Main course after the mussels!
Crispy free range pork belly with 5 spice, pickled ginger, freshly grated Tasmanian wasabi root, Korean chilli sauce, lettuce cups, toasted nori seaweed, shiso from the garden. You take a lettuce leaf, then fill it with the seaweed, shiso, wasabi; ginger and pork, and then dip it in the Korean chilli sauce and wrap it up and eat it.
