Temporada

Temporada is named after the Spanish word for season. And while the menu at this cosy inner-city bar and restaurant may not be entirely Spanish, it’s most certainly seasonal. Head chef and owner David Young changes the offering regularly to emphasise the day’s best produce – and the result is always something that’s both polished and approachable.

If you’re visiting for lunch, you might find dishes such as a spanner crab omelette, spiked with black-pepper butter and bottarga; sided with sweet pickled cabbage to cut through the richness.

Dinner steps it up with a set menu of share plates hinging on the kitchen’s charcoal grill, with past highlights including grilled prawns in a citrus-y mojo de ajo dressing; and Wagyu beef shin served with mustard, pickles and potatoes. Flavour is packed into the menu in innovative ways, whether it’s herb-infused oil dressing on a raw seafood dish, or a hibiscus jelly hiding inside a cheesecake.

Cocktails feature an array fresh herbs, house-made syrups and hand-crafted spirits, and the list changes almost as often as the food. You might try a sweet and sour spritz, One Moore Time (named after Moore Street), built with whisky, dry vermouth, lemon thyme spirit and muscat grapes. There’s also a selection of local and international wines, with many bottles showcasing grapes indigenous to the wine-making region where they’re sourced.

The venue’s dark interiors strike a good balance between relaxed and sophisticated, making it the perfect mid-week work lunch or date-night destination. High ceilings create a spacious feel, while the industrial lamps and distressed wood finishes add a touch of rustic charm.