In an old fruit shop on St Georges Road, Jorg has a wealth of experience behind it, with the three owners - chefs Bryce Bernhardt and Michael Smith and front-of-house manager David Cristian - having worked previously at Church Street Enoteca, Jacques Reymond and Floyd’s respectively.

The space is a clever balance of industrial edge and comfortable touches; the original Oregon pine beams hang neatly in a large room softened with olive-green banquettes, earthy brown and green crockery and lots of natural light.

The menu is based around the two chefs’ solid training and their French technique is evident in dishes like kingfish ceviche, goat’s cheese bavarois with pickled beetroot, or slow-cooked veal breast with sweetbreads – this is very approachable food that’s full of flavour and thoughtful textures. With options to share or stick with the traditional three courses, the beauty here is in the solid design of the menu, supported by a well-priced wine list that’s primarily Australian with a few European beauties.