Aaron Moore (ex-head chef at Bread in Common and Coogee Common) grew up in Ireland but moved to Greece at the age of 17, where he first learnt to cook by working his way around various tavernas in the Greek Islands. Farra is a modern take on the ethos Moore adopted at these tavernas.

The restaurant occupies three separate yet connected spaces within the hotel: a dining room, the pool deck and a terrace. There’s breakfast (think eggs Benedict with Aegean hollandaise), meze for lunch and a dinner menu, which flows from snacky, taverna-style options through to larger plates like goat sheftalia, or saltbush lamb cutlets.

The cocktails are aromatic and tropical, wine is predominately from Greece and the broader Mediterranean. But there is a tight edit of Australian wines for those who prefer an Aussie drop.

The food, service and ambience are all laid-back here. You’re invited to linger, pick your way through the menu and settle in for a long time.