Turned out he used to work at Tetsuya's in Sydney and we were lucky to get a table for an early dinner that night.
We had a fantastic meal consisting of deep-fried chilli salt zucchini chips as a compliment from the kitchen. As a starter we had free range son in law eggs and they were beautiful, the yolk still soft and gooey with a crisp skin. The dressing was sweet with lots of cashews and spring onions for a bit of a crunch. As a main, we ordered kung po chicken and Japanese pork belly salad with daikon and mint and especially the pork belly salad was divine. The fatty and tender pork belly featuring a crispy cruckling skin countered with the sweet and sour salad was a combination made in heaven. The dessert was very special too. Three different flavours of ice cream: ginger, cassia bark and cardamom, mmmh.