From former Joy chef Tim Scott, Exhibition is just that, an exhibition in all things beautiful and unique, from the Japanese artefacts presented in glowing nooks along the exposed brick walls to the plating of dishes in stunning bespoke crockery commissioned from local ceramists.

Bookings for two sit kitchen-side, watching the team of smartly dressed chefs work their magic, while groups of four sink into banquette seating and sturdy wooden chairs, ready for the multi-course menu ($150pp, premium version $210) to begin.

A series of snacks kicks things off, say, perfectly formed sweet, textural spanner crab tarts or the freshest of vegetables lined up like passengers in an endive boat. It’s then on to larger dishes, such as a brilliant slab of dry-aged shell loin wagyu on a herbaceous sauce with cabbage and fried mung bean salad; before three sweet courses, with a palate-cleansing yoghurt sorbet dressed with mandarin syrup and shiso oil the standout.

There are alcoholic and non-alcoholic drink pairings, or guests can select from a worldly line-up of mostly small-scale wineries, and bespoke cocktails. This is an experience set to wow.

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