In this clean-lined restaurant accented with wood and natural light, meals are served omakase-style. So don’t expect a menu, but instead a list of ingredients that tells you what the chef will be whipping up that day. Your ‘order’ merely extends to whether you prefer meat or fish for your main course and if you have dietary restrictions.

Happily, the food is delightfully creative, with each dish offering a riot of flavours and surprising ingredient combinations that worked well. Expect dishes like smoked stracciatella with avocado puree, tomatoes and artichoke chips with layers of textures and comforting flavours; and white asparagus with pickled pumpkin, piquant garlic flowers and earthy amaranth flowers.

Your main course may comprise Iberico pork with celeriac puree and roasted turnip, as well as a beautifully poached trout with octopus and lobster bisque sauce. Dessert may come in the form of coconut panna cotta and rum vanilla ice cream, a whimsical deconstruction of pina colada.

Dishes are served by chef Stephan Zoisl and his kitchen staff, who are happy to answer questions about the food.

There’s a fairly large range of wines by the glass at competitive prices, while bottles include unique labels from Spain, Portugal and Austria.