Up the south end of King Street, Spencer Guthrie, is an intimate restaurant from two chefs- Troy Spencer and Oliver Guthrie, ex-L’etoile and Lucio’s respectively.

This place is positively diminutive, with only 30 seats available, but it’s a space better defined by its eco-credentials. Nearly every surface and piece of furniture is seeing a second life in this intimate, modern and provincial space. The goings on in the kitchens echo this notion, sourcing local, seasonal and sustainable produce; impressively, all the vegetables are organically grown in a plot just outside Sydney.

While the menu is simple, the dishes themselves play a serious game with textures and flavours. Think chocolate and coffee paired with roasted heirloom carrots and fennel, or pork belly with caramelised peaches. Dessert doesn’t dare rest on its laurels either, with a circle of orange-scented ricotta cake making the perfect foil to an intriguing olive oil and thyme ice cream.