Menus - Savvy Japanese Teppanyaki restaurant, Byron Bay, Australia

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At SAVVY, our focus is on the freshest organic ingredients which we source locally, meaning it's straight from the farm to your plate.

You will find our exciting menus below. Those dishes marked with 'v' are suitable for vegan vegetarians. The vast majority of dishes can also be offered gluten free. You can also download and print the menus.

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TEPPANYAKI SET MENUS
ALL SET MENUS INCLUDE: Miso Soup, Garden Salad, Steamed or Fried Rice, Grilled Vegetables, Vanilla Ice Cream and Fresh Seasonal Fruit
KAWASAKI SET --------------------------------------------------------- TORINIKU (chicken), GYUNIKU (sirloin beef)	$42
OSAKA SET ------------------------------------------------------------- EBI (prawns), SAKE (salmon), TORINIKU (chicken), GYUHIRENIKU (eye fillet beef)	$55
SAPPORO SET ---------------------------------------------------------- EBI (prawns), HOTATEGAI (scallops), TORINIKU (chicken), GYUHIRENIKU (eye fillet beef)	$58
TOKYO SET -------------------------------------------------------------- HOTATEGAI (scallops), KOBUTOEBI (bug), SAKE (salmon), GYUHIRENIKU (eye fillet beef)	$65
SUMO SET --------------------------------------------------------------- TEMPURA VEG AND SEAFOOD or SASHIMI (raw fish), YAKI SAKANA (fish of the day), EBI (prawns), KOBUTOEBI (bug), GYUHIRENIKU (eye fillet beef), GREEN TEA ICE-CREAM	$78
(Add King Prawns and Scallops to any set menu for $12)

TEPPAN MAINS
TORINIKU --------------------------------------------------------------- Organic chicken fillet served with fresh sautéed vegetables in a sweet soy sauce.	$28
YAKI SAKANA ----------------------------------------------------------- Locally caught fish of the day grilled in butter, garlic and fresh lemon juice w/fresh teppan vegetables.	$POA
GYUNIKU ---------------------------------------------------------------- Grain fed organic Sirloin grilled in a red wine and garlic sauce served w/ fresh vegetables and Chef’s three dipping sauce selection.	$32
SAKE --------------------------------------------------------------------- Tasmanian Salmon fillets grilled in a white wine, butter and soy sauce served w/ fresh sautéed vegetables.	$34
GYUHIRENIKU ---------------------------------------------------------- Grain fed organic Eye Fillet grilled in red wine and garlic sauce served w/ seasonal vegetables and Chef’s three dipping sauce selection.	$36
(All Teppanyaki Meals can be made Gluten Free)

SIDES

Miso soup (v) Steamed rice (v) Vegetable Fried Rice (v) Garden Salad (v)	$4 $4 $5.50 $7
EDAMAME (v) ------------------------------------------------------------ Green soy beans boiled and tossed in sea salt OR chilli and garlic salt	$6.50
SPICY TOFU FRIES (v) ------------------------------------------------- Firm tofu coated in Asian seven spice mix lightly fried to crisp	$7.50
CREAMY JAPANESE PUMPKIN MITSUBA MASH (v) ----------------- creamy mash with Japanese flat leaf parsley	$7.50
SOY SESAME ASIAN VEGETABLES (v) ------------------------------- Tossed in a specially seasoned soy based sauce	$8.50

DESSERTS
ORANGE, STRAWBERRY AND GRAND MARNIER FLAMBE CREPES w/ vanilla bean ice-cream	$16.50
AZUKI BEAN, BANANA AND CHOCOLATE SPRING ROLLS --------- w/ creamy vanilla ice-cream and toffee praline	$14
TEMPURA BANANA ------------------------------------------------------ Fresh banana deep fried in a crispy tempura batter served with vanilla ice-cream, fresh fruit and toffee strawberries	$12.50
HOME-MADE GREEN TEA ICE CREAM -------------------------------	$8.50
DAILY SORBET (gf) ------------------------------------------------------ w/ fresh fruit salad	$6.50
--------------------------------------------------------------------------------- GLOSSARY TERRIYAKI Sauce made from sake, mirin, soy and sugar. PONZU A tart dipping sauce made from rice vinegar, soy sauce, dashi and citrus juice. TEMPURA A batter made from eggs, potato and wheat based tempura flour and soda water used in the crispy coating on tempura vegetables, seafood or banana. SAKE Often misleadingly called “rice wine” this alcoholic beverage is brewed from water and rice by a process similar to brewing beer. While wine is categorised according to the grapes with which it is made, sake is classified by the degree to which the rice is polished. Junmai refers to sake made from rice that has been polished until about 70% of each grain remains; Ginjo refers to sake made from rice polished until no more than 60% of the grain remains; and Daiginjo refers to that made from rice polished until about 50% of each grain remains. TAMARI A slightly darker and thicker soy sauce made without wheat. DAIKON A large mild, slightly sweet white radish, it is served pickled alongside rice, raw and shredded alongside sashimi, and grated into a fine moist paste and mixed through sauces and soups. MISO Fermented soy bean paste that comes in 3 basic varieties; miso just made from soy beans (mamemiso), miso made from barley and soy beans (mugimiso), and miso made from rice and soy beans (komemiso). The latter is the most popular, also called red or brown miso.
(Vegetarian and vegan menu items are prepared in their own specifically designated areas of our kitchen.)