Strange location as the entrance to this restaurant is from the woolies car park in Neutral Bay but it is a great neighbourhood restaurant to have. They sell really fresh fish downstairs while the BYO restaurant is up a flight of stairs. A few chefs have come and gone and currently Paul Pereira is doing an amazing job. Paul is of Indian background and has trained at michelin restaurants in the UK before working at sails and Delicado in Sydney. Apparently his dad is a well known chef in the UK as well. Some of his dishes do have an Indian twist to them but the fusion is very welcome and it marries very well.

Tuna tartare - ginger, soy, wakame, sourdough

Spanner crab tofu - black pepper miso, wood ear mushroom, onion sprounts

Oven baked ocean trout - sumac, tahini yogurt, walnuts and sesame leaf

Crispy skin toothfish - prawn and asian green, rice dumplings. Sour plum vinaigrette