The low-key dinner service is all about fun natural wine, snacks and share plates, with a focus on NSW and Australian suppliers. Don’t be put off if you’re not a natural wine fan. The wine list is completely dedicated to Australian winemakers, brewers and distillers.

Along with appealing share plates from the wood-fired oven and grill, smaller offerings start from as little as $6 for a salt cod croquette, mild and creamy inside a crisp breadcrumb crust. Skewers of tender calamari are a standout, kissed by the coals and smoky with paprika, spicy ’nduja oil and squid ink. It demands some of Mike’s sourdough bread with Pepe Saya Cultured Salted Butter. A classic offering of flank steak bordelaise comes with a perfectly cleaned piece of bone, full of salt-sprinkled marrow with two forks to get it out, the sauce just sticky enough without being cloying.

The food, service and the whole experience is relaxed and playful. Lucky CBD workers who can WTF and make it there for Wednesday, Thursday and Friday after work.

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