Vino was always intended to be the star attraction at restaurateur/chef Paul McGivern’s La Lune Wine Co. Sommelier Olivia Evans has put together a cracking wine list – diverse, smart and sexy with something to suit almost all tastes and budgets, including a unique range available using the Coravin system.

The space is modern with rustic French accents and approachable staff boasting an extensive knowledge of the 120-bottle offering. All you have to do is sit back and let them take care of the rest.

As for the food, while it may have been intended as the support act, former Anise, New Farm, chef Peter Moon has it stealing the show. From the raw section, expect to find the likes of diced tuna cradled in petite witlof boats garnished with wafer-thin octagons of radish and rounds of kiwifruit, which provide the perfect sweet tang. The charcuterie section offers cured meats as well as a sensational kangaroo tartare – the gaminess cleverly tamed by cocoa dukkah, slithers of smoked celeriac and hints of juniper.

A specials menu provides more substantial hot dishes, such as veal tongue that is treated with all the care of an eye fillet, steak-like in its meatiness against cubes of caramelised pumpkin, a mellifluous pumpkin puree and cress salad for freshness.

La Lune may have been designed as a wine bar, but with age, like wine, it has developed into so much more.

Must-eat dish: Kangaroo tartare
Instagram: @lalunewineco