Izakhaya

ROBATA MENU

In the spirit of Japanese Izakayas’ street culture, KōL welcomes you to a vibrant meeting place where food and drinks are shared joyously with friends.


Our menu delivers Authentic & Contemporary Japanese Cuisine as a sharing experience where plates are delivered hot off our atisinal Binchō-Tan coals & with precision off the Bōchō sushi blade. 

Dozo Omeshiagari Kudasai!

"Enjoy Your Food!"!

VG – Vegan  | V – Vegetarian | LV – Lacto-Vegetarian |* – Seasonal

Menu subject to change without notice.

Tsukidashi

TSUKIDASHI

‘Quick Nibbles’.

Served first at Japanese Izakayas, while you wait for the rest of your dishes.

EDAMAME - TRADITIONAL (VG)
Sea Salt

EDAMAME - LIME (VG)
Lime Salt / Lime Juice

EDAMAME - CHARGRILLED (VG)
Spicy Red Pepper / Ginger Soy

GREEN BEANS SESAME (served at room temperature) (VG)

CHICKEN TATSUTA-AGE
Crispy Chicken Wings / Sesame / Ginger-Soy & Sake / Wasabi-Mayo

CHICKEN SPICY WINGS
Chilli-Fried Chicken Wings / Hot Sauce

IKA NO KARI KARI-AGE
Crispy Fried Squid / Umami Salt & Pepper / Wasabi-Mayo

IKA NO KARI KARI-AGE SPICY
Crispy Fried Squid / Umami Salt & Pepper / House Chilli Sauce

PANKO PRAWNS
2 LM Queens/ KōL Wasabi Tartare / Wakame KōLslaw

OYSTERS / Namibia / Luderitz / Large

APPURU-KONBU
Apple Seaweed Vinegar / Apple-Shiso Salsa / Umami Seafoam / Soya Pearls

KHAYA OYSTERS
Shiso Vinegar Ponzu / Shiso & Onion Salsa / Angel Hair Nori / Daikon & Chilli Oroshi / Umami Seafoam

Izakhaya 01

IZAKHAYA 01

GYOZA

Potstickers / Japanese Pan-Fried Dumplings / 5pce

PORK
Smoked Pork / Cabbage / Nira / Sesame / Negi / Beni Shoga

VEGETARIAN (VG)
Bean Sprout / Carrot / Shiitake / Cabbage / Nira / Beni Shoga

HĀGÁAU

Steamed Dumplings / Gluten Free/ Egg Free/ 5pce

OCTOPUS
Beni Shoga / Bamboo Shoot / Negi / CharKōL

PRAWN
Shiitake / Ginger / Coriander / Bamboo Shoot

SHISO & CREAM CHEESE (LV)
Beetroot / Sesame / Cream Cheese / Red Onion / Shiso

SPINACH & CREAM CHEESE (LV)
Wheatgrass / Charred Baby Spinach / Sesame / Walnut

Izakhaya 02

IZAKHAYA 02

YAKITORI/CHICKEN

HATSU
Chicken Hearts / Tare / Shichimi Togarashi / 2pce

NEGIMA
Chicken Thigh / Negi / Tare / 2pce

TSUKUNE
Chicken Kofta / Tare / Kimchi / Sesame / 2pce

TEBASAKI
Chicken Winglets / Teriyaki / 4pce

NIKU/MEATS

DACHō NIKU
Ostrich Fillet / Neri Ume / Ume-Butter / 2pce

BUTA NIKU
Pork Belly / Oak Smoked / Sansho Pepper / 2pce

PORK RIB
Spicy Ginger Marinated / 3pce

WAGYU KOFTA
Wagyu Beef / Tare / Daikon Tsukemono / Yuzu Mustard / 1pce

UMI/OCEAN

HOTAGEGAI
Atlantic Scollops / Smoked Soya / Shiso, Daikon & Red Onion Salsa / 4pce

IWASHI NO KABAYAKI
Sardine / Daikon Ginger Oroshi / Sweet Soya / 2pce

ONIGARA YAKI
1 King Giant Prawn / Smoked Soya Butter / Lime Mayo Dip

SHAKE KAMA
Salmon Collar / Tare / Lime / 2pce

YAKI TAKO
Octopus Tentacle / Yuzu-Mayo / Shiso Salsa / 1pce

CRAYFISHU YAKI
Cape Crayfish / 160-180g / Crispy Leek / Lemon Ponzu Butter / Kombu Crunch / Cucumber & Red Onion Salsa

