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Eating at Bayti is like attending a wedding. The only decisions you need to make are what to drink and whether to dance.

It starts with an onslaught of mezze – many upgrades on typical offerings – such as zaatar-crusted whole spatchcock, and hummus topped with charred cubes of wagyu and roasted cashews.

If the night stopped there, you’d already go home satisfied, but then – unless, regrettably, you booked for a dinner Tuesday to Thursday – the entertainment starts. It could be a T-shirted singer that didn’t miss arm day, or a belly dancer who shimmies to every corner of the room. Either way, it’s loud, interactive and fun – inescapably so.

A pause comes only so you can face down the heft of a lamb shoulder so tender the bone slips straight out. When the music returns, it comes with a dessert course so sweet and generous, you’ll regret not having danced more.