Scott Pickett’s celebration of open fire and hot coals is a sexy beast. All low-lit and elegant, it’s the place to impress, woo and seal a deal.  

On the plate, when a great dish lands, it’s a beautiful thing, like the tanned-skinned Spanish mackerel given crunch with charred cabbage and shards of chicken skin, or the wagyu bavette that’s expertly rested and sliced, served with smoked bone marrow and spring onion. 

Sides shine, like the local spuds blistered, oiled and slathered in wakame butter. Ditto desserts, particularly the smoky, caramel goodness of the apple tarte Tatin. Service is honed, as is the big-hitting wine list with some pleasing quaffers.

Must Eat Dish: Spanner crab, prawn butter, flat bread