French onion soup with fresh thyme and gruyère cheese, coconut crȇpe wrapped around halibut delicately poached in truffle butter, forest foraged ramp risotto topped with prosciutto and dusted with fresh parmesan, crack pie with milk ice cream on a vanilla tuile and a French canelé with a malt barley and hazelnut latté. Yum. Chris Godfrey’s twelve course meal in a can sounds amazing.
I can't wait to try love.fish in Rozelle. Run by Michael and Michelle Grand-Milkovic, the "fish bar with a green heart" only sells sustainable fish and promotes recycling (all their used cooking oil is collected and turned into Biodiesel). Plus, they appear to understand the importance of design and brand identity. Fabulous.