bills Spring/Summer 2026 Menu Travels to Sydney

Australian-born dining concept bills is ushering in the warmer months with a new seasonal menu across its Japan locations, offering a cross-cultural dining experience rooted in the flavors and lifestyle of Sydney. The Spring/Summer 2026 menu embraces the theme “Culinary Exploration from Sydney,” and launches on the 22nd of April.

The new menu is available at all eight bills locations in Japan—including Shichirigahama, Yokohama, Odaiba, Omotesando, Futakotamagawa, Fukuoka, Ginza, and Osaka.

A multicultural seasonal concept

Sydney’s identity as a multicultural coastal city reflects what’s in the Spring/Summer 2026 menu. bills translates what Sydney has to offer into dishes that feel light yet layered, familiar yet inventive—especially evident in the interplay between seafood, spices, grains, and fresh herbs.

Coastal freshness

One of the standout starters is the white crab and radish salad, paired with watercress and green sansho pepper. The dish emphasizes clarity and balance, inspired by Sydney’s seafood culture. The natural sweetness of the crab is lifted by the peppery bite of radish and greens, while sansho adds a subtle citrusy heat that ties the flavors together.

Another highlight dish is the grilled mackerel bowl, which reimagines a traditional Japanese breakfast staple. Featuring summer tomatoes, a jammy egg, seri, and spring onion, the dish is seasoned with cumin and fennel—spices more commonly associated with Central Asia. This unexpected combination creates a layered flavor profile that bridges regions and traditions.

Fresh summer bounty

Seasonality plays a central role in the Spring/Summer menu, particularly in salad options like the summer tomato and grilled courgette salad. Inspired by the Italian panzanella, this dish incorporates goat cheese, crispy sourdough, fresh stone fruit, basil, and a house-made chinking vinegar dressing. The use of stone fruit adds a subtle sweetness that complements the acidity of the tomatoes and vinegar, while the basil ties everything together with a fragrant finish. A vegan option is also available.

Newly reinvented breakfast and brunch

bills has long been associated with elevated breakfast and brunch dishes, and the new menu continues that tradition while introducing fresh perspectives. A notable addition is the sesame and buckwheat flatbread, served with chive feta, seeded fragrant chili oil, cucumber, courgette, and mitsuba.

This dish draws inspiration from the breakfast cultures of both Beijing and New York, blending them into something entirely new. The use of buckwheat flour adds a sense of locality and nutrition, while the toppings bring together creamy, herbal, and spicy elements.

Colorful wines, cocktails, and mocktails

The beverage selection is equally ambitious, with a mix of alcoholic and non-alcoholic options that align with current global trends.

One of the most notable additions is the oolong fizz, a cocktail that blends Aperol, oolong tea, lemongrass, and Prosecco. This drink exemplifies the “tea-tail” movement, which integrates tea into cocktail culture. It pairs Italian aperitif flavors with Chinese tea and Southeast Asian aromatics to achieve a balance of bitterness, sweetness, and fragrance. It’s a sophisticated option that complements a wide range of dishes.

bills is also expanding its wine offerings with the introduction of a house orange wine: the Arinto Malvasia by Delinquente, produced in Riverland, South Australia. This skin-contact wine is made from organically grown Mediterranean grape varieties and is characterized by its tropical fruit notes and nutty finish. Its versatility makes it well-suited to the menu’s diverse range of dishes, particularly those with bold or layered flavors.

For non-alcoholic choices, the peach and jasmine soda combines house-made peach purée with jasmine infusion, finished with sparkling water and a touch of lemon. It's floral and refreshing, ideal for daytime dining. Another option is the cucumber basil refresher, which features fresh cucumber juice, basil, citrus, and soda. Enhanced with a house-made grapefruit cordial and coriander seeds, the drink offers a complex herbal profile that goes beyond typical mocktails.

The mango lassi, made with Greek yogurt, mango, lime, and a touch of Maldon salt, is another non-alcoholic standout, as well as the Japanese genmai tea sourced from Hoshino Seichaen, a respected tea producer based in Yame, Fukuoka. The tea is distinguished by its toasty roasted brown rice aroma and vivid green color, delivering a clean, refreshing flavor. Last but definitely not the least is the pineapple, grapefruit, and turmeric juice, which combines tropical fruit flavors with the earthy notes of turmeric.

Dessert comforts with a citrus edge

A warm kinako madeleine, served with salted passionfruit and lime curd, introducing a contrasting brightness to all the dishes in the menu. Kinako, a roasted soybean flour commonly used in Japanese sweets, lends a nutty depth to the madeleine. The addition of citrus and passionfruit elevates the whole experience. The dessert can be served warm, paired with coffee or tea.

From beachside to city dining: the bills experience

While the menu stays rooted in its Sydney-inspired identity, each bills location across Japan brings its own personality to the table. The breezy, oceanfront feel of Shichirigahama contrasts with the polished rhythm of Ginza, yet the core of the experience remains unmistakably bills—thoughtful and produce-driven. It’s this attention to consistency and local character that has helped the brand grow globally without losing its sense of place.The Spring/Summer 2026 menu carries that same spirit forward, weaving together familiar signatures with seasonal touches.