SHISHAMO NO SHIO YAKI
Saltwater Smelt/ Sea salt / Lemon / Japanese Delicacy / 3pce

YASAI/VEGETABLE

ASPARAGASU (LV)
Organic Asparagus / Yuzu Butter

BUROKKORI (VG)
Tender stem Grilled Broccoli / Lemon / Olive Oil / Wasabi Pepper

SHIITAKE MUSHROOM & NEGI (VG)
Ponzu / Sesame

AGE-TOFU (VG)
Daikon & Ginger Oroshi / Negi / Konbu Ponzu

TOMOROKOSHI (LV)
Sweetcorn / Wasabi Butter / Wasabi Salt

YASAI KOFTA
Beyond Beef / Butternut / Chickpea / Yoghurt Dip

HIBACHI/JAPANESE "FIRE BOWL"

WAGYU
Umami Salt / Yakiniku Sauce / Real Wasabi

KINGKLIP
Spicy Miso Marinade / Daikon / Negi / Grilled on Hoba Leaf or Cedarwood

‘Robata’, short for ‘Robatayaki’, translates as ‘fireside grilling’ in Japanese. Robata originates from a centuries-old country style of cooking by northern Japanese fishermen over white-hot Binchō-Tan charcoal around a communal hearth (iori), usually “Kushiyaki” style (Kushi = Skewer“, “Yaki” = to grill). Binchō-Tan generates a pure flavour profile and is the fuel that fires our flavours and fragrances. It is the burning centre of all we do, and that which creates the heat which brings us together around the fire.

This is why we are KōL.

Izakhaya 03

IZAKHAYA 03

TEMPURA

Lightly Battered & Deep Fried / Served with Soya-based Fish Broth.

Please allow for extra preparation time.

EBI
LM King Prawn & Shiso / 2pce

KISU
Whiting Fish "Lady Fingers" & Shiso

ISOBE IKA
Nori Wrapped Calamari Steak Strips & Shiso

SHOJIN / VEGETABLE SELECTION
INGEN / Green Bean / KABOCHA / Pumpkin / NASU / Eggplant / ZUKKI / Zucchini / SHISO / RENKON / Lotus Root / Served with Wasabi or Yuzu Salt / (VG) available without broth

CHICKEN KATSU
Japanese Style Ponko Fried Chicken / Deboned Leg Quarter / Coleslaw / Tonkatsu BBQ Sauce / Wasabi Mustard

Izakhaya 04

IZAKHAYA 04

MEN RUI

Noodles.

TANUKI HIYASHI UDON
Cold Udon Noodles / Wakame / Wasabi / Edamame / Soft Egg / Tempura Crumb / Soy Dashi

YAKI UDON
Pan Fried Noodle / Mixed Wild Mushroom /
Truffle / Katsuobushi

PRAWN TEMPURA SOBA
2 Queen Prawns / Buckwheat Noodle /
Soy Dashi Broth / Negi / Wakame

Izakhaya 05

IZAKHAYA 05

DONBURI

Rice Bowls.

GYU DON
Thinly Sliced Beef Flank / Soya / Mirin /
Sesame / Negi / Moyashi

UNAGI
Grilled Freshwater Eel / Sweet Soya / Ginger / Sesame

SūPU/SOUP

MISO SOUP
Traditional / Tofu / Wakame / Negi

MûRU GAI / MUSSEL BOWL
Fresh East Coast Black Mussels / Sake & White Soy Broth /
Spicy Miso / Negi & Tamanegi / Furikake Senbei /
* Gluten Free Available

Kamado

KAMADO (KITCHEN)

Kamado / Coal Oven

ALASKAN BLACK COD
200g / Saikyo Miso / Apricot Tsukemono / Hajikami Shōga

BEEF SHORT RIB
250g / Grass Fed / Smoked Soya Glaze / Umami Beetroot Purėe / Wasabi Mustard / Crispy Leek

DACHô FILLET
200g Ostrich Fillet / Berry Soy & Yuzu Jus /
Black Potato Garlic Purée / Mielie Meal Purée / Corn Tempura

