Japanese food truck now serving in the City of Sydney
As seen on:
Sydney's first Japanese Food Truck. Serving up fresh yakitori and hand-made gyoza all over Sydney.
Shiso Fine is the first Japanese Food Truck to join the City of Sydney brigade of diverse street vending options serving Modern Japanese Street Food with a twist.
Handmade Pork & Garlic Chive gyoza (pan-fried Japanese dumplings) are our speciality but we also offer a vegetarian/vegan gyoza with tofu & mixed asian vegetables. All gyoza are served with our house-made gyoza sauce. The gyoza are cooked in the traditional method of pan frying and then steaming to achieve the consistency of a soft, juicy dumpling with a crispy base.
Other options include chicken yakitori (grilled chicken skewers), miso eggplant kushiyaki skewers, our unique chicken yakitori roll with ginger wasabi mayo served on a fresh baked baguette or in a salad with our signature Tokyo Slaw. All yakitori are grilled on a lava rock char grill similar to that of a traditional charcoal robata grill and brushed with a homemade tare sauce.
Shiso Fine also offers dessert gyoza of dark chocolate & banana with cinnamon sugar & ice cream as well as Matcha Crepes with strawberries, Nutella & whipped cream. We also have Matcha Frappe's & fresh brewed coffee made by our barista.
A play on words, Shiso (Japanese: 紫蘇 or シソ) is the more widely used name of the Asian culinary herb Perilla frutescens, belonging to the mint family. In short, it's a delicious and fresh herb sometimes described as being a cross between basil & mint.
Shiso Fine is available for private bookings and large events. In the past we have catered for charity events, weddings, corporate Christmas parties, sale events, food truck festivals, university ball's & gala's and many private parties. Please contact us for a quote.
Shiso Fine - book us for your next function!
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Caitlin Bailey - Owner & Chef - Shiso Fine
Formally trained under Jacques Laurent at the Hotel School Intercontinental Sydney, with a Diploma in Commercial Cookery from the City & Guilds of London Institute, Caitlin Bailey has worked at some of the most prestigious venues in Sydney over the past decade. Starting her practical training at the Crowne Plaza Hotel Darling Harbour, Caitlin soon moved on to becoming an apprentice Sous Chef at Manly Golf Club, where she became a finalist in the 2007 Chef’s Table competition.
Caitlin helped to launch the award-winning Japanese restaurant, Toko Surry Hills as their Head Pastry Chef, where she discovered her passion for Japanese fusion cuisine. She then moved on to a Head Chef role at Elk Bar & Restaurant in Potts Point before gaining experience in front-of-house operations and becoming Venue General Manager of a multi-level bar and restaurant in Sydney CBD, The Belvedere Hotel.
She has continued studies throughout and has high-level certifications in hospitality management, frontline management, business, and small business management as well as several industry-related short courses. She is a certified Food Safety Supervisor and has been responsible for food safety training of many employees at multiple levels.
After her recent travels to Japan, Caitlin rediscovered her love for Japanese cuisine and has been working on developing new and interesting twists on classic dishes. Through her food truck, Shiso Fine, Caitlin hopes to bring her love and passion for hand-made quality food to the people of Sydney.
Shiso Fine brings gourmet to the streets.