Love seafood? Indulge in an exquisite Autumn Seafood Harvest, featuring premium Japanese-inspired delicacies, with an optional NT lobster upgrade for the ultimate feast.

What We Offer

• Autumn Seafood Menu with Optional Lobster Upgrade for One, Two, or Four People

If you have a hearty appetite, upgrade your lobster to an extra-large new season NT lobster tail

Menu:

• Poke cup: Hawaiian-style sashimi in spicy poke sauce served in a crisp charcoal pastry cup on a pillow of goat cheese with yuzu jam and honeyed lotus root

• Flaming No. Special: Crab salad with avocado wrapped in Hiramasa kingfish and flamed on the teppan with our secret sauce

• Nanbanzuke: Flash-fried salmon served with house-made sweet and sour pickles

• Cauliflower soup: A rich fusion of slow-roasted cauliflower blended with caramelized onion, butter, fresh vegetable stock, and cream

• Spicy Seafood Salad a trio of Pacific line-caught Calamari, green lip mussels, and cocktail prawn in spicy dengaku sauce over mixed greens with fresh tomato, and cucumber, drizzled with house-made soy dressing

• Seafood Selection: 1 large king prawn, Patagonian toothfish with Saikyo yaki miso baste and Hokkaido scallop all cooked to perfection and served with lemon and dipping sauce

• Broiled lobster tail in seaweed butter (see available upgrades) a sweet Belize baby coral lobster, broiled with white wine and garlic seaweed butter served with a sauté of zucchini, capsicum, shimeji, and shitake mushrooms in garlic sesame oil

• Garlic or steamed rice

• Red and white miso soup

• Crepe Suzette: Traditional French dessert teppanyaki style, Sapporo beer crepe with orange caramel sauce and an orangesegment, flambéed with grand marnier, served with vanilla bean ice cream

Explore full menu

Why You Should Grab The Offer

Seafood lovers will be treated to the Autumn Seafood Harvest, an exquisite culinary journey featuring Japanese-inspired delicacies like Hawaiian Poke, Nanbanzuke, and a Spicy Seafood Salad. The experience continues with premium seafood selections, including a large king prawn, Hokkaido scallop, and Patagonia toothfish—often called the "wagyu of the sea." A decadent baby Belize coral lobster tail broiled in seaweed butter follows, culminating in a classic crepe suzette dessert.

The Rocks Teppanyaki by Kobe Jones offers an unparalleled dining experience that masterfully blends traditional Japanese cuisine with the finest Australian produce. Located in the heart of Sydney’s historic Rocks precinct, this heritage-listed venue retains its 1901 charm while delivering a sophisticated and indulgent atmosphere. Guests can enjoy an intimate, personalized dining experience in one of five private teppanyaki rooms, each featuring its own dedicated chef and service staff.