At Minima, brothers Benn and Mork Ratanakosol bring an intimate version of their loved, now-closed Thai restaurant Morks. The menu riffs off the duo’s experience growing up in a Thai household in Australia and westernised dishes they were rarely allowed to order as kids, such as honey pork and prawn toast.

Enter the 20-seat diner through a frosted window door that reveals shadowy figures in a warm glow. You might go for fried pork cutlet – thickly sliced, doused in dashi-seasoned hot honey and sprinkled with Danish feta. Or Vegemite profiteroles served with sea urchin butter. There’s also soft-shell crab in salted duck egg sauce, and a standout lamb shoulder curry with plenty of lemongrass, ginger and dried chilli.

The wine list features classics, skin-contact drops and a range of terroirs. There’s also a curated selection of saké and cocktails like the Saigon Princess: a blend of Archie Rose gin, rockmelon and fig leaf oil.