Beau

Beau caters to many moods. Feel like basking in golden hour, street-side, with a glass of wine? You can do that here. How about cosying up for an intimate dinner inside? That’s here too. Meet a group in the courtyard out the back, or perch on tall stools for snacks and drinks. There’s also a private dining room upstairs.

Initially opening Beau as a wine bar, co-founders Diva Giles and Logan Birch have evolved it into a restaurant that’s an attractive culinary destination with or without booze.

On the sharing menu, there’s a range of snacks, charcuterie and cheeses if you’re after something smaller; think fresh burrata with sea salt and aged balsamic; the signature “freaky” fried chicken with sesame mayo; and smoked lamb ribs with black garlic labneh and za’atar.

Elsewhere, there are raw, fresh dishes such as ceviche and beef tartare; and more substantial hot plates might include grilled octopus with butter beans and smoked tomatoes, or eggplant with cashews, charred onion and pomegranate.

It’s all big on flavour and most dishes combine a moreish dose of contrast – fresh broccolini, for example, might be combined with whipped feta and toasted almonds for nuttiness and crunch.

To drink, the focus is on low-intervention wines with a generous pour list and an even more substantial bottle list, spanning France, Spain, Italy and New Zealand. There are a handful of house cocktails, and Behemoth beer on tap.