June Chef Specialty
The Outback Belly
1st to 30th June
Savour the rich crunch of crispy-skinned pork belly, slow-cooked to perfection and finished with a sticky pepperberry and orange glaze, offering a sophisticated blend of native spice and bright citrus. Complemented by the delicate depth of smoked fennel and served atop toasted artisan sourdough, this dish delivers a harmony of textures and bold Australian flavour.
Just $32
Available for lunch and dinner at the Bistro.
