There’s no point snooping around the website or scrolling through their news feed, menus are strictly off the menu at this tiny fine diner in Newtown’s leafy back streets.

It’s only when a plate hits the table, adorned with coils of celeriac, fine-spun pork floss or trembling beetroot jelly squares, do you finally get a taste of what’s to come.

The eight-course culinary adventure kicks off with three fleshy petals of wild-caught tuna, tightly furled and submerged in a sweet and scorchy bullhorn pepper oil that tickles the nose and warms the throat.

Then, a pink slip of beef, seared on one side, bloody on the other. Peep underneath and you’ll find a trove of briny pickled jewels, doused in mustard seed and a malty black vinegar reduction. It’s a steak for the modern age.

Later, an ambrosial dessert of ripe persimmon cuddled in a soft bed of vanilla meringue with vibrant, sharp bursts of surprising finger lime.  

As with an ever-changing, always-evolving menu, it’s possible that you’ll stumble upon a dish that feels midway up the ladder, like there’s still more tweaking that’s left to do.

Any dips or lulls are made good with wine, courtesy of sommelier William Godsall-Smith (ex-Tetsuya’s) who is always within bottle’s reach with a thoughtful recommendation.

Of the boutique producers on the list, an Eloquesta ‘Blush’ black muscat and viognier from Mudgee is pure floral heaven, with a springtime bouquet of wild strawberry, nougat, bush honey and dried jasmine petals.

Menus do finally arrive, three days later, in the inbox, that is. With two ingredients listed per dish, it’s just enough to trigger a delightful food memory with lip-smacking clarity.

Must eat dish: Beef, pickles