Sails on Lavender Bay

Drink in the wonders of our jewel-like harbour, so close you are almost sailing on it. Chef Nathan Darling's plates jump with visual appeal and care is the hallmark. Pink snapper carpaccio with fennel, orange, chilli, mint, white balsamic pearls and frothy crackling melds the ethereal with the zesty. Smoked chicken and quail terrine is refined - foie gras, celeriac remoulade and pickled nashi are thoughtful enhancements. Pan-fried barramundi is nicely flaky under a caramelised skin, harmonised with cauliflower puree and counterpointed by spinach, pine nut, caper and currant salsa. Grimaud duck breast, roasted to medium, is flavourful and very tender, with pink fir potatoes, caramelised apple, broccoli, dabs of black garlic aioli and hazelnuts. A stand-out dessert is caramelised banana parfait with chocolate and salty peanut butter brittle, a smear of butterscotch sauce and sugar-glazed puff.