Here are my food for the day.
|Flying Fish: Prawns served with Okra Sambal|
|Four In Hand: Roast Suckling Pig, Coleslaw, Onion Rings and Hot Sauce|
|Quarter Twenty One: Slow Cooked and Caramelised Short Rib with Bone Marrow Persillade|
|Efendy: Traditional Charcoal BBQ Lamb and Veal Kebab, Smoked Eggplant and Chobani Greek Yogurt|
|Otto Ristorante: Ragu di Pollo Affumicato - Pasta with Lightly Smoked Lilydale Chicken, Carrot Puree and Parmesan|
|Booza Ice Cream: Sweet Sesame Halawa|
|Free Food from Tattersalls Club Sydney|