Tank encapsulates the subtlety and natural beauty at the heart of the Japanese aesthetic. Bespoke spotted gum furniture and the use of natural materials such as marble and sandstone create a space that is beautifully spare. Careful design and lighting ensure the clean lines and neutral tones of the interior still feel intimate and inviting. The menu exudes similar restraint and respect for produce, much of it locally sourced. While there are traditional Japanese offerings such as a sashimi and sushi plate, chef Alastair McLeod's classic European training is just as evident. An organic pork terrine straddles these two worlds, served with nashi pear and spicy leaves. Duck prepared two ways - 'crisp and smoked' is unveiled at the table amid a theatrical cloud of pungent smoke. Vanilla cheesecake comes layered in a glass - a pretty collage of honeydew melon, grapes and kiwifruit finished with refreshing honeydew granita. It is unconventional yet assured, much like the dining experience itself.