00:00Chicken nuggets and caviar. This is what happens when a five-star hotel decides
00:04comfort food needs an upgrade. It's either a stroke of pure genius or the
00:10most unhinged thing on the Sydney menu right now. So this isn't just a chicken
00:14nugget experience, it's a really pimped up chicken nugget experience. So we've got
00:18creme fraiche and chives and some black caviar to go with it as well. Best combo?
00:23We'll soon find out. Let's get stuck in. I think calling this pan crumb chicken nugget
00:28a chicken nugget is not really fair. It is so much more than that. Big chunk of
00:32chicken. Juicy, crunchy on the outside. That's delicious. Opening a tin of caviar.
00:39Look, it's not something I'm used to. I could get used to doing it.
00:42Creme fraiche first. A fleek. Caviar on top.
00:49Now that is a chicken nugget. Down in one. The smooth creaminess of the creme fraiche.
00:54Beautiful. Then you get that beautiful salty flavour of the black caviar. Oh god, that's good.
01:01Way too fancy for me in chicken nuggets, but this is brilliant.
01:04Hendrix Lux Tini. So it's got beautiful nori seaweed liquor in it. You can really taste that
01:10oceany sort of flavours that complement the black pearl caviar. Oh god, love a good Hendrix martini.
01:19The Lux Nuggets box. Another Hendrix moment. And you can find it up here at Astabar at the
01:24Intercontinental Sydney. Yeah, it's one to come and check out. Cheers.
