Yellow Squash, Parmesan, Brown Sugar

Baby Nicola Potatoes, New Season Garlic, Bonito and Black Pepper Mayo

Raw Mirragong Wagyu Chuck, Egg Yolk Mustard, Mint, Fried Panko, Sesame, Roast Seaweed

Pork Cheek, Bread Sauce, Pickled Cavalo Nero, Onions, Fried Coriander and Black Sesame Seeds

Hot Smoked Chicken Wings w Tomato Salad

For the cakes:

• 500g Corn Kernels (Frozen or Fresh)

• 2 Eggs

• 250g Plain Flour

• 1 tsp Baking Powder

• 2 Scallions, sliced

• Handful of Coriander

• 100ml Water

• 1 Tbsp Honey

• Salt

• Black Pepper

For the Mayo:

• 2 Egg Yolks

• 200ml Oil (Sunflower, Grapeseed)

• 1 Tbsp Instant Bonito Stock

• 1 tsp Hot water

• 1 tsp Grated Ginger

In a blender, place ¾ of your corn, eggs, flour, baking powder, coriander, water, salt and pepper. Blitz to a nice smooth consistency then transfer to a bowl and fold in your remaining corn and the sliced scallions.

Place a pan on a medium-high heat, add a splash of oil and place a tablespoon of the mixture in the pan. Allow two minutes to pass then turn, allow another minute to pass then remove from the pan. Taste the cake and adjust the seasoning to your desire. Repeat the cooking process and enjoy.

For the mayo:

Whisk the egg yolks together in a bowl and slowly add the oil, little by little, allowing the yolks and oil to emulsify. Once you have reached your desired thickness add the ginger. Mix the bonito with the hot water making a paste, then add to the mayo. Spoon over your corn cakes you turkey. YOMYOMYOMYOM

Blue Swimmers w Chilli Jam

Steamed Blue Swimmers w Rouille

School Prawns fried in Spiced Tea Butter w Pork Belly Toasts

BBQ’d  Marinated Sardines w Tomato and Parsley

BBQ’d Celery and Watercress Salad

BBQ’d Piri Piri Chicken

Green Beans and Watercress w Ranch

BBQ’d Zucchini and Scallion Salad w Onion and Parsley Dressing

Mascarpone and Scallion Focaccia

Beef Skirt marinated in Soy, Mirin, Marjoram, Sage, Oregano, Garlic

Button Mushrooms, Apple and Kiwi Cream, Fresh Mint

Burrata, Ox Heart Tomatoes, Strawberries, Purple Cress

Baby Cos, Egg Scallion Dressing, Croutons

Roast Squash and Mache Salad

Iggy’s Bread w Shiso and Parmesan Butter

Strawberries, Burrata, Baby Chives and Watercress

Lamp Rump, Confit Baby Onions, White Zucchini, Dashi Jelly, Snow Pea Sprouts

Roast Lamb Rump, Cold Braised Eggplant, Asparagus Salad, Confit Baby Onion w Dried Shiso, Dashi Gravy

Golden Grape Tomatoes, Tiny Purple Grapes, Pickled Eshallots, Snow Pea Sprouts

• 500g White Asparagus

• White Anchovies

• 2 Thin slices of Sourdough

• 2 slices of Leg Ham

• Handful of Basil

• Sea Salt

• Caster Sugar

• Black Pepper

• Extra Virgin Olive Oil

• Mustard Powder

• Unsalted Butter

• Wedge of Lemon

Put a large pot of salted water on the stove, bring to the boil. Trim asparagus, set three spears aside. Place the remaining asparagus into the boiling water for 2 minutes, then refresh in iced water. Peel the three spears you set aside lengthways, leaving you with long, wafer thins strips. Place strips in a bowl with a pinch of salt, sugar and mustard powder, leave to pickle. Place a pan on high heat. Cut sourdough up into little cubes and add to the hot pan along with a splash of olive oil and a nice knob of butter. Season with salt and pepper, tossing the cubes constantly until golden. Transfer to some kitchen towel. Keeping the pan on a high heat, add the slices of leg ham, cooking on both sides for 1 minute. Lay slices of ham down on a plate, take asparagus spears and wrap each one with an anchovy and assemble over the ham. Take the sourdough cubes and smash to crumbs in a mortar…..scatter all over the plate. Drape pickled asparagus slices along with basil leaves all over the dish and finish with a lick of olive oil and a squeeze of lemon. This fella would be a nice feed between two, so adjust the proportions to cater to your needs.

Bouillabaisse Soup w Steamed King Prawn, King Prawn Tartaré and Seared Scallops w Rouille Croutons