You can hear the puffed pork skin crackle like popping candy as it makes its way to your table. The crispy, golden centrepiece sits majestically atop a generous serving of organic pork belly that has been braised at 140 degrees for six-hours, smoked pear puree, braised cabbage with bacon, apples and balsamic. The extraordinary crackle has been boiled, set, dehydrated for 24-hours and then deep fried for your eating pleasure. Also gracing the new menu is 6-hour braised lamb shoulder that weighs in at a hefty 1-kilogram and sits alongside chermoula yoghurt, eggplant and tomato salsa and a Moroccan-inspired cous cous salad as well as head chef Geoff’s personal favourite, ceviche of market fish, heirloom tomatoes, green chilli, coriander, lime juice and tostada. If you’ve still got room for dessert, try the salted caramel Pana Cotta. It’s so pretty you’ll almost feel bad plunging your spoon into its deliciously creamy centre and scooping up ribbons of milk chocolate, salty pistachios, caramel popcorn and vanilla cream.

The new seasonal menu has been crafted to reflect Hank’s modern Australian-fusion philosophy and offers uncomplicated descriptions so you can leave your dictionary at home. The fare is rustic, beautifully presented and made from local produce. It was a wise move separating the menu into share plates and mains although one quick look at the new selections, you may very well struggle with the whole concept of sharing. See our Stumble Guide for opening times.