A little more acidic zing would have made this spot-on, but there's still plenty to love about this generous serving of glistening scallop tartare cradled in a "bubbly" squid ink cracker and topped with oyster mushrooms and cucumber slaw. The miso dressing hints of ginger, which, together with the garnish of spring onion, gives this a decidedly Asian flavour profile.
Paddy Hills may not get every element on every dish perfect, and not every quirky combination they've come up with works, but when one does work, it's phenomenal. Major respect for the young people behind this brand, for their eager spirit, creative minds and boldness in challenging conventional flavour combinations.