Though its address states Amoy Street, Maggie Joan’sentrance is squirrelled away in a back alley off Gemmill Lane. Once you find it, you’ll find yourself walking through the most intimate of spaces where chefs work behind an open kitchen to deliver Australian-style Mediterranean-inspired cuisine.

Think “gypsy-style” baked eggs with chickpea stew andchorizo, and homemade pappardelle with a scrumptiouslamb ragu and parmigiano reggiano croutons. The latter sees melting shreds of lamb shoulder, which have been stewed for 12 hours with tomatoes and chillies, served with luscious sheets of pasta cooked so they retain a gentle bite. The Magalica pork chop stands out with its succulent tenderness, nicely complemented by a red pepper puree.

End the meal with a dark chocolate tart comprising 65 per cent dark chocolate ganache and salted peanut paste.