Many restaurants talk the talk about ethical food production and sustainable practices but Tom Hishon (pictured) and Josh Helm deliver in spades, offering simplicity, fresh fare and delightfully unexpected flavours that change daily. So pull up a sheepskin-topped stool to one of the shared tables and try inventive dishes such as kingfish tartare with yacon, lime and ginger, or lightly pickled and char-grilled red cabbage and feijoa treacle with lamb loin. A small but well put together wine list supports boutique vineyards. In keeping with the food, cocktails use local spirits and mixes where possible and seasonal fruits. The small menu reveals a good honest set of dishes coupled with friendly service in a relaxed atmosphere that doesn’t break the bank.

IN BRIEF Cuisine with a conscience and a warm, welcoming vibe

X