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One of Red Hill’s most surprising pleasures is this restaurant tucked into the corner of a small cluster of shops. Settle into the soft luxury of dark wood and sandstone tiling, and let chef Gayan Pieris present his vision of Sri Lankan dining.

From “short eats” (snacks) to larger plates and curries, he pays particular attention to balance and beauty. He’s also heavily focused on all things local: Central Victorian duck comes with curried peanuts and a zesty pineapple relish, and lush beef curry is made with Gippsland brisket and loaded with black pepper.

The restaurant is as suited to a feast with friends as a solo drink on the wide and inviting patio. It serves some of the best cocktails on the peninsula, which capture the magic of a tropical island – without too much tiki – in a glass.