Lovely soulful venue with live music that really set the tone. Service was nice and friendly. Food was good and tasty. We appreciate the Chef and team to explore middle eastern and in particularly Asian flavours. The steamed Mussels and Udon with greens was too salty though a great attempt using Asian flavours. I would use less soy sauce and dilute it with water, citrus or a broth to balance the soy and oyster sauce for the stem mussels. The use of soy for the udon was too much as it made the dish very salty. A cold balanced soy based broth that’s been chilled or a warm bone-soy broth would have been better. The use of soy sauce in Asian cuisines is not the same as using passata in pastas. It’s usually a couple teaspoons diluted with a broth/water etc to balance. Everything else was fantastic. The Korean meatballs with nuoc cham, which I suspect was heavily influenced by a popular northern Vietnamese dish “Bun Cha” as the flavours was very similar and was very tasty. The highlight was the beef cheeks Rendang for me, very different with just a hint of rendang flavour. Would have loved a little more rendang thick sauce, in saying that the beef cheeks was extremely tender and absolutely delicious. Overall we really enjoyed it and can see the attention to details in presentations and really appreciate the courage to explore south east and middle eastern flavours. Well done to the team