Closing the year with lunch at Duck Duck Goose where chef/owner Willie has tweaked his menu to meet the taste of his North Shore customer base. We started with a tempter of tapioca puff. The Bao is still a firm favourite; Ken had the Tofu Bao, pickled courgette slaw and satay sauce. Uncle had the new to the menu Banh Mi which is already proving to be a winner with punters. Today, it’s the braised honey & soy tofu in a baguette filled with chicken terrine, pickled coriander and Vietnamese mayo. Other fillings include lemongrass chicken and caramelised pork belly. We had iced coffee and a cooling summer drink of matcha and strawberry. To finish, we shared a fruit and nut slice with dried cranberry. #steamedbao #tofubao #banhmi #braisedhoneysoytofu #duckduckgoosecafe #rosedale #summermenu (at Duck Duck Goose Eatery) https://www.instagram.com/p/B6uw21ZJrrf/?igshid=l2pjiw8cmc6n