Commence your midday feast with a small bite of two-star Michelin chef Meyjitte Boughenout’s selection of sashimi from the raw bar, before you move on to the extensive selection of more substantial fare. Perhaps you’ll choose a culinary delight from the agemono (tempura) selection, which includes Moreton Bay bugs or, for our cheese-loving friends – guilty – go for the haloumi with umami dashi broth and honey. Accompany the smaller bites with drool-inducing yakitori-style salmon skewers, robata lamb with miso and blue cheese served alongside black onion rings and cabbage, or seriously delicious twice-cooked pork ribs with spicy miso barbecue sauce.

If you consider your dessert stomach an entirely seperate affair and simply can’t go past something sweet – no matter the feast you’ve just indulged in – opt for the raspberry bomb alaska, flambéed at the table with Japanese gin. Pair your lunch with one of the 70 Japanese whiskeys on offer – it’s your choice whether you enjoy the top-shelf tipple neat, served on hand-cut rock ice, as a highball or in a classic old fashioned. It’s a soul-warming winter recipe for keeping your bellies full and tastebuds happy, with lunch bookings available now.

Images: Kirra Smith Photography.