Hot cross bun, corned beef, smoked oyster mayo, lettuce
and daikon kimchi (left)
"We always have a sandwich on the menu. Easter was coming
up and we like hot cross buns, and we just thought these flavours
would go well together. It's a really spicy dough, sweet from a
glaze, which is really nice with the kimchi and corned beef. It
doesn't taste like anything I've had before. It's still on the menu
now, we don't want to take it off."
Fish fingers, kingfish, charred toast, cuttlefish
ceviche, shaved mojama (right)
"One of the first items on our menu used to be marinated
sardines with tomato bread - Catalan style. This rendition is like
a Spanish nigiri. It's got a really nice contrast in textures; hot
and cold, crunchy and soft. It'll never come off the menu. We used
to change it around with different kinds of fish but now it's
morphed into kingfish."