Out through a forest of Eucalyptus leaves peeks a single pin handle. Theoretically, when the diner lifts the pin, s/he is rewarded with a cube of brioche-dusted lamb tenderloin skewered with a Nicoise olive and already sauced with fava bean puree and akudjura (described as an "Australian bush tomatoe, which is known to have similar flavor components to sun-dried tomatoe with more of a caramelized flavor with a hint of chocolate.") When everyone at my table lifted out the pin, we were rewarded with an olive... but not lamb. All in my party had to go digging through the forest to get to the lamb and move it around to gather up some sauce. Together, it was all very savory... the fava bean puree was sort of like pureed avocado. Tother with the scent of the Eucalyptus, the entire experience had an "herbal" impression on me.

And her little friend 'wee lamb' who hides in her pocket until play-time!

Note the dandelion on her pocket (lambs love dandelions!)