One of the sides here that is highly recommended by patrons, the Egg Confit was described as "Truffle Potato Mousseline, Macademia Nuts, Brown Butter". Utterly addictive, the sous vide egg was flowy and the simple seasoning was able to bring out the strong truffle flavours that perfumed the smooth potato mousse made creamy from the Brown Butter. Thin crisps made the dish contain a crispy texture in the otherwise smooth and slurpy appetiser, and crunchiness was also included with the clever usage of Macademia nuts which gave it a slight nutty flavour which went surprisingly well with the truffle flavours. The complex combination of flavours and textures makes this starter not only a gastronomical one, but also one that was delightful and certainly started the meal right.