso soup and lots of goodies.
Ramen & Soba – Ramen Noodle Okonomiyaki, Spicy Pork Ramen, Green Tea Tempura Soba Noodles. Salads – Crab Meat Potato Salad, Tofu & Avocado Salad, Tempura Soft Shell Crab Noodle Salad.
For the sweet tooth – White & Dark Chocolate Spring Rolls, Choya Apple Crumble, Chocolate Peanut Butter Mud Cake, Yuzu Baked Cheese Cake.