KINGKLIP
250g / Ponzu Lemon-Butter / Organic Asparagus /
Shimeji Tsukemono / Wasabi Oil

LAMB CHOPS
250g / Karoo Lamb / Miso Glazed / Edamame Hummus

NORWEGIAN SALMON
200g / Ume-Ginger Sauce / Mint & Edamame Purèe /
Crispy Sesame Wakame

TUNA STEAK WASABI
200g / Wafu Sweet Soya Glaze / Wasabi Sesame / Rice Noodle / Coriander / Wasabi Oil / Wasabi Butter

*****

ACCOMPANIMENTS (V) (LV)

Black Fried Rice / Carrots/Shiitake / Green Beans / Onion
Cucumber & Daikon Salad
Japanese Potato Salad
Sesame Spinach with Ponzu Butter
Steamed Rice & Furikake
Steamed Vegetables with Yuzu Dressing
Sweet Potato Honey-Sesame
Wasabi Wedges

WAGYU

"Wa" - Japanese, "Gyu" - Cow. Prepared with Umami Konbu Salt & Smoked Soya / Served with Wasabi, Kizami Wasabi & Daikon Tsukemono.

WAGYU RIBEYE / 250g

WAGYU RUMP / 300g

Ask your Waitron about other available cuts.

USDA PRIME BEEF

AAA Grade / Exclusively imported by KōL

Miso-Dashi Sweet Potato Fondant / Crispy Wasabi Leeks / Charred Mielie Purèe / Pan-fried Croutons / Katsuobushi Jus / Soya Salt

PLEASE NOTE: In order not to compromise the flavour and maturation process, no meat cuts may be cooked to temperatures greater than 'Medium'

STRIPLOIN / 400g / 30 day wet-aged

RIBEYE / 400g / 30 day dry-aged

TOMAHAWK / 1.2kg / 30 day dry-aged

YASAI/VEGETABLE

CAULIFLOWER STEAK (LV)
Umami Spice / Parmesan / Panko Crumb / Edamame & Mint Purée / Cauliflower Purée / Fresh Italian Truffle / Truffle Paste / Truffle Oil

DEN GAKU NASU (VG)
Roasted Eggplant/ Saikyo Miso / Roasted Sesame

ERYNGII MUSHROOM STEAK (VG)
Smoked Soy / Umami Seasoning / Edamame & Mint Purée / Black Risotto

YAKIMESHI - VEGETABLE (VG)
Japanese Style Black Fried Rice / Mixed Vegetables/ Truffle Spray

YAKIMESHI - PRAWN
Japanese Style Black Fried Rice / Mixed Vegetables /
Prawn / Katsuobushi

Kamado is the Japanese word for “stove” or wood or charcoal-fuelled oven. It means a “place for the cauldron”. At KōL we have two Jasper coal ovens in our Kitchen Cauldron where, in keeping with our principal cooking methodology, we use our unique flavour-enhancing Binchō-Tan charcoal. 

Amaimono

AMAIMONO

Something Sweet.

BINCHõTAN CHOKORēTO LOG
Soy-Salted Caramel Frozen White Chocolate Mousse / Black Sesame / Black Coffee Jelly / Edible Ash / Lit with Liquor

DRUNKEN PINEAPPLE
Robata Grilled/ Rum Infused / Sake / Mirin / Shiso / Vanilla Ice Cream

MOCHI ICE CREAM
Round Japanese confectionery consisting of a sticky rice dumpling (mochi) filled with different flavours of ice cream / 5pce

MATCHA MESS
Matcha Ice Cream / Meringue / Matcha Chocolate

YUZU PANNA COTTA
Candied Yuzu Peel / Miso Salted Caramel Tuile / *No added beef gelatine

SANSHIYOKU KASUTERA
Trio of Chocolate, Mocha & Vanilla Japanese Castella Cake / Honey Chantilly Cream / Dark Chocolate Sauce

CHOKOrēTO BROWNIE
Yuzu Pumpkin Purée / Amarula-Popcorn Ice Cream / Caramelised Popcorn / Black Sugar Tuile / Melty Hot Choc Sauce

VG – Vegan  | V – Vegetarian | LV – Lacto-Vegetarian |* – Seasonal

Menu subject to change without notice.

TSUKIDASHI

‘Quick Nibbles’.

Served first at Japanese Izakayas, while you wait for the rest of your dishes.

