It’s All About Ewe – Karl Tiefenbacher
The Tasting Room
"Conscious Valley Farm slow-cooked pulled lamb shoulder, with rocket, Ohariu Valley foraged watercress, roasted pepper and tomato relish, pickled red onions and tahini yoghurt sauce in an Arobake brioche bun, with thick-cut chips.
Vegetarian alternative: Roasted eggplant"