Great service from Head Chef Silas, beautifully presented food with a modern & innovative Asian twist. The wood fired pork cheeks apple achar freekah with preserved lemon aoli was blending of amazing flavours that came together beautifully to create a dish to remember. The dessert was an incredible taste sensation of cardamom & coconut arancini with passionfruit curd & lychee sorbet - very different! Others enjoyed slow roasted lamb shank with lime chimichurri, soft shell crab with ginger tamarind & the fish of the day. A great, very picturesque setting, impeccable service and a truly innovative menu! Silas' own curry powder blend & 7 spice mix are a nice addition to take home.