Wood-fired Leeks. Onion Ash. Sheep Curd. Hay Mayonnaise.

We place leeks in our wood-fire oven the morning until completely charred. This steams the insides, making them lovely and sweet, then the outsides are discarded. We pair these sweet leeks with fresh, lactic sheeps curd from the Book & Bucket Cheese Co. in Cranbourne, only 50 miles away. To finish, our chefs sprinkle on puffed barley, providing crunch and texture - then drizzle the dish with our hay-o, a deliciously sweet and nutty mayonnaise made with freshly dried hay. Moreish and sweet.

[EGGS] [DAIRY] [MUSTARD] [SULPHITES]