fusion seven, Port Macquarie

 Seared Atlantic sea scallops with plantain fritter, tamarind chili caramel, coconut tapioca ($21)

My father ordered this as an entree; my brother and I ended up eating half of it and also made sure that none of the tasty tapioca was left on the plate. The scallops were cooked to perfection and the fusion of flavour, as with all of the restaurant's dishes, was perfectly executed and excited our tastebuds.

 Panfried saltwater barramundi with lemon and vanilla braised fennel, chickpeas, green olives, jamon crumbs ($33)

This beautifully cooked and wonderfully flavoured barramundi was my choice of main. The flavour of the fish was one thing, another was the excellently chosen compliments. The slight but recognisable taste of vanilla paired with olives, chickpeas and crunchy cured ham crumbs was to die for! The range of crunchy, soft, and succulent textures made the dining experience even more pleasurable.

 Eastern king prawn pearl pasta "risotto" with tomato, preserved lemon, crispy nori ($20)

This was another entree dish that was eaten as a main thinking the serving size would be enough (I warned them). The only downside of the restaurant is the portion sizes, nevertheless this personally doesn't bother me. The food, the flavours and the dining experience that Fusion 7 offers is worth the price. Also, as a Port Macquarie restaurant, the price you are paying for that quality of food is nothing compared to some of those in Sydney areas like The Rocks.

 Maple braised beef cheeks with pancetta, peas, sweet potato-smoked paprika mash ($33)

 Roast rump of lamb with polenta, braised red cabbage and chorizo, chestnuts, mojo verde ($33)

 Deep fried chat potatoes with aioli ($7)

This may not be the best example of service, but we were lucky enough to accidentally receive another table's sides, including the above chat potatoes and a excellently light rocket, parmesan and macadamia salad with macadamia oil ($9). Needless to say, we were very lucky to have them. The potatoes were so crunchy and, paired with the aioli, really offered a sensational mouthfeel and tonnes of flavour.

While somewhat on topic, I will elaborate on the service at Fusion 7. I don't really rate it. On multiple occasions we had to signal that we were ready to order- which the waiters should really be recognising themselves. Even then, the waiters aren't particularly friendly, they smile and know their restaurant and menu really well but the experience isn't personalised. Regardless, I wouldn't classify the service as bad, it just has lots of room for improvement.

One thing I do like is the complimentary herb bread with olive oil and balsamic vinegar- it is perhaps the best bread I have tasted.

 Rhubarb and cranberry bread and butter pudding with cinnamon and rum custard ($14)

 Fig creme brulee with honey madelaine ($14)

I am a sucker for creme brulee, and this certainly did not fail to please me. The muted fig flavour made the brulee different and exciting. The crunch of the sugary top is always delectable and the creamy custard texture was perfectly executed. I had not had honey madelaine before and, as can be expected from any Fusion 7 dessert creation, it is now a frequent cause of my late night sweet cravings.

Apple puff pastry tart with burnt honey ice cream, almond praline ($15)

As I mentioned in my post on The Corner: Fusion 7 is my favourite restaurant in Port Macquarie and never fails to delight its customers.

Fusion 7, 124 Horton Street Port Macquarie