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)