EDAMAME - TRADITIONAL (VG)
Sea Salt

EDAMAME - LIME (VG)
Lime Salt / Lime Juice

EDAMAME - CHARGRILLED (VG)
Spicy Red Pepper / Ginger Soy

GREEN BEANS SESAME (served at room temperature) (VG)

CHICKEN TATSUTA-AGE
Crispy Chicken Wings / Sesame / Ginger-Soy & Sake / Wasabi-Mayo

CHICKEN SPICY WINGS
Chilli-Fried Chicken Wings / Hot Sauce

IKA NO KARI KARI-AGE
Crispy Fried Squid / Umami Salt & Pepper / Wasabi-Mayo

IKA NO KARI KARI-AGE SPICY
Crispy Fried Squid / Umami Salt & Pepper / House Chilli Sauce

PANKO PRAWNS
2 LM Queens/ KōL Wasabi Tartare / Wakame KōLslaw

OYSTERS / Namibia / Luderitz / Large

APPURU-KONBU
Apple Seaweed Vinegar / Apple-Shiso Salsa / Umami Seafoam / Soya Pearls

KHAYA OYSTERS
Shiso Vinegar Ponzu / Shiso & Onion Salsa / Angel Hair Nori / Daikon & Chilli Oroshi / Umami Seafoam

IZAKHAYA 01

GYOZA

Potstickers / Japanese Pan-Fried Dumplings / 5pce

PORK
Smoked Pork / Cabbage / Nira / Sesame / Negi / Beni Shoga

VEGETARIAN (VG)
Bean Sprout / Carrot / Shiitake / Cabbage / Nira / Beni Shoga

HĀGÁAU

Steamed Dumplings / Gluten Free/ Egg Free/ 5pce

OCTOPUS
Beni Shoga / Bamboo Shoot / Negi / CharKōL

PRAWN
Shiitake / Ginger / Coriander / Bamboo Shoot

SHISO & CREAM CHEESE (LV)
Beetroot / Sesame / Cream Cheese / Red Onion / Shiso

SPINACH & CREAM CHEESE (LV)
Wheatgrass / Charred Baby Spinach / Sesame / Walnut

IZAKHAYA 02

YAKITORI/CHICKEN

HATSU
Chicken Hearts / Tare / Shichimi Togarashi / 2pce

NEGIMA
Chicken Thigh / Negi / Tare / 2pce

TSUKUNE
Chicken Kofta / Tare / Kimchi / Sesame / 2pce

TEBASAKI
Chicken Winglets / Teriyaki / 4pce

NIKU/MEATS

DACHō NIKU
Ostrich Fillet / Neri Ume / Ume-Butter / 2pce

BUTA NIKU
Pork Belly / Oak Smoked / Sansho Pepper / 2pce

PORK RIB
Spicy Ginger Marinated / 3pce

WAGYU KOFTA
Wagyu Beef / Tare / Daikon Tsukemono / Yuzu Mustard / 1pce

UMI/OCEAN

HOTAGEGAI
Atlantic Scollops / Smoked Soya / Shiso, Daikon & Red Onion Salsa / 4pce

IWASHI NO KABAYAKI
Sardine / Daikon Ginger Oroshi / Sweet Soya / 2pce

ONIGARA YAKI
1 King Giant Prawn / Smoked Soya Butter / Lime Mayo Dip

SHAKE KAMA
Salmon Collar / Tare / Lime / 2pce

YAKI TAKO
Octopus Tentacle / Yuzu-Mayo / Shiso Salsa / 1pce

CRAYFISHU YAKI
Cape Crayfish / 160-180g / Crispy Leek / Lemon Ponzu Butter / Kombu Crunch / Cucumber & Red Onion Salsa

SHISHAMO NO SHIO YAKI
Saltwater Smelt/ Sea salt / Lemon / Japanese Delicacy / 3pce

YASAI/VEGETABLE

ASPARAGASU (LV)
Organic Asparagus / Yuzu Butter

BUROKKORI (VG)
Tender stem Grilled Broccoli / Lemon / Olive Oil / Wasabi Pepper

SHIITAKE MUSHROOM & NEGI (VG)
Ponzu / Sesame

AGE-TOFU (VG)
Daikon & Ginger Oroshi / Negi / Konbu Ponzu

TOMOROKOSHI (LV)
Sweetcorn / Wasabi Butter / Wasabi Salt

YASAI KOFTA
Beyond Beef / Butternut / Chickpea / Yoghurt Dip

HIBACHI/JAPANESE "FIRE BOWL"

