Yuzu's décor is very linear, with lots of squares and straight lines, highlighted by some cool cubby holes along one wall, each with its own recessed light source. The food, on the other hand, is about as curvy and innovative as it can be and still remain edible. Many dishes are Japanese-inspired, and sushi and sashimi hold a proud place on the menu, but beyond that the cuisine defies categorization. Quail on bacon and parmesan polenta, Spanish mackerel with pink grapefruit caramel and cabernet vinegar, and Tasmanian trout sashimi prepared eight ways all make appearances on the same menu. As do a trio of unlikely-sounding oyster shooters. Not to be overshadowed, desserts continue the theme – try apple sage cake or an intriguing fig milkshake. Everything sounds just a tad over-conceived, but the end results are stunningly successful.