Cedar & Ember

Shishito peppers seared hot until smoky and blistered, tossed with zesty lime salt and served with a quick garlic aioli for dipping.

Tender massaged kale with crisp apple, toasted pumpkin and sunflower seeds, sharp white cheddar, and a bright cider-Dijon dressing.

Juicy prawns seared in sizzling garlic-chili butter with a splash of white wine and lemon, served with charred sourdough to mop up every drop.

Salmon roasted on a soaked cedar plank under a glossy maple-grainy mustard glaze, with sweet corn tossed in nutty brown butter and lime.

A hard-seared flat iron steak sliced against the grain, spooned with punchy herb chimichurri and served with golden, crackly smashed baby potatoes.

Caramelised maple-miso cauliflower over nutty farro with arugula, avocado, quick-pickled red onion, toasted almonds and a creamy tahini-lemon drizzle. Vegan-friendly.

Crackly-skinned chicken thighs roasted in one pan with lemon, garlic and thyme, served over buttery orzo tossed with blistered cherry tomatoes and spinach.

A thick-cut pork chop brined in apple cider for juiciness, seared hard and finished with a creamy grainy mustard pan sauce, beside smoky charred cabbage wedges.

Bone-in beef short ribs braised low and slow in red wine until spoon-tender, served over silky parsnip-potato mash with a bright lemon-parsley gremolata.

Flaky West Coast lingcod roasted under a savoury-sweet miso butter glaze, with garlicky seared baby bok choy and fluffy jasmine rice.

Golden-crusted sea scallops over a creamy, bright green pea and lemon risotto, finished with Parmesan, mint and a little brown butter.

A juicy rosemary-garlic lamb patty on a toasted brioche bun with tangy whipped feta, peppery arugula and crunchy quick-pickled cucumbers.

Rigatoni tossed with deeply seared wild and cremini mushrooms, nutty brown butter, garlic, lemon and Parmesan, crowned with crispy fried sage. Vegetarian.

Crispy baked tofu and roasted sweet potato over coconut rice with crunchy slaw, finished with a zesty lime-peanut sauce and toasted peanuts. Vegan.

Spice-crusted Pacific rockfish seared hot and tucked into warm corn tortillas with fresh mango-jalapeño salsa, crunchy cabbage and a cooling lime crema. Makes 6 tacos.

A big pot of West Coast mussels steamed in a fragrant coconut, lemongrass, ginger and red curry broth, with grilled baguette for dipping.

A silky, set-in-the-fridge lemon cream finished with a ribbon of fruity olive oil and a buttery brown sugar crumble for crunch.

Rich, velvety dark chocolate custards lifted with fresh orange zest and finished with a whisper of flaky sea salt.