Whilst the firm and fleshy barramundi was impressively well-cooked, it was almost upstaged by the glorious ode to umami that was the shellfish emulsion it rested in. Light and frothy yet intensely punchy, I could not help but wipe the plate clean long after I had no more fish left to accompany the sauce. The ebi dust sprinkled atop was a small yet well-thought out touch that elevated both the flavour and complexity of the dish even further.
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Taste: 4/5