At a glance: Liam Tomlin brings his globe-trotting experiences together at this eclectic tapas-style restaurant, where diners perch at communal wooden tables surrounded by shelves filled with spices, condiments and cookware.
What to eat: The menu of eight dishes for two people is decided daily but expect Asian, Middle Eastern and Indian flavours, plus influences from Tomlin's native Ireland and his time in Australia. Cured salmon partnered with fennel and grapefruit could be followed lamb kofta with marinated aubergine or roasted bone marrow.
What's the vibe? Tomlin's wife Jan runs a tight ship, but meals never feel rushed. Fun and friendly staff bring food as it’s ready and diners linger over the famously generous portions.
How to get a table: A no-bookings policy means bagging a table can be tricky. Arrive early or, if it's full, add your name to the waiting list and have a drink at the bar, humorously called No Reservations.
Other ventures: A second branch operates at wine estate Beau Constantia, while Tomlin also opened Indian tapas restaurant Thali last year.
Did you know? All the ingredients that line the walls are available to buy. The restaurant also sells a fabulous selection of cookery books.
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