A staple of Japanese dining, edamame are more than just a snack. Served warm, lightly salted and shared around the table, they represent the simple, seasonal style of eating that sits at the heart of Japanese cuisine.
A perfect starter - try our Rockling Kushiyaki skewers.
Fresh rockling is grilled directly over Binchōtan charcoal and served with ginger and curry hollandaise, making these the ultimate morsel for every table.
EOFY plans?
We’ll handle the food, drinks and good times.
From team dinners to full venue celebrations, now’s the time to round up the crew and celebrate the year that was!
Book your spot with the link in our bio.
It's the most wonderful time of the year (for mums)!
Celebrate Mother’s Day at Robata with exclusive specials and a toast to mum - book your spot with the link in our bio.
Every booking includes a complimentary drink on arrival for mum! 🍷
For those lunchtimes when you need something extra satisfying, we've got you covered.
The ever popular Chicken Katsu Sando, or the new Egg Katsu Sando are a delicious (and huge) mouthful, both available for $19 at Robata, weekdays 12pm to 3pm.
Bring the work crew, walk in or make a booking with the link in our bio!
Great news - we’ve added a limited number of additional tickets to our sell-out event, Whisky & Wagyu!
Your favourite long lunch returns this World Whisky Day, Saturday May 16th. These new seats are up at the kitchen bar overlooking the grill, where you'll get a front row seat to watch the chefs in their element.
Your ticket gets you a four-course meal from Head Chef Lily McGrath, premium Black Opal Wagyu, two cocktails and a guided tasting of standout pours from Nikka Whisky, with Nikka Whisky Brand Ambassador Marcus Parmenter and our in-house whisky aficionado Phoenix Rain guiding you through it all.
Last chance to join this unique event, book your spot via the link in our bio.
@blackopalwagyu@nikkawhiskyau
Lunch is sorted, Monday to Friday, 12pm to 3pm.
Get a Bento Box stacked with fresh sashimi, robatayaki of the day, yaki onigiri, house pickles and miso soup for $26. We can also tweak it for vegetarians, vegans and pescatarians, no one misses out.
Walk in or make a booking, and make lunch the best part of the day!
At Robata, we dry-age both beef and seafood in our very own dry-aging cabinet, concentrating flavours and bringing a subtle hint of umami to every bite.
Dry-aging requires time, care and patience, and is well worth the effort.
You can see for yourself - Robata is open every day. Walk in or make a booking with the link in our bio.
