My wife and I had our birthday dinner there. (they are a week apart). Chef Aboud made a Tasmanian salmon with a smoked salmon sauce and salmon roe as a garnish. The texture of the fish, the sauce and then the salty explosion of salt from the roe. Truly artistic. Don't bother with the menu. The specials are magical. Seafood is incredible. Must have it flown in cause it's that fresh.
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