WAGYU
Umami Salt / Yakiniku Sauce / Real Wasabi

KINGKLIP
Spicy Miso Marinade / Daikon / Negi / Grilled on Hoba Leaf or Cedarwood

‘Robata’, short for ‘Robatayaki’, translates as ‘fireside grilling’ in Japanese. Robata originates from a centuries-old country style of cooking by northern Japanese fishermen over white-hot Binchō-Tan charcoal around a communal hearth (iori), usually “Kushiyaki” style (Kushi = Skewer“, “Yaki” = to grill). Binchō-Tan generates a pure flavour profile and is the fuel that fires our flavours and fragrances. It is the burning centre of all we do, and that which creates the heat which brings us together around the fire.

This is why we are KōL.

IZAKHAYA 03

TEMPURA

Lightly Battered & Deep Fried / Served with Soya-based Fish Broth.

Please allow for extra preparation time.

EBI
LM King Prawn & Shiso / 2pce

KISU
Whiting Fish "Lady Fingers" & Shiso

ISOBE IKA
Nori Wrapped Calamari Steak Strips & Shiso

SHOJIN / VEGETABLE SELECTION
INGEN / Green Bean / KABOCHA / Pumpkin / NASU / Eggplant / ZUKKI / Zucchini / SHISO / RENKON / Lotus Root / Served with Wasabi or Yuzu Salt / (VG) available without broth

CHICKEN KATSU
Japanese Style Ponko Fried Chicken / Deboned Leg Quarter / Coleslaw / Tonkatsu BBQ Sauce / Wasabi Mustard

IZAKHAYA 04

MEN RUI

Noodles.

TANUKI HIYASHI UDON
Cold Udon Noodles / Wakame / Wasabi / Edamame / Soft Egg / Tempura Crumb / Soy Dashi

YAKI UDON
Pan Fried Noodle / Mixed Wild Mushroom /
Truffle / Katsuobushi

PRAWN TEMPURA SOBA
2 Queen Prawns / Buckwheat Noodle /
Soy Dashi Broth / Negi / Wakame

IZAKHAYA 05

DONBURI

Rice Bowls.

GYU DON
Thinly Sliced Beef Flank / Soya / Mirin /
Sesame / Negi / Moyashi

UNAGI
Grilled Freshwater Eel / Sweet Soya / Ginger / Sesame

SūPU/SOUP

MISO SOUP
Traditional / Tofu / Wakame / Negi

MûRU GAI / MUSSEL BOWL
Fresh East Coast Black Mussels / Sake & White Soy Broth /
Spicy Miso / Negi & Tamanegi / Furikake Senbei /
* Gluten Free Available

KAMADO (KITCHEN)

Kamado / Coal Oven

ALASKAN BLACK COD
200g / Saikyo Miso / Apricot Tsukemono / Hajikami Shōga

BEEF SHORT RIB
250g / Grass Fed / Smoked Soya Glaze / Umami Beetroot Purėe / Wasabi Mustard / Crispy Leek

DACHô FILLET
200g Ostrich Fillet / Berry Soy & Yuzu Jus /
Black Potato Garlic Purée / Mielie Meal Purée / Corn Tempura

KINGKLIP
250g / Ponzu Lemon-Butter / Organic Asparagus /
Shimeji Tsukemono / Wasabi Oil

LAMB CHOPS
250g / Karoo Lamb / Miso Glazed / Edamame Hummus

NORWEGIAN SALMON
200g / Ume-Ginger Sauce / Mint & Edamame Purèe /
Crispy Sesame Wakame

TUNA STEAK WASABI
200g / Wafu Sweet Soya Glaze / Wasabi Sesame / Rice Noodle / Coriander / Wasabi Oil / Wasabi Butter

*****

ACCOMPANIMENTS (V) (LV)

Black Fried Rice / Carrots/Shiitake / Green Beans / Onion
Cucumber & Daikon Salad
Japanese Potato Salad
Sesame Spinach with Ponzu Butter
Steamed Rice & Furikake
Steamed Vegetables with Yuzu Dressing
Sweet Potato Honey-Sesame
Wasabi Wedges

WAGYU

"Wa" - Japanese, "Gyu" - Cow. Prepared with Umami Konbu Salt & Smoked Soya / Served with Wasabi, Kizami Wasabi & Daikon Tsukemono.

