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Dinner Menu

The menu at Billy Ho is a unique and sophisticated take on the comfortable cuisine of Hong Kong, Japan and South Korea.

Vegetarian, Vegan, Gluten Free, Shellfish Free and Dairy Free menus are also available

Sashimi, Sushi & Tataki

Daily Sashimi selection all served with homemade shoyu, pickled ginger and wasabi (Tuna, Snapper, Salmon)

Curry chicken roll with green shallot, tamago yaki, curry mustard dressing and orange tobiko

Confit tuna roll with kewpie mayo rolled in home made shichimi togarashi and sesame seeds

Yukke toro fatty tuna tartare with wasabi and avocado mousse, shichimi togarashi, rayu, hand shaved katsubushi and tobiko

Oshi sushi tuna with wasabi mayonnaise, aonori, togarashi and black tobiko

Tuna tataki with green chilli, kosho, pickled jalapeno, wasabi mayonnaise and yuzu dressing

Spicy octopus and tuna sushi roll with shiso leaf, aonori and togarashi

Teriyaki salmon roll with chicken, avocado. crunchy tempura, chilli mayonnaise and tobiko

Soft shell crab tempura roll with prawn and yuzu lava

Wagyu beef tataki with sesame shoyu, wasabi furikake, shiso and rayu oil

Small Plates

Pork and cabbage gyoza with miso, green shallots, black vinegar and shoyu dressing

Crispy chicken skin, yuzu, truffle oil potato puree and salted chilli flakes

Robata grilled chicken breast with green chilli and miso with a chimichurri dipping sauce

Smoked eggplant with furikake spice mix and sesame soy dressing

Prawn lava brioche bun with watercress, cabbage, chilli butter and salt cured egg

Robata grilled ikan selar with spiced shichimi, shredded nori and yuzu ponzu

Duck and red cabbage baozi with foie gras, shiitake mushroom served with smoked bacon x.o sauce

Salt and pepper squid dusted in shichimi togarashi with soy and mirin

Prawn and scallop siew mai with sweet shoyu and chilli dressing

Confit pork belly katsu bao with kim chi and ssam jang sauce

Nanjing shredded lamb bao’s with shiso leaf, mandarin cucumber, kimchi, sesame and shoyu dressing

Wagyu beef tartar with miso eggplant, tabasco and smoked mackerel mayonnaise, potato nori chips

Tempura oyster with shiso leaf, sour plums served with yuzu ponzu dressing

Lobster prawn tempura with green shallots, lime and numbing dried chilli

Crispy duck leg with tamarillo and hoisin dipping sauce served with mandarin cucumber

Salads

Goma-ae style green beans

Confit tuna and potato salad with grated salted duck egg, tabasco, cucumber, wakame and shredded nori

Japanese green salad with raw fish, avocado and lemon vinaigrette

Avocado and prawn with kewpie mayo and sriracha sauce

Snapper sashimi with citrus ponzu and preserved kalamansi

White chicken with pickled cucumbers, smoked bacon and black vinegar xo sauce and peanuts

Salmon carpaccio with a ginger and citrus ponzu, purple radish and green herb dressing

Large Plates

Stir fried prawns with home made udon noodles, kale, dried shrimp, pickled turnip and x.o sauce

Salt and pepper grouper with silken tofu, salted duck egg, curry leaves, fried garlic and lemon

Stir fry mapo with minced beef doubanjiang, udon noodles, Szechuan peppercorns, black beans and shaoxing

Crispy chicken with burnt leeks and sacha soy dressing

Kaigun style curry of pork belly with carrot, potato, cheddar cheese, slow cooked egg served with Japanese rice

Braised Wagyu with potato, slow cooked egg, shiitake, togarashi and aonori served with Japanese rice

Wagyu beef katsu with shredded cabbage, house made tonkatsu sauce, DIY sesame dressing

Steamed snapper with zucchini scales, udon noodles, Asian mushroom and tempura zucchini ower

Roasted lamb shoulder with chilli, cumin, fennel, Szechuan pepper served with spiced red braised cabbage

Rice & Side Dishes

Steamed rice

Stir fry broccoli with garlic

Stir fry water spinach, bean sprouts with shoyu and togarashi

Stir fried of 3 types of wild rice, black rice, red rice, organic rice, barley, shiitake mushroom, garlic and truffe

Stir fried Japanese rice with chicken, sweet corn, shiitake mushroom, green peas, carrot and sesame seeds