Caramelized beef tenderloin with pearl onions in DOP modena balsamic sauce & triple cooked chips
Tagliata Tricolore
9.50
Sliced rib-eye steak with sundried cherry tomato, parmesan cheese and rocket salad
Filetto Di Bosco
10.50
Beef tenderloin with a mixed wild mushroom, truffled cream sauce served with a seeded bread slice. The Chef Recommends!
Raw & Sushi
Tuna Poke
3.70
Avocado, coriander, toasted macadamia, sesame, pickled ginger, brown rice & The Bank poke dressing
Ceviche
6.00
Ceviche, 6.0 Line caught tuna, pomegranate, blood orange, mango & citrus dressing. Ask your server for the daily catch and we will cerviche it for you.
The Bank Sashimi Platter
From 13.00
A selection of muguro, shake, hamachi & ikura served on crushed ice
Sashimi & Nigiri
From 3.00
Classic Hand Rolled sashimi & Nigiri great for sharing
Spicy Tuna
3.90
Maguro, shichimi togarashi & spring onion
The Bank Maki Rolls
3.90
Served with pickled ginger & nikiri sauce
Dragon
7.00
Unagi, tempura shrimp & yakiniku sauce
Ebi Tempura Cream Cheese roll
6.70
The Bank California
3.90
Cucumber, avocado, shake & tobiko
Crispy Prawn
6.50
Tempura black shrimp & crispy panko
Crazy Maki
5.00
Salmon, avocado, crab tartare & tempura crisps
Yasai Maki Roll
3.50
Cream Cheese Uro Maki
Pasta
di Napoli
5.00
Penne rigate, in a rich tomato sauce, seasonal vegetables, capers & black olives.