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The menu at Little Bastard is succinct, with a list of just 10 dishes to choose from. Dishes are interesting though, with an Asian fusion element in each, and one of our favourites was the Kaeng Phet Mu ($24). Bouncy, tender 14hr sous vide Iberico pork collar with a Thai red curry thick gravy on the side. The flavours of the curry were on point, and were deliciously robust. We proceeded to mop the plate clean with bread even after we'd gobbled up the meat.