Led by Australian chef Nic Philips, this gem of a restaurant serves a seasonal menu that encourages sharing, with a focus on big flavours, textures and lesser-known ingredients like sumac gremolata, hazlenut dukkah and mojama. Philips’ modern, creative twists mean there is no hummus or tabbouleh in sight.

Scallops arrive with mojama (a Mediterranean delicacy of salt-cured tuna) sauce, flecks of pomelo and fennel, a sophisticated take versus more conventional treatments. To end, the rose mahlabi espuma served with a cloud of liquid nitrogen is a dessert made for Instagram.