Public hit the ground running, gathering accolades and an instant fan base almost as soon as it opened. And what's not to love? A place of wonderful contradiction, a quaint antique typewriter and collection of old harDiners Club, over books catch the eye on entering, giving way to the sleek, contemporary interior of concrete floors and soaring glass walls. The menu thumbs its nose at convention with no customary courses - just 'big' or 'small' plates to share. KFD (Kentucky Fried Duck) shows the chef's playful side with the fried duck pieces - thickly encrusted in spicy, golden crumbs arriving in an artfully crumpled brown paper bag. In stark contrast is a delicate dish of sous-vide kingfish that's as pretty as it is complex, dressed in pink hues of its grapefruit 'veil' and a dusting of dehydrated blood orange. Go beyond the captivating selection of small plates and you'll be rewarded with a beautifully tender piece of slow-cooked organic lamb shoulder or pork belly, with a choice of two 'market vegetable' sides. Meat and three veg this definitely is not.