We know we covered Little Creatures recently (remember that amazing New York Cheesecake with cherries and cocoa tuile?). But we had to let you know about a cool new ‘order and pay at the table’ innovation they’ve implemented to keep us safe in these trying times.
Not only is this super-easy for ordering takeaways online, but it’s now possible to use the same system on your phone if you choose to dine in at Little Creatures. You simply scan a QR code (we all know how to do that now), the system will ask for your table number (right in front of you), and away you go with your order.
Don’t worry, they still have the same wonderful waitstaff who will bring your food to you, and you can still order directly with them too if you like. But the new system gives you the option of staying in your bubble without needing to line up to order or pay – because yes, you can also pay using the same system while still at your table. Gone are the days of one tab too: if you’re with a group you can just order and pay for your own meal. Contactless genius – with no quibbling over who ate what!
To celebrate the arrival of their spring menu, we have another simple and delectable Little Creatures recipe you can try at home.
Kingfish Kokoda
Ingredients
500g fresh line-caught kingfish, diced into 2cm cubes
80ml lime juice
½ small red chilli, finely diced
300ml coconut cream
Small handful coriander, chopped
100g diced cucumber
100g diced red pepper
100g diced watermelon
Salt and pepper to taste
Lime wedges
Sliced spring onion
Method
Marinate diced kingfish in lime juice and diced red chilli in a large non-reactive bowl for one hour. Drain off ½ the marinating juices and add the remaining ingredients except the lime wedges and spring onion. Divide into 4 serving bowls and garnish with spring onion and lime wedges.
Note: you can use any other firm, fresh white fish as available; watermelon optional but delicious.
