Explore the dishes that you can enjoy when you visit one of our Calia Stores. Designed by Michelin Star Chef Francisco Araya, we use the highest quality sustainable ingredients and produce from local and global suppliers to ensure all of our guests have a truly memorable meal.
From Robbins Island Wagyu and Sea Urchin in Tasmania to Toro from the Toyosu Fish Market in Tokyo, we explore the world for the finest ingredients to tantalise your tastebuds.
Our Signature Dish - Premium Marbled Australian Wagyu Steak with 63° egg and Yuzu Koshu on Japanese Akitakomachi rice. You can also upgrade your steak to a Japanese A5 Wagyu steak, air flown direct from Japan.
Flamed seared sustainable salmon topped with ikura & our secret Calia sauce on Japanese Akitakomachi rice.
Air flown Japanese toro (tuna belly) from Toyosu Fish Market in Tokyo, glazed with nikiri sauce & toro tartare on Japanese Akitakomachi rice.
Pure indulgence - Uni, wagyu, French foie gras, ikura and 63° egg on Japanese Akitakomachi rice. You can't get much better than the Calia Ultimate Bowl.
Marbled Australian wagyu slices with mirin sauce and 63° egg on Japanese Akitakomachi rice.
Our Signature Starter - Fries coated in umami (fifth sense of flavour) seasoning.
Grilled eel with homemade unagi sauce and truffle egg on Japanese Akitakomachi rice.
Free range crispy roast pork with ginger sauce and 63° egg with Calia Wasabi Mustard on Japanese Akitakomachi rice. (Not available in Calia Malaysia Stores)
Crab meat baked with miso mayonnaise
Hojicha-infused boba molten chiffon cake
A rich enticing chocolate lava cake with oozing warm matcha ganache (Please allow 25min)
