Super lucky to try this. Apparently they ran out of barramundi for the lunch set so they offered to replace it with the fjord trout(which is from the dinner menu). If u didnt know what fjord trout is, it's basically a better salmon haha. Super super buttery thanks to a sous vide(which the restaurant had to test many times to perfect, kudos to them), i only used a fork throughout the whole course. The chef mentioned that there's only one source for this trout during this time of the year so i guess it's pretty precious haha.

Mini ikura provided extra brininess for the fish and the salmon bone reduction was intense. The elements dont seem to meld on paper but the dish was actually really harmonious.