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Expect native ingredients sourced by Indigenous social enterprise Bush to Bowl woven into Aussie brunch classics. Highlights include a breakfast version of prawn toast – golden sesame-crusted prawns on a sourdough crumpet, enlivened by lemon aspen curd – and the pure fish-and-chip-shop perfection of potato scallops liberally seasoned with flaky sea salt and vinegar. (BTB stands for “by the bridge”, by the way.)

Must order: Potato scallops with malt vinegar.