Prawns in tempura batter with chilli jam and lime aioli.

Deep fried risotto balls dressed in sage burnt butter, crispy kale and a parmesan crisp.

With sticky plum and ginger dipping sauce.

With parmesan and truffle oil.

Pan-fried in butter, black pepper and thyme.

In butter, garlic & chilli, dressed with chilli oil, served with lime aioli.

Served with honey mustard dressing.

With yoghurt dressing, dehydrated pineapple chips and pomegranate.

With champagne froth. (add caviar)