Some addictions are best embraced. Peel St (the restaurant) is one of them.

Plates filled by towering constructions of the freshest, most vibrant ingredients attract a steady flow of regulars to this buzzing CBD favourite, with the hum of anticipation and conversation filling the air

Co-owner/chef Jordan Theodoros doesn’t mess around. Nor does his team. Generosity of size and spirit permeates the restaurant and endearingly honest staff down-sell the “smaller” and “larger” options scrawled on two large blackboards.

“Are you sure you want to order that much? Servings are on the large side,” they warn. They’re not kidding.

There’s a South-East Asian and Mediterranean edge to the offering and many of the small items could pass as a main. Like the Middle Eastern lamb dumplings topped with pine nuts, tomato burnt butter, garlic yoghurt, barberries, sumac and mint. A revelation.

For the adventurous, chargrilled ox tongue hides among a maze of green mango, ginger, lemongrass, nam jim, smoked chilli relish, green tomato and roast shallots.

Fried hot-smoked ocean trout topped with crisp veggies and pappadum-like crispy skin resembles art.

Each dish heaves with herbs. There’s fun to be had identifying the diamonds in the rough, rustic presentation.

An adventurous global wine list lets alternate varieties shine and tops off a dining experience that makes you feel sated – in every sense of the word.