Opulent design is part of the experience; the 55-seat, 120sqm space is adorned with velvetine brown corduroy and leather bench-seats, marble tabletops and floors, and curved European oak walls.

The food focuses on Catalonia, and specifically where it meets the south of France along the Mediterranean coastline. Head chef Jose Saulog plays it out with a share-style menu that kicks off with small snacks such as anchovy churros topped with an ornate ribbon of creme fraiche allioli, and Gilda toast, a spin on the quintessentially Basque tooth-picked pickled anchovy, green olive and green chilli pintxo from San Sebastian.

More substantial dishes play around with richness and texture. Wagyu rump cap carpaccio sits on a smoky bonito allioli, a fun play on Italy’s vitello tonnato that swaps out less flavourful fillet of beef for textured wagyu rump cap. Saulog shifts the food past the expected and into the rather extraordinary.

There are plenty of wines by the glass, and the NV Pares Balta ‘N’ Penedes Cava is a delightful way to set the scene, as well as to see out a night in this new, celebratory destination.

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