With an ethos of welcoming people with open hands and open minds, it’s no surprise that the warmth of this relative newcomer to Potts Point embraces you from the moment you arrive at the door. The cocktails are clever reinventions of classics, the Sichuan-infused tequila in the Electric Margarita injecting just the right kick to balance the sweetness of watermelon cordial and the sourness of fresh lime juice.

A full vegetarian menu caters to the meat-free, but on the flip side there’s a delicate-yet-rich foie gras macaron and a caviar croque monsieur with violet mustard; the heirloom beetroot and stracciatella tart with rhubarb is a standout. Moreton Bay bug served on shell with Cafe de Paris butter and a simple baguette is a delightful representation of Australian ingredients made French, and Glacier 51 toothfish with clam escabeche has knife-knockingly crisp skin but meaty, tender flesh that’s a dream thanks to the acidity of the sauce.

The ideal finale is the peach Melba souffle with pistachio craquelin and peach sorbet served in a miniature pan. 

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