Double Cross serves a new take on mentaiko spaghetti, a Japanese-Italian dish made with marinated cod roe. It uses a soy-sauce and lemon base and has a crème fraiche and egg on top. The idea is to enjoy the marinated-cod flavour (nutty and not particularly fishy) or mix the cream in to have something similar to the creamy original.

Owner and chef Samuel Lee is into fusion. He and his business partner, Quinton Ng, have established a simple and relaxed venue serving casual food with an Asian and French twist.

Try the mentaiko pasta; a karaage burger stuffed with eggy macaroni; a confit fillet of salmon with a 63-degree egg and creamed spinach; and a soufflé ricotta omelette. On the weekend there is a lobster burger with gochujang (a fermented Korean condiment).

There are two delicate tiramisus, one made more classically with Kahlua, single-origin espresso and Mok cacao; and another made with a high-grade matcha-and-vanilla blend.

Double Cross gets its coffee beans from acclaimed Darlinghurst roasters and fellow fusion enthusiasts Edition Coffee Roasters.