Cocotte Dining - Menú completo

Umeshu is a traditional liqueur that has been made by Japanese families since ancient times by macerating ume (Japanese plums) in distilled sugarcane spirit. Founded in 1914, Choya is the most well-known umeshu producer in Japan. Profile: syrupy, slightly

Choya blend Japanese plum with unrefined sugar called KOKUTO or KUROZATOU, rum and black vinegar to make its taste rich, sweet even a bit smoky. You could enjoy drinking this on the rock as a desert or even top it on vanilla ice cream for the extra sweet

Choya blend 100% Japanese premium plum Kyoto Uji's premium green tea leaves together to make this beautiful green tea flavour Umeshu. With its refreshing fragrance, light soft touch on your palate smooth long semi dry finish, you would enjoy this unique u

Hakutsuru Sake, lime juice, on the rocks

Muddled raspberries and lime, Absolute vodka

Absolute vodka, Cointreau, lime juice

Bright and clear with a pale gold colour. Medium Dry, Fresh Fuji apple nose with a clean crisp and refreshingly subtle sweetness

A fruity and fresh nose containing notes of toasted nuts. A delicious rice Umami adds to the drinkability of this sake. Clean and refreshing, this sake is perfect for drinking everyday

Yamadanishiki Polished to 60%, this sake has a creamy texture and great balancing acidity. From the Kanto region of Ibaragi, it has hints of roasted root vegetables, eggplant, mushrooms, and toast that linger on the palate for a medium to long finish

Tanrei Junmai is the latest Junmai-shu of Hakutsuru. Using the finest rice and pure natural spring water from Mount Rokko, it is fermented with Hakutsuru 's unique technique, Keikai-tsukuri . It is characterized by its smooth and semi-dry taste

Made by a brief aging period and pasteurization right before bottling . Fresh and light Namachozou is characterized by refreshingly cool aroma and mild taste

Rice milled to an astounding 39% of it's original size.The nose is fruity with koji rice, apple, honeydew, and strawberry aromas. A very plush sake that is loaded with fruit basket flavors and has a very wine-like acidity presence with a long finish. Chew

Rice milled to an astounding 50% of it's original size. On the palate, the apple flavour continues to inject acidity, but it is tempered with strawberries and cream, and sweet peaches. Smooth and delicious. Barely-there dryness in the finish

SWSC(San Francisco World Spirits Competition) 2016 Best Other Whisky Double Gold

ISC (International spitits challenge 2007) Silver medal

Espresso, hazelnut liqueur, House made vanilla ice cream

3 year aged (Quince sweet wine)

AZUKI red bean slice Mango Mousse, Coconut foam, Spiced Rum syrup

House made vanilla ice cream (takes minimum 25min)

Japanese Tofu Dumpling Baby vegetables, Snow peas, Kohlrabi Shojin Dashi – Japanese vegetarian broth, SU-MISO -Mustard Miso with Rice vinegar

Fennel Puree, Pancetta, Burnt Tosazu butter

Tasmanian Salmon – Normal Sashimi, Ceviche, Tataki

Muddled lime, mint and ground green tea Bacardi rum, soda water

Organic Natural Leaven Sourdough Bread, Miso butter

Heirloom cherry tomatoes, Orange Sake sherry sauce

Portuguese crumbed salted snapper potato balls – Yuzu mayo

Crispy KARAAGE style, Nashi pear salad, Coriander Yuzu Kosho sauce

Seared Scampi from WA, sauteed Foie Gras, Yuzu jam, Yuzu Miso Burre Blanc. Wine Pairing: Montsablé Chardonnay IGP Vin de Pays d'Oc, France

Non-Alcoholic Mojito or Raspberry Caipiroska

Enjoy sweet Lychee and elegant aroma of Rose!! Tanqueray gin, Kai lychee liqueur, Lemon Juice, Rose water

Our original cocktail Sakura Martini is taste of Japan!! Sake, Zubrowka, Strawberry puree, lime juice, Sakura syrup

How about after your meal instead of dessert? Kahlua, Absolute vodka, fresh brewed espresso

Kurokirishima shochu, Yuzu Juice, on the rocks

Japanese plum wine, Tanqueray gin, dry vermouth

Japanese style grilled Eggplant with Miso, Shaved Parmesan

Matcha salt, Shojin vegetarian dipping sauce

with Yuzu Mayo

Sashimi Tasmanian Salmon, Daikon salad, Wasabi and our Original Soy sauce

Yamadanishiki Polished to 60%, this sake has a creamy texture and great balancing acidity. From the Kanto region of Ibaragi, it has hints of roasted root vegetables, eggplant, mushrooms, and toast that linger on the palate for a medium to long finish

Rice milled to an astounding 50% of it's original size. On the palate, the apple flavour continues to inject acidity, but it is tempered with strawberries and cream, and sweet peaches. Smooth and delicious. Barely-there dryness in the finish

This Sake has a subtle nose, lightly floral, clean and light taste, with tantalizing hints of fruit and steamed rice. Very smooth with a lengthy finish

Ichiban Shibori , which literally translates as First pressing . This distinctive beer is fermented using only the very first wort, which contains less bitter-tasting tannins. Its very mild, pure and smooth taste

Orion is a beautifully presented lager that displays a lightness and crispness that caresses the pallet. It is less fruity in style with an emphasis on smoothness

Bottle conditioned that have secondary fermentation in the bottle. like a process of Champagne. It makes natural carbonation that is gentle and creamy. Honey aromas, with a very light cardboard note. Hazy amber color, thin head, and good lace. Caramel, ho

Carefully selected high quality malt, hops, water and evenly balanced taste. Easy to drink. Please choose Clear or Dark

Rice milled to an astounding 23% of it's original size. With a nose of grapes, flowers, strawberries and mineral water the flavor is as luscious as the aroma. Dassai is a clean and plump Daiginjo with chapters of flavors wrapped in a deep and layered stru

Take a sip, and following the initial full-bodied sweetness enjoy the bold spicy flavor afterward, then spreads through your mouth. Guaranteed before now you've never experienced a flavor quite like this

The #1 sellling premium rice shochu in Japan Hakutake Shiro Kome Shochu is clean and easy with an elegant aroma and a soft mouthfeel. Takahashi Shuzo makes it with water from the Hitoyoshi basin, which is high in minerals, and flavorful rice. Makes a perf

This Imo- Shochu has an aromatic, smooth, savory flavor with a hint of sweetness with a clean and dry finish

Rich, nutty, roasted shochu. The aroma is completely roasted grain while the toastiness turns sweet on the tongue. A sharp grassy finish brings you to the heart of the soba grain. Water mellows these flavors considerably and opens up a buttered caramel po

Umeshu is a traditional liqueur that has been made by Japanese families since ancient times by macerating ume (Japanese plums) in distilled sugarcane spirit. Founded in 1914, Choya is the most well-known umeshu producer in Japan. Profile: syrupy, slightly

steamed Young Soy Beans

Pan-roasted fillet, Sweet Corn and Edamame rocks, Lemongrass Cauliflower Puree, Seaweed Lime butter sauce. Wine Pairing: Catalina Sounds Pinot Gris – Marlborough, NZ

Celeriac Jamon Iberico Remoulade, Kipfler potato, Sugar snap peas, Sake steamed Mussel jus

Pan-roasted fillet, Sweet Corn and Edamame rocks, Lemongrass Cauliflower Puree, Seaweed Lime butter sauce

Creamed Potato, sautéed Green, Baby Carrot, Red wine soy jus, Wasabi snow