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Cauliflower blossom karaage w yuzu kosho mayo & pickles

Kubota Kojyu Junmai ginjo sake - Japan

Tuna sashimi w nashi pear, daikon, trout roe & mandarin ponzu

Oliver’s Tauranga ‘20 fiano - McLaren Vale, SA

Togarashi buttered king prawns w watermelon radish & shiso

Even Keel ‘19 chardonnay - Tumbarumba, NSW

Seared lamb backstrap w sake bearnaise & chargrilled shallots

Mauro Molino 19’ barbera - La Morra, Italy

Mitarashi dango - chargrilled glutinous rice dumplings w caramelised yuzu glaze & black sesame

Feels Botanical Vivify Hipster - lemon myrtle, verjus & yuzu cocktail