Much of the menu at Bar Cooper’s is based around the central woodfired oven. Fed with ironbark, it can reach 500 degrees Celsius and churn out dishes like woodfired oysters, flatbread, wood-roasted fish with jalapeno and coriander sauce, or a dry-aged Wagyu cheeseburger.

It’s from the team behind cosy cafe Snug and the boutique grocer and sanga shop Jane’s Deli. The wine list leans European, in contrast to Snug’s Australian-only selection, but the fit-out echoes the team’s characteristic restraint with timber, bronze tiles and dark tones. There’s also an ever-changing selection of signature cocktails.

Large windows draw in plenty of natural light, which will no doubt make early dinners and Sunday lunches particularly appealing.