Jellyfish has a long, open dining room designed to take full advantage of Story Bridge and river views. Drag your eyes from the vista, though, and you'll find the array of seafood on offer just as captivating. The daily 'fresh fish' menu is the way to go, with as many as 14 species to choose from; efficient wait staff are adept at matching wines to this ever-changing list - but beware hefty mark-ups. Blue-eye trevalla is encased in a golden citrusy crumb and cooked for just long enough. Served with just a lemon cheek and a mild smoked chilli mayo, the dish is a shining example of the satisfying simplicity of fried fresh fish. Cobia with peach and habanero sauce isn't quite as convincing - the sauce overwhelms, with its hunks of syrupy peach, but the cooking of the fillet is en pointe. Meanwhile, a dessert of roasted pistachio nuts and berries on a generous wedge of velvety chocolate semifreddo helps restore a happy outlook.