Spring lunch set: Eggplant rice bowl & clam soup

Drawing inspiration from a classic Japanese Teikoushu meal, our new lunch bowl is accompanied by traditional Ushi Jiro (clam soup).

It’s made with eggplant grilled and baked until it’s deliciously soft - glazed with a Xián spice mix, enriched with garlic sauce of kombu and shiitake. The eggplant tops rice dressed with an asparagus and sugar snap salad and a soy egg.

Our Ushi Jiro combines Goolwa pipis, kombu and sake.