Boasting a warmth, generosity of spirit and generally upbeat vibe within its white-bricked walls, diners are welcomed in like family by a team of pink-jacketed, buoyant, knowledgeable staff, who charismatically balance personality with professionalism.

Book a table outside to experience a taste of the Mediterranean with the sophisticated taverna overlooking The Calile Hotel’s pool; while inside the open kitchen waft tummy-grumbling scents of wholesome Greek cooking throughout the elegantly restrained space, with light from full-length windows and a glowing, central architectural dome.

Owner Simon Gloftis is a stickler for quality, which means only the best ingredients end up in his Greek salad, transforming a simple dish into something remarkable.

The same goes for seafood – the finest flown in from across Australia for dishes such as butter-soft grilled calamari splashed with olive oil and oregano.

Crisp, tempura-battered zucchini chips are an indulgence worth the calories, while grilled King George whiting from the regularly changing line-up of fresh fish ensures those on a diet don’t feel like they’re missing out.

Traditional Greek desserts such as bougatsa and baklava continue the restaurant’s commitment to the classics, but it’s the rice pudding that will encroach on your dreams.

Matching the kitchen’s strength is a confident and incomparable drinks list, which mixes the best of Greek vino with labels from across the world, including some under Coravin at remarkably keen prices.