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Prolong the taste of Christmas with this refreshing dessert that makes good use of Christmas pudding leftovers. You can use whatever moulds you like or, alternatively, freeze the mixture in a plastic container and scoop it out to serve. You'll need to begin this recipe a day ahead.
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Lunch daily 12.15pm-2.30pm
Dinner Thu-Sat 7pm-10pm
What a happy place this is. With the bright paintings and colourful cord flexes on the pendant lights and the geniality of the welcome, it's easy to think you've stumbled into a cheerful café (which half the premises is, with low-key dining downstairs by day and fine dining upstairs by night). But don't be fooled into thinking all this charm is a substitute for polish. Far from it. The six- to seven-course dégustation designed by Karl and Katrina Kanetani - chefs with Quay, Pier, Est and more on their CVs - simply sings. A dewy smoked tomato consommé opens, followed by the imaginative likes of pork paired with katsuoboshi and broccoli. The wines are matched thoughtfully - ask for small pours if you want to commit the entire experience to memory. Try to find room for Katrina's unrivalled desserts - rosemary panna cotta, baked strawberries and chocolate soil, say - which perform a well-practised dance between sweet and savoury.