All Products

Smoked beef brisket with pickled mustard, bone marrow croûte, and horseradish jus.

Chermoula-rubbed salmon with apricot gel, cauliflower tabouli, and coconut and preserved lemon yoghurt.

Baked barramundi with green mango and peanut slaw, nam jim dressing, and crispy noodles.

Oven-roasted lemon chicken with celeriac remoulade, hazelnut crumble, and smoked apple purée.

Baked chicken breast with burnt broccoli, butternut purée, leek and corn croquettes, and lemon herb emulsion.

Crumbed chicken tenderloin with roasted carrot purée, lemon myrtle macadamia, and saltbush.

Italian herb–roasted aubergine with pumpkin gnocchi, sugo, and garlic pangrattato.

Tandoori baked pumpkin with coconut yoghurt raita, kachumber, and orange-blossom grains.

Beef flank served medium rare with pickled daikon, radish, and tonkatsu sauce.

Sliced chicken breast with pickled onion, crisp freekeh, chermoula, and coconut yoghurt.

Torched tuna with seaweed slaw, furikake, and gochujang mayo.

Kingfish pastrami with shaved fennel, basil, olives, and tomato vinaigrette.

Baked and torched purple cauliflower with chestnut cream, sage, raisin, and lemon brown butter.

Grilled halloumi with za’atar, pickled pumpkin, pomegranate, and mint salad.

Thrice-cooked kipflers finished with rosemary salt.

Potato salad with ranch-style dressing.

Roasted chats with balsamic and parmesan.

Roasted zucchini and asparagus with toasted almond, whipped feta, and za’atar.

Broccoli and pea greens with herbs, pepitas, and sherry vinaigrette.

Roasted honey carrots with wilted kale, apricot, and almond.

Charred cos salad with corn, avocado, ranch dressing, and chives.

Rockmelon and prosciutto salad with feta, rocket, and pickled onion.

Cherry heirloom tomatoes with burrata, balsamic glaze, almond, and mint.