Ole

It is always easy to pick Ole within this popular dining precinct as its many tables are nearly always packed with diners eating, laughing and sharing stories above the strains of modern Spanish music. The cluster of customers eagerly awaiting a seat in this no-booking establishment is also a familiar sight, although with swift service and an easy phone-when-ready system, no one ever waits long. The frenetic pace of the staff and speed at which orders fly from the kitchen is right in sync; as jugs of sangria, pans of paella for two and little plates of masterfully created tapas - the true stars of the show - are promptly delivered. White anchovy, blue cheese and mint on sourdough is a triumph of flavour, as are sweet Queensland scallops on their bed of chorizo puree. Manchego cheese, so simple, is another delight with its crisp, fried shell and molten centre. To finish, sit back and savour a scoop of Pedro Ximenez ice-cream with figs.