Give yourself over to the imagination of chef Lindsey Schwab - it travels widely and his cooking reflects that. Fusion 7's dining space isn't beautiful, but the excitement is in the journey, sometimes bumpy, ultimately fulfilling. A sashimi of sea scallops is ethereal, pleasantly shocked by finger lime pearls and textured with black rice and sesame crackers, dressed with umeboshi, thyme and truffle oil - although too much truffle oil unbalanced the effect. Tea-smoked king prawns are delicately handled and set off by a liberal interpretation of slaw, creamily blending beetroot and mild horseradish. Pan-roasted duck breast is intriguing, with sweetly succulent eggplant and a masterful pineapple vanilla relish and five-spice jus, the dish edgy with spice. Nicely roasted blue-eye is teamed with a complex pumpkin, okra and prawn gumbo, assertive with smoked paprika. A 'Gaytime' of honeycomb ice-cream, chocolate delice, gingerbread and salted caramel sauce is an obvious crowd-pleaser.