Chef Andrew reimagines the much-loved Hawaiian plate lunch, which is a hearty meal comprised of overloaded portions, with a hand-cut venison burger topped with a fried egg and homemade gravy.

Chef Andrew serves a single tuna in three different ways. He cooks a grilled centre-cut tuna steak topped with a miso-mustard sauce, tuna tartare from the trim and poached tuna belly for his reinterpretation of a Nicoise Salad.