We had a fabulous fish supper last night at DotCod Seafood Restaurant & Oyster Bar (get it?), located in the Prince's Building, Central. Chef Arran prides himself on his fresh and sustainable fish, including a lot of wild catch such as Japanese seabass. Indeed it is famous for having spearheaded the Sustainable Fish Movement. The pop photo is an Atlantic cod loin named as the chef's "Competition dish", which I rightly anticipated would be be a safe and fulfilling option! By the way, those grey lines are not part of the plate's design. It is black garlic potato purée piped onto the dish. And those are not mini oranges but instead perfect spheres of root vegetable with cress stalks. Nice touches... Preceding my cod was a salmon starter involving a very smoky wild Canadian sockeye salmon, Norwegian gravadlax and an Irish salmon tartare. Each part was a hit in particular the fresh tartare of which I could have eaten buckets. For dessert we shared an apple themed pudding incorporating caramel ice-cream cubes and apple muffin. It hit all the right spots but really the fish is the star of this one's show...