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When a smart wine guy (Ben Shephard, formerly of Biota) teams with a top baker (Tim West), it’s game on. Buttery croissants, flaky brisket pies, chewy seeded sourdough and maybe a pork cutlet with super fresh slaw. We’re sold.

You can also just grab a nicely brewed coffee or creative cocktail, or a very decent glass of something local from the wine list. A Nick Spencer petillant naturel gets along swimmingly with crumbed bits of chook and spicy umeboshi.

And West’s sourdough baguette with caramelised butter – oh, wow. Ambitious as it may be, Flour Bar keeps everyone, including those with diverse dietary needs, well served and well-fed.

Charred sprouts with chorizo and pear over blue cheese-dressed salad can turn a quick pit stop into dinner, and if you can’t quite squeeze in a pink peppercorn panna cotta, come back in the morning for a creme brulee doughnut.