The appetiser - scallop crudo, corn emulsion and chicken floss - was a bewildering start to the meal (I'm no fan of the sweet floss). The mains - dry aged duck breast ($35+) and steamed sea bass ($33+) - fared much better, with the winner sea bass interestingly paired with a soy milk and bone broth concoction. Definitely do not miss the smoked hay semifreddo and chocolate textures dessert, which has a unique but pleasing sweet/savoury flavour profile owing to the generous sprinkling of sea salt, dramatically topped with gold leaf. 3 course dinners was a $17+ top up, house wines were going$12+ and 1for1. Set lunches available.

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