Geisha Haus has opened in Potts Point serving modern Japanese fare in inviting surrounds.
The venue fuses a restaurant with a bar and entertainment and is dedicated to supporting Sydney’s performing arts from film competition to burlesque.
Located at the former site of Beach Haus along Roslyn Street, the menu is by Rajendra Kumar Tamang, formerly of One and Only in the Maldives, Flying Fish and Sokyo.
Liquid Nitrogen Cocktail: Kawaii Kisses
The cocktails ($18-$23) at Geisha Haus take inspiration from traditional Japanese tea flavours. You’ll find a selection made at the table with theatrics using fire, smoke, dry ice and liquid nitrogen.
Kawaii Kisses ($22) is a light and refreshing drink made with vodka, sake, watermelon, rose tea and lime juice. It’s well balanced and makes a good choice to start with or simply sip throughout dinner.
Irazaki Brulee ($19) is best left for those who like their drinks very sweet. The cocktail combines honey vodka, chestnut liqueur, coconut water, Toasty Nougat Tea, a dash of Frangelico shaken into a foam, covered in sugar and torched into a brulee. Coconut flakes make up the garnish along with raw honeycomb dripping on the side.
Gorgeous Geisha ($23) is a feminine drink, combining delicate flavours of gin, Cointreau, T2 Gorgeous Geisha Tea, sweet red berries and is served with an ice sphere with edible flowers.
Smoking Geisha ($22) is all about smoke on the palate with Mezcal, T2 Russian Caravan Tea, Punt E Mes, Agave Syrup and Pomegranate Molasses, served from a smoking decanter. This is another drink best left after the meal.
The food menu brings fresh, clean flavours to the palate and you can’t go wrong with the choice on offer.
Kingfish Carpaccio ($21) is a light and fresh option to start the meal. Sashimi grade kingfish is married with a delicious dressing of char garlic, topped with julienne chilli for a touch of heat and micro coriander.
The Haus Cigar is a crunchy bric pastry rolled into a cigar shape and filled with tuna tartare with a spicy mayo and malto ash. It’s delicious and moreish, bringing the wow factor to the table – a dish well worthy of being the chef’s signature dish even if it’s not on the menu.
Described as Tuna Flowers, Maguro Hana ($18) are tasty bite-sized morsels of tuna wrapped around spicy mayo, on top of warm, crispy fried tempura rice. It’s difficult to stop at just one, and the combination of spicy tuna and crispy rice dish is reminiscent of the spicy tuna dish at Sokyo.
Seared Scallop Nigiri
Seared Scallop Nigiri is beautifully flame-seared concentrating the flavour of the scallop, topped with creamy Japanese mayo and tobiko. The scallop is tender to the bite and the char flavour elevates the dish.
Black Miso Cod ($24) is marinated for 24 hours in caramelised miso and comes served on a lettuce with spicy Japanese salsa. The cod is well caramelised and melts in the mouth with a sweet flavour.
Seared Salmon Roll
The Seared Salmon Roll ($22) is served spider style, with 8 pieces of flame-seared salmon, rice, prawn and cucumber filling with a creamy ponzu sauce, baby shiso and crispy shallots.
Popcorn Prawns ($24) are crispy bite sized pieces of black tiger prawns marinated in soy garlic sauce then deep fried with katakuriko tossed in spicy mayo. These tasty bites could benefit from more prawn to batter ratio.
Mixed Berry Espuma
Dessert is as elegant in presentation as it is on the palate. The Mixed Berry Espuma combines lightly whipped berries and southern highland cream made into a foam and served with a vanilla anglaise.
Geisha Haus offers Date Night specials on Tuesdays with a romantic 7 course menu for 2 with an Amuse Bouche to start, followed by Edamame, Seared Scallop Nigiri, Tuna Hand Rolls, a Seared Salmon roll and Karaage Chicken with sesame panna cotta to finish for $70.
The venue is dedicated to supporting Sydney’s performing arts from film competition to burlesque. Reel Haus runs the first Tuesday of every month with at least 4 films screened on the night. Thursday 8 October will mark Gorgeous Geisha Burlesque’s Opening Night, which will then continue the first Thursday of every month.
Geisha Haus is open Monday to Saturday from 5:30pm and the Geisha Haus bar until 12am weekdays and 3am weekends. This is a intimate dining space so bookings are highly recommended.
Level One, 5 Roslyn St, Potts Point NSW 2011
Ph: 02 8065 1812
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