Sourced from the deep-sea waters of Shark Bay in Western Australia, the Honey Bug is a diminutive crustacean, often overlooked by commercial fishers in favour of larger, more familiar bugs.

“Honey Bugs are like the sashimi grade version of other seafood bugs,” says Jake. “They’re softer, sweeter, and are translucent in colour. You eat the tail meat in one bite.”

Has Ghanem Group sparked a new culinary trend? “Our guests absolutely love them,” Jake says. “I’m pretty much buying all that I can get my hands on, so diners are likely to find them at Ghanem Group restaurants only, for now.”

At Black Bird, Honey Bugs are accompanied by a finger lime and shallot mignonette - which is well suited to a variety of shellfish.