The Rising Sun Workshop

Buttered toast bone broth with bacon, fried onsen egg, roast tomato & green onion

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

Broth: Tasmanian ethical free range chicken, roasted pork bones, shiitake, smoked hocks. Shoyu: soy sauce, mirin and sake. Toppings: roasted free range pork belly, black fungus, shiitake, bamboo, onsen egg, blackened onion, 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

Pork patty, pickle, cheese, nori, kimslaw, 'fries', Azuki bun

Mushroom, egg, cheese, kimslaw, Azuki bun

Bacon, egg, cheese, kimslaw, Azuki bun

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