One of the first things you’ll notice when you take a seat at the long, dark-timber bar at The Flour Factory is the obsession with gin. Flick beyond the beer, wine and already-gin-centric cocktail list to find a gin-only list featuring more than 70 different brands and varieties – everything from London Dry to Sloe.

For $10, you can Spin-For-Your-Gin – spin the wheel and the brand you land on is the one you get. You’ll find everything from cans of Gordon's & Tonic, to Tanqueray 10 (appropriately on the space marked 10).

The Flour Factory is more than a gin bar, though. There’s an on-site bakery (a nod to its past) and butchery, so all the breads, pizza doughs, charcuterie and sausages are baked, kneaded, cured and stuffed in-house.

The menu caters to all appetites – dinner could be a hunk of Rangers Valley Wagyu with crispy duck-fat potatoes, or a side of charred asparagus topped with a smoked egg yolk and parmesan cream. For a snack, try one of the renowned hotdogs. There’s also a solid cheese selection.

The main bar and dining area – a dim, moody space with exposed-brick walls, polished-concrete floors and brown-leather chairs and banquettes – occupies the street level.

Upstairs there’s a huge function space called The Factory, and a smaller rooftop bar known as The Sherry, which specialises in the charming fortified wine and is only open over summer.