Waikanae Butcher wild boar and pork patty, with melted provolone, parmesan, fennel and rocket, and Bond Store spicy vodka tomato sauce in a housemade brioche bun, with panelle. This burger is a soulful tribute to the chef Michele’s Sicilian roots. It’s inspired by childhood memories of foraging wild vegetables, chasing rabbits, picking snails after the rain, and hearing stories from Michele's father about wild boar hunts in the Monti Sicani.