Pastrami Beef Tataki
Grare and Rhodes found their beef clod supplier after visiting the farm in Australia. The beef is seared, smoked and sliced, and served with a mash of sweet Kabocha squash. Crunchy deep-fried Chinese noodles, chili yuzu sauce and citrus depressa (a small fruit) are served alongside to enrich the flavours and texture.

Steamed Grouper
A generous piece of local grouper is lightly marinated with herbs, steamed perfectly to maintain its juiciness and placed on a bed of soft boiled leeks and potatoes. It is served with a creamy sauce made of fish stock and Chinese XO sauce to highlight the freshness of the fish. A topping of crisp matchstick potatoes provides a contrasting texture.

Burnt Onion Risotto
This risotto is classic comfort food infused with the rich taste of carmelized onions. Citric sauce balances the creamy cheese and sweet onion flavours, while a soft egg-yolk beignet centrepiece is surrounded by a topping of crispy shallots and chives. Diners are recommended to cut through the egg to release the bright yellow yolk and mix well with the risotto to best enjoy this rich mix of flavours.

Mr Whippy Ice-cream
Paying homage to nostalgic memories, this childhood favourite includes a mound of homemade soft-serve ice-cream. This light and festive dessert is served with seasonal toppings - for winter this year the toppings feature honey-roasted pumpkin dice, caramelized pecan nuts, butterscotch sauce and cinnamon powder.

Executive Chef Chris Grare and Front of House Manager Arron Rhodes