Dining on the terrace of Medzo is a decidedly post-modern experience. Thanks to the joys of globalisation you can enjoy Italian haute cuisine served by a French-speaking Filipino waiter at a table surrounded by faux Egyptian artefacts. In contrast to the hotchpotch surroundings our food is an exercise in subtle harmony. We chose from Medzo's refreshed menu, which has expanded the restaurant's offerings from strictly Italian fare to reflect Mediterranean cuisine as a whole. The sea selection starter exemplified the chef's talent for culinary matchmaking, comprising a scallop and roasted pepper tart with beluga, deep-fried oysters with saffron dressing and rare seared sako tuna. While each of these bites were excellent in isolation, when combined they formed a super-dish, a gastronomical gestalt if you will. My warm caramelised onion and wild mushroom tart stood up well against such stiff competition with the fine earthy flavours sitting nicely on a bed of crumbly pastry. It was a shame that the accompanying hazelnut and Roquefort ice cream's abrasive taste and grainy texture detracted from the star of the show and left an unpleasant aftertaste. After much deliberation I opted for chilli linguine with sautÃƒÂ©ed garlic prawns, lime and fresh basil. This was wonderful - a light, subtle dish with occasional bursts of citron and herb which broke up the spice of the pasta. The shellfish was delicious if a little sparse, with just the right amount of garlic to accentuate rather than extinguish the flavour. In contrast to the linguini's brevity, a chargrilled salmon served on a bed of lobster mash was a very heavy meal. The scorched salmon was excellently prepared and retained the fish's moisture and distinct taste, bringing out a heady mix of powerful flavours. Our warm chocolate and pistachio pudding with armagnac ice cream rounded off a fine evenings feasting, the gooey goodness and crisp cream enough to send an already happy diner into raptures. An orange and saffron pannacotta was a less satisfying climax: the desert lacked any real flavour and without the necessary fruit kick proved a little insipid. The accompanying caramelised apples, remained tart despite being coated in layers of vanilla syrup. Relaxed Mediterranean dining is Medzo's forte, and though it doesn't always get it one hundred percent right, it packs in enough jaw to the floor dishes to make it a permanent favourite.