Scorched

For the complete experience, round up a group and order one of everything on Scorched's thrilling mezze-style sharing menu. It won't disappoint. Chef James White satiates the surf coast with heady Middle Eastern flavours plated and executed with flair. Juicy sweet raisins and pinenuts cut the richness of molten baked haloumi. Pickled octopus is a pretty picture, crowning a crunchy salad of cucumber, radish and red onion. A lone, moist salt-cod fritter is lively, driven through a thick lemony aioli before disappearing into the mouth. Slow-roasted lamb collapses under fork pressure and is scrumptious with freekeh, figs and labna; and preserved lemon and green olive chermoula lift a barramundi fillet. Service is razor-sharp and fun, and it needs to be with double sittings and capacity lunches most weekends. By day, finish outside with a chocolate torte and the sea breeze, and by night bunker down inside with a cheese plate and sticky wine.