The seemingly co-dependent pastry to the Aussie meat pie. They always seem to show up along with pies wherever they’re vended here. Got one to go with house-made tomato relish. Tasty 😋

BRIEF: “Puff pastry, wagyu mince with brown butter celeriac & walnuts, black garlic glaze, thyme sprigs, smoked bone marrow.” SOOT’S TAKE: My server was very enthusiastic about this and he was right to be. Virtually every element in this roll was well-executed. My only beef (pun intended) with it was the burnt-in-places puff pastry.

I didn’t make puff pastry from scratch but these were still scrumdiddlyumptious!

It’s Sausage Roll Day so I’m going for the ones from (or rather, akin to) Bourke Street Bakery’s. You know, the kind that Sydneysiders are addicted to…

BRIEF: Tender Duck Leg confit with Aromatics, made into a juicy sausage filling with Mushrooms and Roasted Chestnuts, then wrapped in a flaky puff pastry, glazed with Christmas Spices, and topped with a Seared Foie Gras, Herb Bouquet, and Red currant bunch SOOT’S TAKE: The size of a big guy’s thumb. It takes finesse to craft a pastry as tiny as this one, like microsurgery finesse.

So-so. Not as good as Flour and Stone’s.

Savoury chicken frank in crisp pastry. The pastry was tasty and the sausage, well...what’d you’d expect from a salt brick.