WAGYU RIBEYE / 250g

WAGYU RUMP / 300g

Ask your Waitron about other available cuts.

USDA PRIME BEEF

AAA Grade / Exclusively imported by KōL

Miso-Dashi Sweet Potato Fondant / Crispy Wasabi Leeks / Charred Mielie Purèe / Pan-fried Croutons / Katsuobushi Jus / Soya Salt

PLEASE NOTE: In order not to compromise the flavour and maturation process, no meat cuts may be cooked to temperatures greater than 'Medium'

STRIPLOIN / 400g / 30 day wet-aged

RIBEYE / 400g / 30 day dry-aged

TOMAHAWK / 1.2kg / 30 day dry-aged

YASAI/VEGETABLE

CAULIFLOWER STEAK (LV)
Umami Spice / Parmesan / Panko Crumb / Edamame & Mint Purée / Cauliflower Purée / Fresh Italian Truffle / Truffle Paste / Truffle Oil

DEN GAKU NASU (VG)
Roasted Eggplant/ Saikyo Miso / Roasted Sesame

ERYNGII MUSHROOM STEAK (VG)
Smoked Soy / Umami Seasoning / Edamame & Mint Purée / Black Risotto

YAKIMESHI - VEGETABLE (VG)
Japanese Style Black Fried Rice / Mixed Vegetables/ Truffle Spray

YAKIMESHI - PRAWN
Japanese Style Black Fried Rice / Mixed Vegetables /
Prawn / Katsuobushi

Kamado is the Japanese word for “stove” or wood or charcoal-fuelled oven. It means a “place for the cauldron”. At KōL we have two Jasper coal ovens in our Kitchen Cauldron where, in keeping with our principal cooking methodology, we use our unique flavour-enhancing Binchō-Tan charcoal. 

AMAIMONO

Something Sweet.

BINCHõTAN CHOKORēTO LOG
Soy-Salted Caramel Frozen White Chocolate Mousse / Black Sesame / Black Coffee Jelly / Edible Ash / Lit with Liquor

DRUNKEN PINEAPPLE
Robata Grilled/ Rum Infused / Sake / Mirin / Shiso / Vanilla Ice Cream

MOCHI ICE CREAM
Round Japanese confectionery consisting of a sticky rice dumpling (mochi) filled with different flavours of ice cream / 5pce

MATCHA MESS
Matcha Ice Cream / Meringue / Matcha Chocolate

YUZU PANNA COTTA
Candied Yuzu Peel / Miso Salted Caramel Tuile / *No added beef gelatine

SANSHIYOKU KASUTERA
Trio of Chocolate, Mocha & Vanilla Japanese Castella Cake / Honey Chantilly Cream / Dark Chocolate Sauce

CHOKOrēTO BROWNIE
Yuzu Pumpkin Purée / Amarula-Popcorn Ice Cream / Caramelised Popcorn / Black Sugar Tuile / Melty Hot Choc Sauce

coals.

over

cooked

Masterfully

Join us around the fire

A simple description of Binchō-tan is white coal.

In reality though, it ’s so much more…

Impeccable quality and very expensive, Binchō-tan is branch-shaped charcoal traditionally used in Japanese cooking to enhance the flavour experience. Produced through centuries of artisanal skill and craftsmanship, it is the epicentre of our concept and cooking methodology. It is cooking from the absolute source.

Binchō-tan is formed through a meticulous and systematic process of placing high-quality wood in a kiln for five days at around 240ºC, after which the temperature is raised to around 1000ºC. Once fully pyrolyzed, it is taken out and covered in a damp mixture of earth, sand and ash, giving it a ceramic-like form that burns fluorescent.

The result is a literally white-hot charcoal that is pure, emits almost no smoke when burning, infuses food with rare and delicate flavours, and when struck gives off a metallic ring, leading to it being used as wind chimes. Little is actually known about the molecular structure of Binchō-tan, only adding to its wonder and charm.

Binchō-tan is the fuel that fires the flavours and fragrances of KōL Izakhaya.

It is the burning centre of all we do and reminds us to always enhance.