These succulent slices of hanging tenders (180gm/$24) were seared to a nice crust with a pink inside; and what you get is a charred, robust and meaty flavour out of it. I ended up enjoying it without the accompanying sauce of choice as just the sprinkle of salt would do. The prawns with beurre blanc sauce ($20) is definitely a hit with seafood lovers. The tiger prawns were springy, fresh and smoky from the chargrilled; and the sauce gave it a tinge of zesty-ness.