At this compact eatery with space for just six diners and open only on Friday and Saturday evenings, Chef Tim Moroney cooks in front of his customers, eager to share his eco-friendly ethos. He knows his suppliers personally—they have been rigorously selected from within a 150km radius. Each dish, created using innovative techniques, contains an element of surprise. His take on arancini—made with oat rice—appears on the menu alongside a beetroot salad elevated by marinated ginger and poached sea buckthorn. The dessert features haskap berry in an iced soufflé with a red wine syrup and topped with a maple syrup tuile. There is remarkable precision in the placement of each ingredient. This single set menu at this no-tip establishment boldly redefines the rules of dining.