Designed by the late Walter Burley Griffin, the 1930s art deco building has been operating as a cafe and art gallery for six years now, with the latest owner Paggie Hu taking over the cafe space from Jonathan Slingo this April.

While there has been no change to the venue’s stunning industrial-inspired interiors, Paggie has found another place to leave her mark.

“You’ll notice we’ve made a few alterations to the menu — it’s been given a woman’s touch,” she said.

Previously known for its roasted meat dishes prepared in the venue’s signature wood fire oven, The Incinerator is slowly but surely being taken over by salads, seafood and sandwiches.

“We are moving away from the heavier dishes and embracing food which is lighter, fresher and better for you,” said Paggie.

“Seventy per cent of our customers are women so we wanted to make sure there were plenty of options that really appealed to them.”

Some of the new dishes include the chargrilled asparagus spears topped with a soft poached egg, truffle oil and lemon crumbs as well as the agrodolce eggplant panini made with sunflower seed humus, rocket and salsa verde.

Good looking food has also been put on the agenda.

“The food has always been delicious with Jeff (Turnbull) in the kitchen, but right now we’re trying to put more emphasis on the presentation, we want our customers to be wowed,” said Paggie.

It’s mission accomplished if you order the kingfish ceviche — a dish so beautiful it will make your jaw hit the floor.

The new menu item features a ring of kingfish sashimi and finger lime segments garnished with pomegranate seeds, micro herbs and edible flowers. As a finishing touch, the dish is sprinkled with crunchy puffs of wild rice which also happen to look like baby caterpillars.

One tradition that is set to continue is The Incinerator’s annual gin garden, which will open to the public on Friday.

Sponsored by Bombay Sapphire, The Incinerator will create a special outdoor dining space for locals to sip and snack as the sun goes down.

“If you don’t feel like driving into the city for high-quality drinks and food, you can come to the gin garden instead,” says Paggie.

The special menu will include last year’s signature drink, a gin and tonic served with a lime and cucumber sorbet, as well as a selection of sharing plates.