SEAFOOD, TRUFFLE, & WAGYU OMAKASE ADELAIDE
An immersive six-course dining experience celebrating premium South Australian seafood, local produce, Western Australian truffle and A5 Miyazaki Wagyu from Japan.
$150 per person | Available for a limited time only
Add paired wines from Oliver’s Taranga for $49 per person
Experience a distinctive six-course omakase in Adelaide at La Boca Bar and Grill.
Our Seafood, Truffle & Wagyu Omakase is a contemporary tasting journey inspired by South Australia’s pristine waters and fertile farmland. Premium seafood from Coffin Bay, Spencer Gulf and Port Lincoln is complemented by locally sourced produce, aromatic truffle from Western Australia, and exceptional A5 Miyazaki Wagyu imported direct from Japan.
Each course moves from ocean to land, beginning with Coffin Bay oyster pâté and Spencer Gulf yellowtail kingfish before progressing to Port Lincoln Southern Bluefin tuna, complemented by locally grown produce and the distinctive flavour of La Boca’s traditional Parrilla grill.
Each course builds toward the centrepiece of the menu: richly marbled A5 Miyazaki Wagyu imported from Japan, paired with aromatic truffle.
The experience concludes with an unexpected combination of dark chocolate, extra virgin olive oil and truffle.
Throughout the experience, truffle creates a luxurious thread connecting the six-course omakase from the opening bite to the final dessert.
Guests can also add a selection of paired wines from Oliver’s Taranga for an additional $49 per person.
OMAKASE MENU AT A GLANCE
- Six-course set menu
- $150 per person
- Optional paired wines for $49 per person
- Premium South Australian seafood
- A5 Miyazaki Wagyu imported from Japan
- Truffle featured throughout the experience
- Available at La Boca Bar and Grill in Adelaide’s CBD
- Limited-time 2026 dining experience
- Bookings essential
THE SIX-COURSE OMAKASE MENU
This carefully composed seafood and Wagyu degustation celebrates exceptional produce from South Australia, Western Australia and Japan.
The opening courses pay tribute to South Australia’s coastal regions, showcasing seafood from Coffin Bay, Spencer Gulf and Port Lincoln. The menu then moves toward seasonal produce prepared over La Boca’s traditional Argentinian Parrilla before culminating in A5 Miyazaki Wagyu striploin with truffle.
First Course — The Ocean
Coffin Bay oyster pâté, Beluga caviar, shaved truffle and coal-toasted filone by Our Place at Willunga
Second Course — Southern Waters
Spencer Gulf yellowtail kingfish sashimi, yuzu chimichurri, cucumber and coconut
Third Course — Deep Sea
Char-seared Port Lincoln Southern Bluefin tuna and ensalada de atún
Fourth Course — Market
Parrilla-grilled South Australian market vegetables, Miyazaki A5 Wagyu pastrami, baby leaves, smoked almond, balsamic, Adelaide Hills double cream brie and Malbec pear
Fifth Course — The Miyazaki
A5 Miyazaki Wagyu striploin, truffle, cauliflower purée and charred leek
Sixth Course — Sweet Finale
58% dark chocolate, extra virgin olive oil and truffle
Complete the six-course menu with paired wines from Oliver’s Taranga for an additional $49 per person.
If you have any allergies or dietary requirements, please speak with our team before booking. As this is a carefully curated set menu, some substitutions may be limited; however, we will do our best to accommodate your needs.
A CELEBRATION OF SOUTH AUSTRALIAN SEAFOOD
The opening courses celebrate the freshness, diversity and provenance of premium South Australian seafood.
Coffin Bay oyster pâté is served with Beluga caviar, shaved truffle and coal-toasted filone from Our Place at Willunga. Spencer Gulf yellowtail kingfish follows, served as sashimi with yuzu chimichurri, cucumber and coconut.
The journey continues to Port Lincoln with char-seared Southern Bluefin tuna, bringing depth and warmth to the seafood-led progression.
Together, these courses showcase ingredients sourced from some of South Australia’s most recognised coastal regions while introducing the contemporary Argentinian influences that define La Boca.
A5 MIYAZAKI WAGYU FROM JAPAN
The menu culminates with A5 Miyazaki Wagyu imported from Japan, sourced from one of Japan’s most celebrated Wagyu-producing regions.
Miyazaki Wagyu is renowned for its intricate marbling, exceptional tenderness and rich, buttery flavour. It first appears on the menu as Wagyu pastrami, served with Parrilla-grilled South Australian vegetables, Adelaide Hills double cream brie and Malbec pear.
The Wagyu then takes centre stage in the fifth course: A5 Miyazaki striploin with truffle, cauliflower purée and charred leek.
