Chef Lindsey Schwab's travels through Asia,India,Europe and South America inspire his frequently changing menu. Fleshy,deep-fried soft-shell crab with babaghanoush,pickled carrot,raisins,Israeli couscous and pearls of pink pomegranate has flavour to burn. More sedate is seared Atlantic scallops paired perhaps too simply with a corn crepe,edamame and chilled cherry tomatoes. Mains are more confident. Crisp-skinned barramundi rests on a zingy,crunchy Thai herb and lychee salad,surrounded by a creamy moat of citrussy red curry sauce,while roasted lamb rump with ginger-roasted sweet potato,green beans and tahini,and a fuchsia beetroot pesto,is both satisfying and straightforward. The dessert menu raises indecision to an art form. Eventually,you may settle on a buttercup-yellow yuzu creme brulee with candied-ginger shortbread and vanilla bean-specked mascarpone. While the down-to-earth decor is unremarkable (avoid the outside tables facing the rather bleak street),smiling staff and clever food make this a special dining experience.