Here at Shepherd Elliott’s eponymous spot, everything has an individual stamp. It starts with the bright pink stairs which lead to the vibrantly lit dining room (think 70s surrounds and you’re there). Perch on a bar stool, seat yourself at the kitchen pass – a prime spot to watch head chef Joshua Arias and his brigade calmly and meticulously prepare the food – or park at a table proper and start your menu exploration. Now here’s a surprise: each meal is identified by a simple list of ingredients. Be assured of intriguing combinations of flavours in these seasonally evolving offerings. That theme carries through to the thoughtfully curated drinks list which promises some unusual cocktails. Dreams are made of Joshua’s desserts. His feijoa cake with white chocolate, fermented honey, celeriac and kombu arrives as a cloud of celeriac-infused mousse studded with honeycomb. Inspired and delicious indeed.