the name has escaped my mind for some time.
The restaurant was awarded two chefs hats yet again for 2012,
which I suspect is primarily due to rare changes in their menu of late.
However, there appears to be some innovation stirring
across the seas at Waku Ghin in Singapore.
Shall this hail something exciting for Sydney?
Let's hope so!
marinated botan shrimp with sea urchin and caviar