Why is it plated so strangely? Well according to the waiter, who said he asked the chef the same question, the answer is: it makes it easier for you to slice it if it's at the far end of the plate. There was a very lovely mustard/wasabi dressing on the side, along with dollops of a special mayonnaise by the chef, grilled asparagus and slices of turnip to accompany sea bream. I really liked how the sea bream had a really charred flavour to it without being burnt or overcooked. The texture was form but chewy and managed to capture a really unique smokey and charred taste.