Head through the archway and deep into Blackrock’s bohemian suburban market, then enter through narrow double doors into a small L-shaped room where gleaming copper pans hang above an open kitchen. Here you’ll find Australian chef Damien Grey, a gregarious chap with a cheeky grin, who exudes a laid-back vibe.

The fortnightly tasting menu is a surprise, with dishes explained as they’re delivered and a souvenir menu presented at the end. Cooking is modern and creative, with sweet and sour flavours a theme and a great balance in acidity, texture and temperature. Asian and Nordic influences are evident, plant-based dishes are a feature and for those who like something sweet, there are three dessert courses. As well as wine pairings, they offer non-alcoholic drinks matches inspired by the seasons.