Lunch Mon-Fri noon-3pm
Dinner Mon-Sat 6pm-10pm
From sourcing to saucing, Michael Bacash marries an intuitive grasp of how to get the best out of the catch with the technical expertise to make it happen. Against the backdrop of a room that's all comfort and muted chic, and abetted by a friendly and professional floor team, he presents a menu that dazzles with the quality of the seafood and the clarity of his cooking. The sweetness of blue swimmer crab shines in a Thai-style salad of shredded green mango and daikon fragrant with Vietnamese mint and lime. Specials among the main courses could be whiting fresh from local waters, or New Zealand flounder, grilled perfectly gelatinous on the bone, buttery and rich, served with lemon and parsley. Desserts are a bit fiddlier - crème fraîche mousse with sablé, almond tuile and slices of strawberry, say - whereas the wine list brings a refreshingly easy-going mix of contemporary classics and new producers. A beautiful benchmark.