Inspired by turn-of-thecentury railway stations, Origin Grill’s decor blends old world charm with modern airiness. Here, chef Heidi Flanagan’s cuisine spotlights quality produce. Appetisers like tuna sashimi with flaxseed, and octopus charred with smoked paprika are great for sharing. For mains, one simply must have the beef tasting platter, featuring four meltingly succulent cuts including Rangers Valley Pure Black angus sirloin and Yukumiromethod snow-aged striploin from Niigata. Desserts offer creative takes on classics like black forest and lemon parfait. While there, look out for the herb trolley which showcases the different aromatics grown in-house. Service is attentive and knowledgeable.