Kangaroo fillet, veal tongue and braised witlof

Neddy’s was among the first restaurants to serve kangaroo. It took a few weeks to perfect the technique—we experimented with stir-fry and braising—but finally we grilled it rare. This was the best method because the meat is so lean and lacks a distinct game flavour. It has a slightly coarser grain compared with venison and tends to lose fluid as soon as it is cooked. Eating it rare is an excellent way to enjoy the delicate flavour and velvety texture of the meat. This particular dish reflec