Tempura prawns
Prawns in tempura batter with chilli jam and lime aioli.
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)