Scorched

Middle Eastern flavours work spiffingly at this sweet little shopfront facing Zeally Bay, so much so that James White and Vanessa Joachim often run two sittings at weekends to cope with the crowds. This won't surprise anyone who's had White's crisp fried school prawns buzzed up with chilli salt, or his moreish little duck pies (miniature bisteeya pastries laced with sweet cinnamon). Everything comes tapas-style to share, from delectably crisp salt cod fritters with aioli, and plump, seared scallops in potato skordalia to long-flavoured, slow-cooked ox cheek with roasted shallots. It's smooth sailing all the way from the Zeally Bay sourdough bread sticks, ready to dip into dukkah spice and olive oil to the smooth peanut parfait with whipped chocolate and salted caramel, a chic way to finish. Relaxing by day, buzzy by night, it's the ideal place to dine after a day on the sand.