Chef Then Jun Kiong pan-sears barramundi fish ($22) and tops it barbecue-style with sambal belachan chilli, lime and prawn crackers. The fish is sourced from new local fish farm Kühlbarra.
This medley of mushrooms ($14) on edible soil uses bamboo shoots and herbs from Plonk’s own herb patch. Head chef Lennon Sim adds pistachio nuts to his dish to create a contrast in bite to the softness of the fungi.
This raw lasagna ($16) with walnut ‘meat’ and macadamia nut cheese, created by Carmen Low, comprises zucchini sheets with locally sourced spinach, tomatoes and Swiss brown mushrooms from Quan Fa Organic Farm.