You remember how, as a kid, your mum used to slap your hand away from the bread bowl and tell you not to fill up on the stuff when you went out for dinner?

Well, you may want to bring her along because it will take an enormous amount of willpower to keep your hand away from this basket brimming with crunchy grissini, pillowy focaccia and slivers of olive bread.

Yes, the bread is that good, but what’s even better is the trio of olive oils that come with it for dipping. It’s not that you want to fill up on bread, but you need to compare notes of the fruity lemon olive oil versus a green peppery one and lighter, sweeter option.

Chef Nino Zoccali is as passionate about olive oil as cooking and you can tell in this beautiful, dark space set high above the designer boutiques of The Strand.

But you want to save room for the rest of the menu, namely the spinach and cheese ravioli in a burnt butter and crispy sage sauce, 10-hour slow cooked beef with crackling and a decadent chocolate éclair with amaretto cream.

Must eat: Ravioli with burnt butter and sage