Beef tortellini in a cheesy, spicy tomato sauce - with lots of onion and garlic. And lots of pepper.

You know I came to a realisation the other day. When I’m cooking, the thing that tells me to stop adding pepper is when I’m sick of continuing to grind the damn thing. Otherwise I reckon I’d add at least twice as much

Can I place an advance order for a nice leisurely brunch, with copious quantities of coffee, for about 10 am? 3 people, no allergies or food avoidances, other than that chef’s choice.

Something Thai with prawns please

All the cheesecake please chef, and a coffee