Tasmanian roving chef Lilly Trewartha’s katsu sando takes inspiration from her time spent in Japan. The result is a hand-held stack of panko-crusted pork, thick soft bread and a Japanese-style barbeque sauce spiked with local apples. Don’t miss it.
Sample Menu
Katsu Sando| DF |
Crumbed Tasmanian pork, apple bulldog sauce, golden curry mustard, shaved cabbage, fresh white bread.