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!

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.