The earthy aroma of truffle and subtle smokiness of the Parrilla complement the richness of the Wagyu, creating the defining course of the experience.
TRUFFLE THROUGHOUT THE EXPERIENCE
Truffle creates a luxurious thread connecting the six-course omakase from the opening bite to the final dessert.
It enhances the delicate salinity of Coffin Bay oyster pâté and caviar, complements the rich marbling of Japanese A5 Wagyu and brings an earthy complexity to the closing dark chocolate course.
Rather than being limited to a single dish, truffle shapes the progression of the menu and connects its seafood, Wagyu and dessert elements.
PAIRED WINES FROM OLIVER’S TARANGA
Enhance your omakase with a considered selection of wines from Oliver’s Taranga, a family-owned winery located in South Australia’s McLaren Vale wine region.
The optional wine pairing follows the progression of the six-course menu, complementing the freshness of the seafood, the smoke of the Parrilla and the richness of A5 Miyazaki Wagyu, truffle and dark chocolate.
Paired wines: $49 per person
A UNIQUE DINING EXPERIENCE IN ADELAIDE
Located on North Terrace in the heart of the Adelaide CBD, La Boca Bar and Grill offers an atmospheric setting for date nights, milestone celebrations and memorable dining experiences.
The restaurant’s traditional Asador and Parrilla wood-fired grill brings an Argentinian character to premium South Australian produce and imported Japanese Wagyu. Guests can expect bold flavours, attentive service and the warmth of La Boca’s signature hospitality.
The Seafood, Truffle & Wagyu Omakase is ideal for:
- Anniversaries and birthday dinners
- Date nights in Adelaide
- Special-occasion dining
- Seafood and Wagyu lovers
- Visitors looking for a unique Adelaide dining experience
- Guests seeking a premium degustation or tasting menu in the CBD
BOOK THE SEAFOOD, TRUFFLE & WAGYU SEAFOOD OMAKASE
Experience a six-course culinary journey connecting South Australia’s pristine coastal waters and fertile farmland with the renowned Wagyu-producing region of Miyazaki, Japan.
The Seafood, Truffle & Wagyu Omakase is available for $150 per person, with optional paired wines from Oliver’s Taranga for an additional $49 per person.
This exclusive menu is available for a limited time only, and advance reservations are essential.
LOCATION
La Boca Bar and Grill Adelaide
150 North Terrace
Adelaide SA 5000
Located within Stamford Plaza Adelaide in the heart of the CBD, close to Adelaide Railway Station, the Riverbank Precinct, Adelaide Convention Centre and Rundle Mall.
FREQUENTLY ASKED QUESTIONS
Q1. How much is the Seafood, Truffle & Wagyu Omakase?
The six-course omakase is $150 per person. Guests can add paired wines from Oliver’s Taranga for an additional $49 per person.
Q2. Where is the omakase available?
The menu is available at La Boca Bar and Grill Adelaide, located at 150 North Terrace in the Adelaide CBD.
Q3. What is included in the six-course menu?
The menu features Coffin Bay oyster pâté, Spencer Gulf yellowtail kingfish, Port Lincoln Southern Bluefin tuna, South Australian market vegetables, imported Japanese A5 Miyazaki Wagyu and a dark chocolate and truffle dessert.
Does the menu include seafood?
Yes. The first three courses showcase premium South Australian seafood from Coffin Bay, Spencer Gulf and Port Lincoln.
Are wines included in the menu price?
Wine is not included in the $150 menu price. An optional selection of paired wines from Oliver’s Taranga can be added for $49 per person.
Can dietary requirements be accommodated?
Guests should advise the restaurant of any allergies or dietary requirements before booking. Because this is a carefully curated set menu, some changes may be limited, but the team will do its best to accommodate each request.
Are bookings required?
Yes. This menu is available for a limited time only, and reservations are essential. Credit card details are required to secure your booking.
Bookings essential
Don’t miss this limited-time seafood, truffle and Wagyu experience.
CANCELLATION POLICY
La Boca Bar and Grill requires full credit card details to secure your reservation for our Seafood, Truffle & Wagyu Omakase Menu. We reserve the right to refuse any reservation with incomplete credit card details.
In cases of “no shows” or cancellations the following will apply:
- No cancellation fee will apply if the cancellation is made at least 48 hours prior to your reservation;
- There will be a cancellation fee of $30 per person if the cancellation is made between 24 and 48 hours prior to the time of booking;
- There will be a cancellation fee of $40 per person if the cancellation is made within 24 hours of the time of booking;
- In the event your reservation is for a party of over 20 people, a cancellation fee of $40 per person will apply if the booking is cancelled with less than 72 hours’ notice.
- Changing of reservation date after the cancellation deadline will be applicable to cancellation charges.
