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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

  • Peking duck roll with cucumber, shiso, rolled in toasted sesame seeds with mayonnaise
  • 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
  • Spicy octopus and tuna sushi roll with shiso leaf, aonori and togarashi
  • Oshie sushi tuna with wasabi mayo, aonori, togarashi and red tobiko
  • Tuna tataki with green chilli koshu, pickled jalapeno, wasabi mayo and yuzu dressing
  • Soft shell crab tempura roll with prawn and yuzu lava
  • Daily Sashimi selection served with homemade shoyu, pickled ginger and wasabi
  • 4+ Wagyu torched beef with eggplant miso, yuzu cured egg yolk sauce and sea urchin butter
  • 4+ Marble Wagyu beef tataki with sesame shoyu, wasabi furikake, shisho and rayu oil

Small Plates

  • Pork and cabbage gyoza with miso, green shallots, black vinegar and shoyu dressing
  • Duck red cabbage baozi with foie gras, shiitake mushroom served with smoked bacon x.o sauce
  • Crispy chicken skin, yuzu, truflfe oil potato puree and salted chilli flakes
  • Salt and pepper squid dusted in shichimi togarashi with soy and mirin
  • Prawn lava brioche bun with watercress, cabbage, chilli butter and salt cured egg
  • Robata chicken breast with green chilli and miso with a chimichurri dipping sauce
  • Robata grilled ikan selar with spiced shichimi, shredded nori and yuzu ponzu
  • Smoked eggplant with furikake spice mix and sesame soy dressing
  • 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
  • Black angus 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
  • Crispy duck leg with tamarillo and hoisin dipping sauce served with mandarin cucumber
  • Lobster prawn tempura with sesame seeds, green shallots and numbing dried chilli


  • Japanese green beans with goma-ae dressing
  • Avocado and prawn with kewpie mayo and sriracha sauce
  • 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
  • Snapper sashimi with citrus ponzu and preserved kalamansi
  • Salmon carpaccio with a ginger and citrus ponzu, purple radish and green herb dressing
  • White chicken with pickled cucumbers, smoked bacon and black vinegar xo sauce and peanuts

Large Plates

  • Stir fried prawns with home made udon noodles, kale, dried shrimp, pickled turnip and x.o sauce
  • Stir fry mapo with minced beef doubanjiang, udon noodles, Szechuan peppercorns, black beans and shaoxing
  • Salt and pepper grouper with silken tofu, salted duck egg, curry leaves, fried garlic and lemon
  • Crispy chicken with burnt leeks and sacha soy dressing
  • Steamed snapper with zucchini scales, udon noodles, Asian mushroom and tempura zucchini flower
  • Twice cooked pork belly with daikon and deer tongue lettuce, mustard greens, snow pea shoots and soy dashi stock
  • Braised Wagyu with potato, slow cooked egg, shiitake, togarashi and aonori served with Japanese rice
  • 4+ Marble Wagyu beef katsu with shredded cabbage, house made tonkatsu sauce, DIY sesame dressing
  • Roasted lamb shoulder crusted 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 Japanese rice with chicken, sweet corn, shiitake mushroom, green peas, carrot and sesame seeds
  • Stir fry of 3 types of wild rice, black rice, red rice, organic rice, barley, shiitake mushroom, garlic truffle