Traditional Bouillabaisse with Fish, Seafood & Saffron Rouille

This tastes decadent - both rich and light with the essence of fresh seafood. I love how they pour the seafood stew over the generous mix of seafood - scallop, octopus, prawn, fish (Barramundi?). ($44)

Plus, most memorable was when Chef Francois came out and recommended the must have mussels, where it's cooked fusion french-asian, where 700g of tender mussels are cooked with tomato cream mixed with lotsss of garlic and chili bits. Chef kiss.