Hot new kid on the Club Street block is Catfish – Chef Andrew Walsh’s latest fish grill and raw bar concept that sees French and Swedish technique combined with Asian ingredients to create an eclectic yet highly focused menu of shareable small plates and mains.

The very Instragram-able take on the Dim Sum classic of sesame prawn toast is elevated here with a beautiful Argentinian red prawn on thin slivers of toast sandwiching scallop mousse, and who can ignore the luxe toppings of fresh uni and caviar? Served with a bright citrus emulsion and herbaceous dill oil, every element on the plate worked together harmoniously and set the meal off on the right foot.

Taste: 3.5/5