A kicker of chipotle-yoghurt dressing cascades over slices of juicy beef fillet, as roasted half-moons of butternut and a zingy, feisty charred corn salad languish alongside. Pickled red onion and toasted peanuts perch atop this divine dish – truly exquisite.
This gorgeous gnocchi is presented in a rich aubergine, tomato, and basil sauce, with an extra level of flavour from ribbons of cheese and salty capers. Balsamic-glazed green leaves and pine nuts accompany this feast with a tantalising texture. U-mami!
Everyone’s favourite Italian appetizer has been burger-fied! Juicy grilled chicken topped with bocconcini balls, fresh tomatoes, a basil pesto-mayo smear, and balsamic caramelised onions brought into a roll for a super-duper-flavour-packed chicken burger!
It’s fig season and we’re celebrating with the most delectable fig and gorgonzola focaccia, topped with toasted pine nuts, caramelised onions, a balsamic drizzle, and fresh green leaves. This quick and easy veggie delight will have you coming back for more…
A beautifully classic lamb curry, filled to the brim with flavour and ease. Quick to prep and quick to eat! Throw it together and leave the flavours to culminate into something utterly gorgeous. Add drizzles of fresh minted coconut yoghurt, a soft, warm roti and a zingy carrot sambal. Come, dig in!
Gently poached trout within a glorious mixture of golden turmeric rice, crispy onions, fresh tomatoes, and peas. Taken to the next level with curried yoghurt and toasted almonds to bring it all together.
There is nothing quite like deliciously crispy curry-flavoured fried calamari. The squid is only elevated by That Mayo garlic aioli and a creamy roasted baby potato salad. Freshness oozes from the smashed avocado and sliced spring onions. Crispy onion pieces add a lovely crunch. So much texture. So much flavour. Plenty to satisfy the taste … Read more
This Asian take on risotto is made with beautiful nutty black rice, cooked in Thai green curry paste and coconut cream until absolutely oozy. Topped with golden shimeji mushrooms and served with an Ohitashi salad of spinach and peanuts tossed in a soy, mirin and lime dressing. Fusion sensations incoming.
This decadent French crêpe is super quick to cook and full of flavour. The filling is sautéed leeks, garlic, Italian-style hard cheese and crème fraîche. Topped with pan-fried mushrooms, parsley, and hazelnuts. Served with a fresh sun-dried tomato and green leaf salad doused in a French vinaigrette.
Miso with rice vinegar, soy, honey and mustard, and BAM…you have a sauce smothered, pork neck, soba noodle stir fry, with a crunchy slaw and juicy charred pineapple, finished with toasted sesame seeds and fresh chilli. The professionals call it an “umami tsunami”.