To stave off boredom and feed his cooking mojo, chef (and mathematician) Rowan Tihema changes his menu every few weeks, traipsing from the Mediterranean to Greece by way of Louisiana - or wherever else takes his fancy. He himself is just as peripatetic, arriving here by way of Melbourne's Pearl (the Geoff Lindsay-inspired sublime Turkish delight and rose petal ice-cream is a menu fixture) and Kirkenes, in Norway's far north. Tihema's cooking is solid. roasted cauli with pomegranate and labna, cured salmon, smoky, spicy lamb kebabs, whole steamed fish and watermelon and Campari granita - all delicious - on a recent Med outing. The mood can be whimsical - a margarita literally served on the rock-smooth pebbles collected from a trip to the coast. The dining space, attached to the art gallery, is open and bright, with a huge industrial table covered with platters of vegetables, wine bottles and the flotsam and jetsam of a creative spirit.