Rising Sun Workshop

Broth: Tasmanian ethical free range chicken, three fish dashi. Shio: Smoked salt, ginger, apple, garlic, onion. Toppings: Roasted free range pork belly, kosho cabbage, shiitake, bamboo, marinated egg, green onion, nori

Seared fish, ajitama, maple pumpkin, kosho cabbage, tsukemono, purple rice, miso soup

Sticky pork belly ends on rice with a crispy egg, pickled rads & herbs

Tonkotsu white bone pork broth, katsuo tsuyu, mayu, chashu pork, menma, ajitama, pickled ginger & negi

Mushroom, egg, cheese, kimslaw, Azuki bun

Bacon, egg, cheese, kimslaw, Azuki bun

Pork and ginger with chilli oil magic (6pc); or Yasai vegetable (6pc)

Dusted and deep fried with special sauce and lime

Brown butter, dark chocolate & sea salt

Burnt butter miso caramel, chocolate ganache, sesame & creme fraiche