The Geisha Haus, it's where modern Japanese cuisine meets celebration.
Head Chef Rajendra Tamang looks to create an inspired dining experience, with a touch of theatric flare. As an opening and executive chef at some of Sydney's finest institutions - Sokyo and Flying Fish - Tamang brings his passion for fine dining with a meticulously crafted menu.
Geisha Haus also showcases the latest cocktail making, drawing upon inspiration from the art of a Japanese tea ceromony and molecuar mixology. Showcase cocktails are made at the table using fire, smoke. dry ice and liquid nitrogen, bringing the excitement right to you.
