Bootlegging means to copy, imitate or rip off. And that’s exactly what chef-owner Sam Overton is doing with his plant-based eatery, Bootleg Social Lounge. Everything from the pasta, to bread, cheeses, sauces and mock meats are made in-house.

Pastas are a menu highlight, and you’ll find classics such as cacio e pepe and an outstanding rigatoni alla vodka. Other dishes might include truffle arancini, “meatballs” in a slow-cooked sugo served with garlic focaccia, and a selection of salads. Overton is particularly proud of the tiramisu, which is astonishingly like the real thing.

The hefty cocktail menu is split into classics and fizzy options, all featuring house-made shrubs and syrups. Standards such as Whisky Sours, Margaritas and dirty Martinis fill the classics menu. There’s also a solid selection of minimal-intervention wine to keep the good times rolling.

Bootleg’s interiors are dark and moody, dimly lit with pops of colour accentuated by brass fixtures, velvet furniture, and classic black-and-white chequered flooring.