CHARRED WAGYU FRIED RICE WITH ROASTED BONE MARROW

Fat renders into rice over a live flame, catching at the edges until each grain turns smoky and crisp.

• Chargrilled Australian Wagyu ribeye, sliced thin.
• Roasted bone marrow, spooned in hot.
• Doubanjiang, fermented and deeply savoury.
• Spring onion, sliced sharp and raw.

The ribeye is grilled over fire first, then folded through the rice so the charred edges stay intact and the fat carries the doubanjiang through every grain. Roasted marrow goes in at the pass, melting down into the rice as it hits the bowl. Contains: soy. May contain: traces of gluten.