This small, modern Mexican restaurant is a place for fun, frivolity and fabulous food. Hospitality veteran and owner Daniel Quinn and his smiling team walk diners through the tight, but varied, share-style menu of light and bright Californian-Mexican fare.

Start with excellent individual prawn tostadas – the shellfish served both as a ceviche and deep-fried amid creamy avocado and bitey pickled onion – that show off the imagination and expert palate of the chef; before moving on to the menu’s focal point: the tacos. There are five to choose from, each served on soft corn tortillas and arriving as a pair, like the fish version – generous with lightly battered flathead topping guacamole, slaw and chilli-tinged aioli. Unbeatable, however, is the share-style, slow-cooked, flame licked Tasmanian lamb with all the sweetness of a grandmother’s hug.

Eat it on its own or turn it into a Mexican roast with a side of shatteringly crisp, fried potatoes, before finishing with a meringue-topped twist on the traditional tres leches cake. With a long list of tequilas and mezcal available, plus interesting mostly small-producer wines, Baja brings the fiesta. 

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