The food what fusion-ish by account of description and since we only had the squid ink pasta and oysters to go by, I couldn't really say much else about the other things. The former was quite the usual of its sorts, featuring al dente spaghetti and bits of squid in some crabmeat garlic tapenade. What I really didn't like about it was the chopped bits of coriander which I did not expect (why?!) and had to pick out carefully, marring this otherwise decent pasta. The Australian oysters were definitely fresh, plump and chilled and sliding down with ease with the accompanied lemons and tabasco sauce.
What amused me was that the sangria was bubbly (not bad actually) and that these guys actually serve also, a non alcoholic version. I asked the serving staff if that wouldn't have made it just a fruit punch and all I got was a bemused smile for a response.