“We source the freshest possible produce, much of it from a local community garden (where we also do cooking demonstrations). Our food is generous and full of Asian and Middle Eastern flavours.”

Banana blossom salad; halloumi with za’atar roasted dates, beetroot, and tahini; and Persian delight with thick yoghurt, halva, pistachio, figs, and orange.

Peel Street is colourful and casual, the kitchen open for all to see, fronted by a long polished concrete bar. But it’s the blackboard menu that really tells the story, with Chefs Jordan Theodorous and Martin Corcoran dispensing ravishing, fresh, full-flavoured dishes, strongly Mediterranean but with a healthy dash of Middle Eastern energy and the occasional Asian spice. They say they run a blackboard menu simply so they can change it frequently, celebrating the changes of the season and the vagaries of their own vegetable garden and the community garden they support.

Spencer Gulf prawns and the mighty Coorong mullet are favourites; lentils and other pulses from star producer Dirty Inc. find their way into everything, and gins, beers and wines are all from local heroes.

“All dishes are gargantuan, multi-layered and full of greenery – the kitchen embraces a celebratory style of cooking that leaves you feeling better afterwards.” Gourmet Traveller