The wonderfully well-cooked seabass had a lightly salted skin, and while the sour pea mush may possibly cause veggie-fearing young children to produce a similar looking substance, the Chinese curry vegetable-esque cauliflower puree was comfortingly familiar, and the thick lobster essence was probably made from the unadulterated sweat of a particularly garang lobster after a sweaty and punishing 2.4km IPPT run. 4/5