Fusion 7

Give yourself over to the imagination of chef Lindsey Schwab - it travels widely and his cooking reflects that. Fusion 7's dining space isn't beautiful,but the excitement is in the journey,sometimes bumpy,ultimately fulfilling. A sashimi of sea scallops is ethereal,pleasantly shocked by finger lime pearls and textured with black rice and sesame crackers,dressed with umeboshi,thyme and truffle oil - although too much truffle oil unbalanced the effect. Tea-smoked king prawns are delicately handled and set off by a liberal interpretation of slaw,creamily blending beetroot and mild horseradish. Pan-roasted duck breast is intriguing,with sweetly succulent eggplant and a masterful pineapple vanilla relish and five-spice jus,the dish edgy with spice. Nicely roasted blue-eye is teamed with a complex pumpkin,okra and prawn gumbo,assertive with smoked paprika. A'Gaytime'of honeycomb ice-cream,chocolate delice,gingerbread and salted caramel sauce is an obvious crowd-pleaser.