The prawns were gigantic and needless to say with Chef-Owner Bjorn Shen's sky-high standards, daaaammnn fresh! What bowled me over was the killer gravy - a superb lip-smackingly tasty creamy sauce made with spicy Harissa (a Tunisian hot Chili pepper paste). Even when the prawns were gone, we were wiping up whatever we could salvage from the pan with the last of our crusty bread.