Fried Cheesy Rice Ball

Delectable fried balls of dry grown australian rice, bull kelp and cheese curd.

David Moyle

Fresh from a stint at the Waterloo Inn, chef David Moyle brings us cheesy balls of rice with bull kelp. Mindblowingly good. Scarf down one with each topping: raw bluefin tuna, braised abalone and calamari, or local black truffle.

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Sample Menu

Fried Cheesy Rice Ball
- GF
- V
Dry grown australian rice with bull kelp + cheese curd
Raw bluefin tuna with capers topping
- GF
- DF
Braised abalone + southern calamari topping
- GF
- DF
Local black truffle topping
Wild Fennel + Kelp Sparkling Mineral Water