My favourite dish of the lot that I had tried at Venue by Sebastian; possibly even one of the more noteworthy dishes that I have had for the year too.

The Chilean Seabass was already a stunner by itself; so soft and flaky with its moisture locked within that there is simply no need for much effort to disintegrate it with the use of a fork — it just falls off delightfully on its own. While we enjoyed the bacon and mushroom ragout which was all sorts of earthy and savoury flavours which brought part of the dish's umami flavour, it was the Truffle Yuzu Butter that brought this dish to the next level. Unlike the Duck Confit, the truffle takes the back seat in this dish; the sauce itself was smooth and silky with a largely buttery flavour but the Yuzu helps create a short tang that only shows up for a split second near the finish, while the truffle adds richness to the sauce — helps to ante up the flavours and even provided a smoother texture to the already excellent seabass. It's one of those dishes that one would find sad to find it disappear off the plate — definitely one that I would recommend too!