Catfish by Chef Andrew Walsh

 They redone the deco of the previous Social House corner unit of Gemmil Lane quite well. A minimalist/industrial feel, decked with rattan baskets overhead and cleverly disguised a side alley with greenery. 

This is Chef Andrew Walsh's second outlet after CURE. He's tried to create a tapas concept here. Personally I feel they tried to be overly economical by reusing a few key ingredients across their entire menu - Uni, Caviar, Truffle. I was left very disappointed with the fish and would likely not come back again nor recommend anyone to try either.

"CATFISH MINI CONE SELECTIONS" $48

SCALLOP, UNI, SALMON, IKURA, BEEF, CAVIAR, TRUFFLE

This starter was lavish and you'd probably can't go wrong here - not much culinary prowess required. 

"SESAME PRAWN & SCALLOP TOAST, UNI, CAVIAR" $58

Oddly everyone seems to be using "toast" all of the sudden. Savoury and Sweet goes well with the Prawn but I was left undecided with the addition of the toast.

"HASSELBACK POTATO, BLUEFIN TUNA, WASABI" $8

How they've mille-feuille the sliced potatoes over a wasabi-mayo was quite nice but not too sure if raw Tuna would have been an ideal choice. 

"WHOLE SICHUAN BBQ MARKET FISH, SAMPHIRE, CRISPY HERBS, LAKSA" $42 

The attempt to use a "market" fish was probably a poorly informed decision, choosing a flatter fish to grilled left it overcooked and choosing one with lots of bones is neither conducive for fine dining or tapas concepts. A brave idea to swim it in Laksa to pretend its fusion-local but one in vain nonetheless.