Late Sunday brunch

[shapeofthings]

Lightly toasted fresh rye bread spread with continental unsalted butter, topped with lightly grilled smoked gypsy ham, crispy-grilled halloumi and free range eggs fried sunny-side up. Served with fresh baby spinach leaves, smoked tomato-chilli salsa and a cool glass of Western Australian white.

It doesn't get much better than here at the Aquarium, and to top it off, my hands still smell delicious.