For the second course, we had a choice of Green Curry Barramundi or Roasted Cod. The green curry barramundi comes with a thick slab of the white fish, served in a distinctive Thai green curry style, of green curry pea purée so mild that you wouldn’t even be able to taste the pea for those who are worried about the vegetative pea taste. Embellished with some compressed green mango that adds an acidity and citrusy tang to the dish, while finishing off with what I felt was most memorable, the Tom kha espuma. The coconut milk, and the herbs usually used for the dish such as lemongrass and kaffir like were on point, leading to an imagination of the actual dish.

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